Ingredients:
2 lb boneless, skinless chicken thighs
1 cup pineapple juice
1/3 cup soy sauce
1/3 cup brown sugar
3 cloves garlic, minced
1 tbsp ginger, minced
1/2 tsp crushed red pepper flakes
1/4 cup cornstarch
1/4 cup water
Green onions and sesame seeds for garnish
Instructions:
Prepare the Chicken: Place the chicken thighs in the slow cooker, ensuring they are evenly distributed.
Mix the Sauce: In a medium-sized bowl, combine the pineapple juice, soy sauce, brown sugar, minced garlic, minced ginger, and crushed red pepper flakes. Stir well until the sugar is dissolved.
Cook the Chicken: Pour the prepared sauce mixture over the chicken thighs in the slow cooker. Cover and cook on low for 4-6 hours, or on high for 2-3 hours, until the chicken is tender and fully cooked.
Shred the Chicken: Once cooked, carefully remove the chicken from the slow cooker and place it on a cutting board. Shred the chicken using two forks and set it aside.
Thicken the Sauce: In a small bowl, mix the cornstarch and water to create a slurry. Slowly add this mixture to the sauce in the slow cooker. Stir well and cook on high for an additional 15 minutes, or until the sauce thickens to your desired consistency.
Combine and Serve: Return the shredded chicken to the thickened sauce in the slow cooker. Stir until the chicken is well coated with the sticky sauce.
Garnish and Enjoy: Serve the sticky Hawaiian chicken hot, garnished with sliced green onions and sesame seeds.
