4 tablespoons cornstarch, divided
¼ teaspoon garlic powder
¼ teaspoon ground ginger
1 ½ pounds skinless, boneless chicken thighs, cubed
1 tablespoon vegetable oil
1 (20 ounce) can pineapple chunks in juice
½ cup chicken stock
¼ cup rice vinegar
¼ cup brown sugar
2 tablespoons ketchup
2 tablespoons soy sauce
1 medium red bell pepper, seeded and chopped
1 green onion, chopped
We Can make It 6 Easy Steps…
Mix 2 tablespoons cornstarch, garlic powder, and ground ginger together in a small bowl. Toss chicken thighs in cornstarch mixture until they are evenly coated.
Warmth oil in a skillet over medium-high warmth. Cook chicken in the skillet until sautéed on all sides, 3 minutes for each side. Move to a plate and put in a safe spot.
Drain juice from the can of pineapple chunks into a measuring cup. You should have approximately 3/4 cup to 1 cup of juice.
Mix 1/2 cup pineapple juice, chicken stock, rice vinegar, brown sugar, ketchup, and soy sauce together in a slow cooker. Add browned chicken pieces and stir to coat chicken with the sauce. Cook on Low for 3 1/2 hours.
Whisk staying 2 tablespoons cornstarch with staying 1/4 cup pineapple juice. Mix cornstarch combination into the moderate cooker. Increment the moderate cooker warmth to High and add pineapple pieces and cleaved red chime pepper.
Cook on High until the sauce is bubbly and thickened and bell pepper is crisp-tender, about 30 minutes. Garnish with chopped green onion.