2 lbs. boneless, skinless (6) chicken thighs
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
2 tsp. coconut oil
Nonstick cooking spray
1 cup pineapple juice
3 Tbsp. raw sugar
2 Tbsp. lower-sodium soy sauce
3 Tbsp. cold water
2 Tbsp. cornstarch
3 cups cooked Jasmine Rice (kept warm)
Sprinkle chicken thighs with pepper and salt. Heat a large nonstick skillet over medium-high heat. Add coconut oil to pan; swirl to coat. Add chicken to pan. Cook 2 to 3 minutes on each side or until browned.
Transfer chicken to a 4-quart electric slow cooker coated with nonstick cooking spray. Stir pineapple juice into drippings; scraping pan to loosen browned bits. Remove from heat; stir in raw sugar and low-sodium soy sauce. Pour juice mixture over chicken. Cover and cook on LOW for 2 1/2 hours.
Transfer cooked chicken thighs to a serving platter with a slotted spoon. Increase heat to HIGH. Combine the 3 tablespoons cold water and 2 tablespoons cornstarch in a small bowl; add to sauce in slow cooker, stirring with a whisk. Cook 2 minutes or until sauce thickens, stirring constantly with whisk.
Place 1/2 cup of rice on each of 6 dinner plates. Top rice with chicken thighs and spoon with sauce. Sprinkle each serving with pineapple tidbits and enjoy.
Karen’s note: You can also sprinkle on top of each serving a little bit of sliced green onions, a pinch of toasted coconut and/or a few roasted almond slices and enjoy!
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