Ingredients:

  • 2 lbs boneless, skinless chicken thighs, trimmed
  • 2 cups fresh pineapple chunks
  • 1 large red bell pepper, chopped into 1-inch pieces
  • 1 medium red onion, coarsely diced
  • 3 cloves garlic, minced
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup unsweetened pineapple juice
  • 2 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 tsp freshly grated ginger
  • 1/4 tsp black pepper

Instructions:

  1. Combine the soy sauce, pineapple juice, honey, apple cider vinegar, ginger, and black pepper in a bowl and whisk until the honey is fully integrated.
  2. Place the chicken thighs, diced onion, and garlic into a slow cooker, Dutch oven, or heavy-bottomed skillet, then pour the glaze over the top ensuring every piece of meat is coated.
  3. Cook until chicken is tender: use a slow cooker on LOW for 6-8 hours, HIGH for 3-4 hours, or simmer on a stovetop covered on medium-low for 30-40 minutes.
  4. Stir in the pineapple chunks and red bell peppers during the last 30 minutes of cooking.
  5. Remove the lid and increase the heat for the final 10 minutes, simmering until the sauce reduces and clings to the chicken in a glossy, mahogany-colored glaze.