Pineapple Chicken

Slow-cooker pineapple chicken — bone-in thighs seared then braised in a sweet-and-savory pineapple, soy and honey sauce with bell pepper and onion.

Ingredients

8		bone-in, skin-on chicken thighs
to taste		Kosher salt and freshly ground black pepper
2 tablespoons	30 ml	unsalted butter
1 cup	240 ml	pineapple juice
1/2 cup	120 ml	chicken broth
1/4 cup	60 ml	brown sugar, packed
3 tablespoons	45 ml	reduced sodium soy sauce
2 tablespoons	30 ml	honey
2 tablespoons	30 ml	apple cider vinegar
1 teaspoon	5 ml	Sriracha (optional)
1 teaspoon	5 ml	garlic powder
1/2 teaspoon	2.5 ml	ground ginger
1 8-ounce can		canned pineapple chunks, juices reserved
1 8-ounce can		canned crushed pineapple, juices reserved
2 tablespoons	30 ml	cornstarch
1		red bell pepper, chopped
1		red onion, chopped
1/2 teaspoon	2.5 ml	sesame seeds
2 tablespoons	30 ml	fresh parsley leaves, chopped

Season chicken with salt and pepper, to taste.
Melt butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set chicken aside.
In a large bowl, combine pineapple juice, chicken broth, brown sugar, soy sauce, honey, vinegar, Sriracha, garlic and ginger.
Place chicken thighs into a 6-qt slow cooker. Stir in pineapple juice mixture. Top with pineapple chunks, crushed pineapple and reserved juices.
Cover and cook on low heat for 5-6 hours or high for 2-3 hours, basting every few hours.
In a small bowl, whisk together 1/4 cup water and cornstarch. Stir in cornstarch mixture, bell pepper and onion into the slow cooker. Cover and cook on high heat for an additional 30-60 minutes, or until sauce is thickened.
Serve chicken immediately, garnished with sesame seeds and parsley, if desired.