HAWAIIAN PINEAPPLE CHICKEN INGREDIENTS:
1 cup pineapple juice
1/2 cup chicken broth
1/4 cup brown sugar, packed
3 tablespoons reduced sodium soy sauce
3 cloves garlic, minced
12 bone-in, skin-on chicken thighs
1 (20-ounce) can pineapple chunks, juices reserved*
2 tablespoons cornstarch
1/2 teaspoon sesame seeds
2 tablespoons chopped fresh parsley leaves
HAWAIIAN PINEAPPLE CHICKEN DIRECTIONS:
In a large bowl, combine pineapple juice, chicken broth, brown sugar, soy sauce and garlic.
Place chicken thighs into a 6-qt slow cooker. Stir in pineapple juice mixture. Top with pineapple chunks and reserved juices.
Cover and cook on low heat for 5-6 hours or high for 2-3 hours, basting every few hours.
In a small bowl, whisk together 1/4 cup water and cornstarch. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until sauce is thickened.
HAWAIIAN PINEAPPLE CHICKEN OPTIONAL:
Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
Serve chicken immediately, garnished with sesame seeds and parsley, if desired.