This delightful dish marries the tender, juicy goodness of chicken with the bright, tropical flavor of pineapple, creating a meal that is both savory and sweet.
Start by seasoning the chicken thighs with salt, pepper, garlic powder, and onion powder. Make sure to coat the chicken evenly for maximum flavor.
Place the seasoned chicken thighs at the bottom of the slow cooker, arranging them in a single layer.
In a separate bowl, mix together the pineapple chunks, soy sauce, honey (or brown sugar), rice vinegar, and sesame oil until well combined.
Pour the sauce mixture over the chicken in the slow cooker, ensuring that every piece is coated in the delicious sauce.
Cover the slow cooker with a lid and set it to cook on low for 6 to 7 hours or on high for 3 to 4 hours. The chicken should be tender and easily shredded when it’s done.
Once cooked, remove the chicken from the slow cooker and place it on a cutting board. Allow it to rest for a few minutes before shredding it with two forks.
In a small bowl, mix together the cornstarch and water to create a slurry. Pour this slurry into the sauce remaining in the slow cooker and stir well. Turn the slow cooker to high and let it cook for an additional 10-15 minutes until the sauce thickens.
Return the shredded chicken back into the slow cooker and stir it well to incorporate it with the thickened sauce.
Serve the chicken warm, garnished with chopped green onions and sesame seeds.
