Crock Pot Pineapple Chicken

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  Chicken Thigh, Boneless Skinless(907g)
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  Pineapple, Canned, In Juice, Drained
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  Cornstarch(30g)
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  Soy Sauce, Low Sodium(60g)
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  Garlic(30g)
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  Ginger, Fresh Root(15g)
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  Sesame Oil, Toasted(10g)
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  Red pepper flakes(3g)
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  1/4 teaspoon ground black pepper
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  Bell Pepper
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  Water Chestnuts, Canned, Drained
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  Green Onion (Scallion)

Instructions

1. 1Pat the chicken thighs dry with paper towels, then season lightly with salt and pepper. Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Working in batches, sear the chicken skin-side down for 4–5 minutes until golden brown, then flip and sear 3–4 minutes more until the second side is golden. Transfer to a plate.
2. 2Drain the pineapple juice into a small bowl and whisk in the cornstarch until no lumps remain. Stir in the soy sauce, minced garlic, grated ginger, and red pepper flakes until combined.
3. 3Pour the pineapple-cornstarch mixture into the skillet over medium heat and stir constantly for 2–3 minutes until the sauce thickens and turns translucent. Add the seared chicken back to the skillet along with the pineapple chunks and diced bell pepper. Stir to coat everything in sauce.
4. 4Reduce heat to low, cover partially, and simmer for 12–15 minutes until the chicken reaches an internal temperature of 165°F and the bell pepper is tender-crisp.
5. 5Remove the skillet from heat and stir in the drained water chestnuts and sliced green onions until combined.
6. 6Divide the pineapple chicken evenly into 6 airtight containers while hot, distributing the chicken, vegetables, pineapple, and sauce equally among them. Allow to cool to room temperature, then seal and refrigerate.