Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch chunks
  • 1 cup fresh or canned pineapple chunks
  • 1 large red bell pepper, de-seeded and cut into 1-inch squares
  • 1 large green bell pepper, de-seeded and cut into 1-inch squares
  • 0.5 large red onion, cut into wedges
  • 0.5 cup reserved pineapple juice
  • 0.25 cup rice vinegar
  • 0.25 cup ketchup
  • 3 tbsp low-sodium soy sauce
  • 0.25 cup light brown sugar, packed
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 0.25 tsp red pepper flakes
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Place the cubed chicken thighs into the bottom of a 6-quart slow cooker. Layer the red bell peppers, green bell peppers, red onions, and pineapple chunks over the chicken.
  2. In a small mixing bowl, whisk together the pineapple juice, rice vinegar, ketchup, low-sodium soy sauce, brown sugar, garlic, and grated ginger until the sugar is dissolved.
  3. Pour the sauce mixture over the ingredients in the crockpot. Gently toss to ensure the chicken is thoroughly coated.
  4. Cover and cook on LOW for 4 hours until the chicken reaches an internal temperature of 165°F and vegetables are tender-crisp.
  5. Whisk cornstarch and cold water to create a slurry. Stir into the slow cooker 30 minutes before serving to thicken the glaze.