120ozcan pineapple chunks or tidbits WITH juicereserve 3 Tablespoons for the cornstarch mixture at the end
1bell peppercoarsely diced
1yellow onioncoarsely diced
1/4cupgreen onionsfinely sliced
Lightly season chicken with salt and pepper. Sear the chicken quickly on high heat (both sides) in a frying pan using 1 Tablespoon olive oil. Do not cook through. Then place it in the slow cooker. You can absolutely skip this step and just go straight to placing the raw chicken into the slow cooker, I just prefer to sear my chicken a bit to add that golden, grilled look!
In a bowl, mix pineapple with juice (reserve 3 Tablespoons for later) brown sugar, vinegar, bell pepper, green onion, garlic ginger, and ketchup. Pour this mixture over the chicken
Cook on low for 7-8 hours or high for 3-4 hours. See the next step regarding the last 30 minutes of cook time.
Mix together the reserved 3 Tablespoons of pineapple juice with the 2 Tablespoons of cornstarch. During the last 30 minutes of cook time, gently stir this into the crockpot. It will help to thicken up the sauce.
Top with green onions (and sesame seeds if you choose) and serve over rice.
I left the chicken thighs whole and that was so simple. It cooks so soft that the chicken easily tears apart.