Pineapple Chicken with Cornstarch

Serves 6 in about 5 hours. A slow cooker recipe built around onions and lime juice.

Ingredients

• 1 20-oz can crushed pineapple (with the juice)
• 1 small sweet onion, chopped
• 4 green onions, chopped (set aside ¼ of it)
• 1 red bell pepper, chopped
• 1 orange or yellow bell pepper, chopped
• 4 cloves garlic, minced
• ¼ cup bbq sauce (or ketchup)
• ¼ cup rice wine vinegar
• ¼ cup soy sauce
• ½ teaspoon ginger powder
• ¼ teaspoon red pepper flakes
• ¼ cup brown sugar
• 1 tablespoon lime juice
• Salt & pepper to taste
• 2 pounds boneless skinless chicken thighs* (see notes)
• 2 tablespoons cornstarch

Method

1. Stir in the can of pineapple and its juice, onion, green onion (reserving ¼ of it for garnish), bell peppers, garlic, bbq sauce, rice wine vinegar, soy sauce, ginger, red pepper flakes, brown sugar, and lime juice to the slow cooker. Stir well.
2. Season the chicken thighs with salt and pepper as needed, then add them to the slow cooker and press them into the sauce until they are covered.
3. Cover the slow cooker and cook on Low for 3-4 hours, or High for 2-3 hours, or until the chicken thighs reach an internal temperature of 175°F-180°F.
4. About 45 minutes before serving, stir in the cornstarch and place the lid back on to finish cooking and thicken the sauce.
5. Start your rice cooking.
6. Mix and taste the sauce. Tip in salt if you want it. Plate over rice, garnishing with the reserved green onion.

More slow cooker ideas are in the slow cooker collection.