6chicken thighs*boneless/skinless (whole as pictured, or diced into bite sized cubes)
salt & pepperto taste
½a sweet yellow oniondiced, ¼ cup reserved
One small red bell pepperchopped, ¼ cup reserved
1can pineapple chunksNOT drained (20 ounces)
1tablespoonsoy sauce
1cupbarbecue sauce
½cuplight brown sugar
1tablespooncornstarch(2 tablespoons for instant pot version)
optional garnishes:minced green onion
Instructions
OVEN DIRECTIONS:
Season chicken on all sides with salt and pepper. Place chicken in an 8x8 baking dish in a single layer. Next add onion, bell pepper, and 1 cup of the pineapple chunks on top of the chicken. (Remember to reserve some onion and bell pepper).
In a mixing bowl, whisk together the soy sauce barbecue sauce, brown sugar and ½ cup of the pineapple juice from the can (reserve remaining juice). Pour the sauce evenly over the chicken and veggies.
Cover dish with an oven safe lid, or tightly with foil, and bake at 350°F until chicken reaches an internal temperature of at least 165°F (about 30 - 35 minutes).
When chicken is finished baking, whisk cornstarch into reserved pineapple juice and then stir the cornstarch slurry into the hot dish. Mix to thicken sauce.
Top with reserved pineapple chunks, onion, pepper, and diced green onion.
SLOW COOKER DIRECTIONS:
Season chicken on all sides with salt and pepper. Place chicken in the ceramic crock insert (does not need to be a single layer). Next add onion, bell pepper, and 1 cup of the pineapple chunks on top of the chicken. (Remember to reserve some onion and bell pepper).
In a mixing bowl, whisk together the soy sauce barbecue sauce, brown sugar and ½ cup of the pineapple juice from the can (reserve remaining juice). Pour the sauce evenly over the chicken and veggies.
Place the lid on the slow cooker and cook on low for 6 hours or high for 4 hours.
When chicken is finished cooking, whisk cornstarch into reserved pineapple juice and then stir the cornstarch slurry into the crockpot. Mix to thicken sauce.
Top with reserved pineapple chunks, onion, pepper, and diced green onion.
INSTANT POT DIRECTIONS:
Season chicken on all sides with salt and pepper. Place chicken in the inner instant pot insert (does not need to be a single layer). Pour ½ cup of water into the pot.
NOTE: If your pot is finicky with burn notices or you are using a pot larger than 6 quarts, add 1 cup of water total.
Next add onion, bell pepper, and 1 cup of the pineapple chunks on top of the chicken. (Remember to reserve some onion and bell pepper).
In a mixing bowl, whisk together the soy sauce barbecue sauce, brown sugar and ½ cup of the pineapple juice from the can (reserve remaining juice). Pour the sauce evenly over the chicken and veggies.
Cover and set to sealing. Cook on manual (high pressure) for 8 minutes. Hit 'cancel' and allow at least a 5 minute natural pressure release. Release remaining pressure with the valve carefully, pausing if it begins to sputter.
In a small bowl, whisk cornstarch (2 tablespoons) into reserved pineapple juice and then stir the cornstarch slurry into the hot instant pot. Mix to thicken sauce. (If pot has lost too much heat, turn on sauté mode to thicken).
Top with reserved pineapple chunks, onion, pepper, and diced green onion.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.*Or 2 - 3 chicken breasts.