Slow Cooker Pineapple Teriyaki Chicken

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  20 oz Pineapple, Canned, In Juice, Drained
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  0.3 cup Soy Sauce, Low Sodium
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  2 tbsp Brown sugar
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  2 Garlic(6g)
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  1 tsp Ginger, Fresh Root
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  5 Chicken Thigh, Boneless Skinless(565g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  1.5 tbsp Cornstarch
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  2 Green Onion (Scallion)(30g)

Instructions

1. 1Drain the pineapple and separate the juice from the chunks; reserve approximately 3/4 cup juice and refrigerate the chunks. If juice measures less than 3/4 cup, add water to reach 3/4 cup.
2. 2In a bowl, whisk together the pineapple juice, soy sauce, brown sugar, minced garlic, and grated ginger until the sugar dissolves.
3. 3Pat the chicken thighs dry and place them in a large skillet over medium-high heat with 1 tablespoon oil. Sear for 3–4 minutes per side until golden brown on the exterior (chicken does not need to be cooked through at this stage).
4. 4Transfer the seared chicken to a slow cooker, pour the pineapple teriyaki sauce over top, and cook on high for 4 hours or low for 8 hours, flipping the chicken halfway through cooking to ensure even sauce exposure.
5. 5Remove the chicken from the slow cooker with tongs and set aside on a cutting board. In a small bowl, whisk the cornstarch with 2 tablespoons water until smooth, then stir the slurry into the remaining sauce in the slow cooker. Cook on high for 5–7 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
6. 6Stir the reserved pineapple chunks into the thickened sauce, then shred or chop the chicken and return it to the slow cooker, stirring to coat evenly with sauce.
7. 7Divide the chicken and sauce evenly into 5 airtight containers while hot, then top each with sliced green onions. Allow to cool to room temperature before sealing and refrigerating.