Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 cup pineapple chunks (fresh or canned, with juice reserved)
- 1/2 cup soy sauce (or tamari for a gluten-free option)
- 1/3 cup brown sugar
- 1 tablespoon rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 red bell pepper, sliced
- 1 medium onion, sliced
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Salt and pepper, to taste
- Cooked rice or quinoa, for serving
Feel free to substitute boneless, skinless chicken breasts if you prefer a leaner cut, and if you’re feeling adventurous, toss in some sliced jalapeños for an extra kick, reminiscent of the spicy notes my abuela loved to add to her dishes.
Instructions
- Start by placing the chicken thighs at the bottom of your crockpot. This ensures they soak up all the delicious flavors.
- In a medium bowl, combine the pineapple chunks and juice, soy sauce, brown sugar, rice vinegar, garlic, and ginger. Stir well to dissolve the sugar.
- Pour the mixture over the chicken in the crockpot, making sure the thighs are well submerged in the liquid.
- Add the sliced bell pepper and onion on top of the chicken, spreading them evenly.
- Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
- If you prefer a thicker sauce, mix the cornstarch and water in a small bowl until smooth, then stir it into the crockpot during the last 30 minutes of cooking.
- Season with salt and pepper to taste, and serve hot over cooked rice or quinoa for a complete meal.
One thing my grandmother taught me was to trust my senses — so don’t be afraid to adjust the seasoning as you see fit. Cooking is, after all, a personal journey of flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International