Slow Cooker Pineapple Teriyaki Chicken

Ingredients

• 1 can pineapple chunks in juice
• 1/4 cup soy sauce
• 2 Tbsp brown sugar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 5 skinless chicken thighs
• 1.5 Tbsp cornstarch
• 2 green onions, sliced
• 5 cups cooked rice, for serving, optional

Directions

1. Drain the pineapple, keeping the chunks and juice separate. The can should give you about 3/4 cup juice. Use the juice for the sauce, and save the chunks for the end. Put the pineapple chunks in the refrigerator until you need them. For the sauce, mix the pineapple juice, soy sauce, brown sugar, minced garlic, and grated ginger. If the juice measures a little under 3/4 cup, add enough water to bring it to 3/4 cup.
2. Set the chicken thighs in the slow cooker, then pour the pineapple teriyaki sauce over them. Cover and cook on high for 4 hours or on low for 8 hours. When the cooking time is about 3/4 finished, turn the chicken so every piece gets a good soak in the sauce.
3. When the chicken is done, gently transfer it out of the slow cooker, since it will be very tender. In a small bowl, mix the cornstarch with 2 Tbsp water until smooth, then whisk that mixture into the liquid left in the slow cooker. Put the lid back on and let the sauce simmer on high for 5 minutes, or until it has thickened.
4. After the sauce thickens, stir in the pineapple chunks. Return the cooked chicken to the slow cooker and turn it in the sauce to coat. Scatter the sliced green onions over the top, and serve over a bed of rice.