1.5poundsbonelessskinless chicken thighs, cut into cubes
salt and pepper
4clovesgarlicminced
1inchpiece of fresh gingerminced
1/2cuplow sodium soy sauceor coconut aminos
1/3cuphoney
3tablespoonsketchup
1/2tablespoonsriracha
2tablespoonschicken broth or water
1cupfrozen cubed pineapple
1tablespooncorn starch or arrowroot powder + 1 tablespoon water
sesame seeds for garnish
chopped green onion for garnish
Instructions
Season chicken with salt and pepper.
Combine garlic, ginger, soy sauce, honey, ketchup, sriracha and broth/water in a small bowl and whisk together.
Place chicken and the pineapple in the slow cooker and pour the sauce over top.
Cook on low for 3.5-4 hours.
Remove lid and transfer chicken with a slotted spoon to a dish and set aside.
Whisk together the cornstarch (or arrowroot powder) and water in a small bowl. Add to the slow cooker (with it still on) and stir into the sauce until thickened. (*see note)
Once thickened, add the chicken back into the pot, stir to combine then garnish with green onions and sesame seeds.
Serve over rice and enjoy!
Notes
*If mixture isn't thickening, transfer to a small sauce pot and stir over medium heat on the stove-top to thicken. Depending on your slow cooker, there may not be enough heat to activate the cornstarch to thicken.