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Teriyaki Pineapple Chicken Thighs
Rachel Kim

Teriyaki Pineapple Chicken Thighs

Pineapple juice, soy and ginger make a balanced teriyaki sauce that thickens after the chicken is done. The fruit chunks wait until the last half hour, keeping their shape and brighter taste. Boneless thighs stay juicy enough for this longer, hands-off schedule.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 1/2 lbs boneless skinless chicken thighs
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup pineapple juice
  • 1/4 cup packed light brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp grated fresh ginger
  • 3 garlic cloves minced
  • 1 can 20 oz pineapple chunks, drained
  • 1 red bell pepper cut into 1-inch pieces
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 4 cups hot cooked rice

Method
 

  1. Arrange the chicken thighs in a 6-quart slow cooker.
  2. Whisk the soy sauce, pineapple juice, brown sugar, rice vinegar, ginger and garlic and pour it over the chicken.
  3. Cover and cook on low until the thighs are tender, 4 to 4 1/2 hours.
  4. Add the drained pineapple chunks and bell pepper and cook on high for 20 to 30 minutes.
  5. Transfer the chicken, pineapple and pepper to a platter.
  6. Whisk the cornstarch with cold water, stir it into the sauce and cook uncovered on high until glossy, 5 to 8 minutes.
  7. Spoon the teriyaki sauce over the chicken and serve with rice.