Ingredients:

  • 4 large chicken thighs (boneless, skinless; about 680g)
  • 1 cup fresh pineapple chunks (about 150g)
  • 1 bell pepper (red or yellow, sliced)
  • 1 small onion (sliced)
  • 3 cloves garlic (minced)
  • 1/3 cup low-sodium soy sauce (about 80 ml)
  • 2 tablespoons honey (about 30g)
  • 1 teaspoon fresh ginger (grated)
  • 1 teaspoon sesame oil
  • Salt and pepper to taste
  • Cooked brown rice or quinoa, for serving

Instructions:

  1. Season chicken thighs with salt and pepper.
  2. In a bowl, whisk together soy sauce, honey, ginger, and sesame oil.
  3. Place sliced onion and bell pepper at the bottom of the slow cooker.
  4. Add the seasoned chicken thighs on top, followed by pineapple chunks.
  5. Drizzle the sauce over the ingredients in the slow cooker.
  6. Cover and cook on high for 4 hours or low for 8 hours until chicken is tender.
  7. Shred chicken with two forks if desired, stir to combine, and serve over cooked brown rice or quinoa.