- 8 chicken thighs
- 1 T sesame or vegetable oil
- 20 oz. can pineapple in its own juice (rings or chunks, if rings then cut into chunks)
- ½ cup ketchup
- ½ cup brown sugar
- ¼ cup tamari or low sodium soy sauce
- 2 T Worcestershire sauce
- 2 T cider vinegar (can sub rice vinegar)
- 4 cloves garlic, minced or pressed
- 1 tsp grated ginger
- 1 cup sweet red pepper (optional)
- 1 T cornstarch
- Rinse the chicken thighs and pat dry with a paper towel. Season with a generous sprinkle of pepper and just a pinch of salt.
- Heat tablespoon of sesame or vegetable oil in a heavy bottomed skillet. Working in batches, sear the chicken thighs on all side until the skin begins to turn golden brown. Remove seared chicken from skillet and place in the slow cooker.
- Drain one cup of pineapple juice from the can and a medium sized bowl (set the pineapple aside for now). Add the ketchup, brown sugar, tamari, vinegar, Worcestershire sauce, garlic, and ginger and whisk to combine. Pour the sauce into the slow cooker, over the seared chicken.
- Cook on low for six hours.
- In the final hour, skim excess fat from the top of the sauce. Scoop ¼ cup of the hot sauce from it into a small bowl and add a tablespoon of cornstarch, whisk until smooth. Pour mixture back into the slow cooker. Add the reserved pineapple and bell pepper, stir to distribute pineapple, peppers, and cornstarch mixture with the sauce.
- Serve over boiled or steamed rice.