Description
- 2 lbs boneless chicken thighs or breasts
- 1 cup pineapple juice
- 1 cup barbecue sauce
- 1/3 cup brown sugar
- 1/4 cup soy sauce
- 3 cloves garlic, minced
- 1 tsp grated ginger
- 1 can pineapple chunks (20 oz)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 tbsp cornstarch + 2 tbsp water
- Salt and pepper to taste
- Green onions and sesame seeds for garnish
Ingredients
- Place chicken in the crockpot and season lightly.
- Mix pineapple juice, barbecue sauce, soy sauce, brown sugar, garlic, and ginger.
- Pour sauce over chicken and add pineapple chunks.
- Cook on LOW 6–7 hours or HIGH 3–4 hours.
- Add bell peppers during the last 30–45 minutes.
- Shred chicken and return to crockpot.
- Stir in cornstarch slurry and cook until thickened.
- Serve over rice and garnish as desired.
- Prep Time: 15 minutes
- Category: Dinner
- Cuisine: American