Description
A sweet and tangy slow-cooked chicken dish featuring pineapple, soy sauce, and brown sugar.
Ingredients
Scale
- 2 pounds boneless skinless chicken thighs
- 1 cup pineapple chunks, drained
- 1/2 cup brown sugar
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1/2 teaspoon black pepper
- 1 red bell pepper, sliced
- 1 onion, sliced
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Place chicken thighs in the bottom of the crockpot.
- In a bowl, mix together brown sugar, soy sauce, rice vinegar, garlic powder, ground ginger, and black pepper.
- Pour the sauce mixture over the chicken in the crockpot.
- Add pineapple chunks, red bell pepper, and onion on top.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender.
- In a small bowl, mix cornstarch and water to make a slurry.
- Stir the slurry into the crockpot during the last 30 minutes of cooking to thicken the sauce.
- Serve hot over rice.
Notes
For a spicier version, add crushed red pepper flakes to the sauce. Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Calories: 350
- Sugar: 20g
- Fat: 15g
- Carbohydrates: 25g
- Protein: 30g