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
1tablespoonwater
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 the cornstarch (or arrowroot powder) together with the 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.