Ingredients:

  • 2 lbs (900 g) boneless, skinless chicken thighs or breasts
  • 1 cup (240 ml) pineapple juice
  • ½ cup (100 g) brown sugar, packed
  • ¼ cup (60 ml) soy sauce
  • 1 tablespoon (15 ml) rice vinegar
  • 1 teaspoon (5 g) garlic powder
  • 1 teaspoon (5 g) ground ginger
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 medium onion, sliced
  • Salt and pepper to taste
  • Cooked rice, for serving (optional)

Instructions:

  1. In a mixing bowl, combine pineapple juice, brown sugar, soy sauce, rice vinegar, garlic powder, and ground ginger. Whisk until smooth.
  2. Season chicken thighs with salt and pepper. Place them at the bottom of the crockpot.
  3. Layer sliced bell peppers and onion over the chicken.
  4. Pour the prepared sauce over the chicken and vegetables, making sure everything is evenly coated.
  5. Cover the crockpot and cook on low for 6-8 hours or on high for 4-5 hours, until the chicken is cooked through and tender.
  6. Once done, shred the chicken in the crockpot with two forks and stir to combine with the sauce and vegetables.