When she had a banquet for one of her activities, I can’t even remember which one now, we got assigned to bring a meat. It was perfect because I had just learned how to make this dish. Thankfully, chicken was on sale that week too. I made a nice big crock pot of this and took it to the school. She told all her teammates how much she loved it, so it was one of the first things to get cleared out. That was okay with me! I even shared the recipe with a few of the other parents that were lucky enough to get a piece. Check out what they are saying about this recipe over at My Recipes:
“This was good. My teenager LOVED it. The chicken was fork-tender.”
When your chicken falls off the bone when you touch it, you know you’ve done something right.
2 pounds skinless, boneless chicken thighs
1/2 teaspoon freshly ground black pepper
1/4 teaspoon Morton salt
1 teaspoon olive oil
Pam Cooking spray
1 cup pineapple juice
2 tablespoons light brown sugar
2 tablespoons La Choy soy sauce
3 tablespoons water
2 tablespoons cornstarch
3 cups hot cooked rice
3 tablespoons sliced green onions
Sprinkle chicken with pepper and salt. Heat a large nonstick skillet over medium-high heat. Add 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 cooking spray. Stir pineapple juice into drippings, scraping pan to loosen browned bits. Remove from heat; stir in brown sugar and soy sauce. Pour juice mixture over chicken. Cover and cook on LOW for 2 1/2 hours.
Transfer chicken to a serving platter with a SLOTTED spoon. Increase heat to HIGH. Combine 3 tablespoons water and 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 rice on each of 6 plates. Top with chicken thighs and sauce. Sprinkle each serving with green onions.