Ingredients
- 4 tablespoons cornstarch, divided
- ¼ teaspoon garlic powder
- ¼ teaspoon ground ginger
- 1 ½ pounds skinless, boneless chicken thighs, cubed
- 1 tablespoon vegetable oil
- 1 (20 ounce) can pineapple chunks in juice
- ½ cup chicken stock
- ¼ cup rice vinegar
- ¼ cup brown sugar
- 2 tablespoons ketchup
- 2 tablespoons soy sauce
- 1 medium red bell pepper, seeded and chopped
- 1 green onion, chopped
Directions
- Mix 2 tablespoons cornstarch, garlic powder, and ground ginger together in a small bowl. Toss chicken thighs in cornstarch mixture until they are evenly coated.
- Heat oil in a skillet over medium-high heat. Cook chicken in the skillet until browned on all sides, 3 minutes per side. Transfer to a plate and set aside.
- Drain juice from the can of pineapple chunks into a measuring cup. You should have approximately 3/4 cup to 1 cup of juice.
- Mix 1/2 cup pineapple juice, chicken stock, rice vinegar, brown sugar, ketchup, and soy sauce together in a slow cooker. Add browned chicken pieces and stir to coat chicken with the sauce. Cook on Low for 3 1/2 hours.
- Whisk remaining 2 tablespoons cornstarch with remaining 1/4 cup pineapple juice. Stir cornstarch mixture into the slow cooker. Increase the slow cooker heat to High and add pineapple chunks and chopped red bell pepper.
- Cook on High until the sauce is bubbly and thickened and bell pepper is crisp-tender, about 30 minutes. Garnish with chopped green onion.
Source: Allrecipes
