Great served on a bed of red & brown Jasmine rice or a Wild Rice Blend - or whatever rice you prefer - with a side of steamed carrots & broccoli. (Photo not mine but wanted to include a visual.)
5 or 6 skinless chicken thighs (or legs) or 2.5 chicken breasts
2 cups fresh pineapple, diced or cubed (or a large can and reserve juice)
1/2 cup pineapple Juice (or use juice from can)
1/2 cup soy sauce
1/3 cup brown sugar, unpacked
1 tsp black (or white) pepper
1/2 to 1 onion, chunked or chopped
Combine pineapple juice, soy sauce, pepper and brown sugar in a mixing bowl. Stir until combined.
Place chicken in bottom of crock pot, cover with pineapples and onions then top with sauce.
Cook on low 4 to 4.5 hours (or 6 to 8 hours if you use more chicken – just make sure it doesn’t get overdone. We used 5 bone-in thighs and ready in a little over 4 hrs.)
To thicken sauce, remove lid from slow cooker in the last hour of cooking. This allows steam out and sauce will thicken and condense slightly. If you prefer a thicker sauce, transfer sauce to pan and boil with flour or cornstarch until reduced to desired thickness.
Serve with rice and steamed or stir fried veggies like bell peppers, sugar snap peas, broccoli, carrots, etc.