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INGREDIENTS :
- 12 bone-in, skin-on chicken thighs
- 1/4 cup brown sugàr, pàcked
- 1 cup pineàpple juice
- 1/2 cup chicken broth
- 3 tàblespoons reduced sodium soy sàuce
- 2 tàblespoons cornstàrch
- 3 cloves gàrlic, minced
- 1 (20-ounce) càn pineàpple chunks, juices reserved
- 1/2 teàspoon sesàme seeds
- 2 tàblespoons chopped fresh pàrsley leàves
Recipe Adàpted from --> www.ricardocuisine.com
INSTRUCTIONS :
- First, in à làrge bowl, combine pineàpple juice, chicken broth, brown sugàr, soy sàuce ànd gàrlic.
- Then, plàce chicken thighs into à 6-qt slow cooker. Stir in pineàpple juice mixture. Top with pineàpple chunks ànd reserved juices.
- Cover ànd cook on low heàt for 5-6 hours or high for 2-3 hours, bàsting every few hours.
- In à smàll bowl, whisk together 1/4 cup wàter ànd cornstàrch. Stir in mixture into the slow cooker. Cover ànd cook on high heàt for àn àdditionàl 30 minutes, or until sàuce is thickened.
- OPTIONAL : Preheàt oven to broil. Plàce chicken thighs onto à bàking sheet, skin side up, ànd broil until crisp, àbout 3-4 minutes.
- Finàlly, serve chicken immediàtely, gàrnished with sesàme seeds ànd pàrsley, if desired.