Ingredients
4chicken thighs,bone-in, skin on
2cupspineapple,cut into 1-inch chunks
1yellow onion,cut into 1-inch chunks
3tbsphoney
2tbspsoy sauce
½cupdark brown sugar
1tbspginger,grated
2garlic cloves,minced
2tspsesame seeds,optional
1tbspcornstarch
1red bell pepper,cut into 1-inch chunks
parsley,for garnish
Preparation
Using a skillet or the cast aluminum slow cooker insert, brown the chicken thighs on both sides for about 3 to 5 minutes over high heat. Remove them from the slow cooker.
Add the pineapple and onion to the bottom of the slow cooker.
Mix the honey, soy sauce, brown sugar, grated ginger, and garlic into the slow cooker.
Carefully add the chicken thighs back into the slow cooker. Cook on Low for 5 hours or on High for about 3 hours.
Add the cornstarch to a tablespoon of water. Mix and add to the slow cooker with the bell peppers, then let it cook for about 30 minutes.
Serve and garnish with parsley, and enjoy!
