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Prep Time

Prep Time

10 min

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Total Time

5 hr

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Calories per serving

220

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Servings

8

Ingredients (8)
  • 4-5 lbs. bone-in chicken thighs, trimmed of excess fat
  • 12 garlic cloves, peeled and smashed
  • 3 dried bay leaves
  • 1/4 cup soy sauce
  • 1 can (20 oz.) DOLE® Pineapple Chunks, drained, juice reserved
  • 1 teaspoon ground black pepper
  • 1/4 cup rice vinegar
  • 1/4 cup white distilled vinegar
Directions
  1. Add chicken, garlic, bay leaves, soy sauce, pineapple, 1/4 cup reserved pineapple juice, and pepper to slow cooker. Pour vinegar on top of chicken. Do not stir.
  2. Cover and cook on HIGH for 4 hours or LOW for 8 hours.
  3. Remove chicken and place on a parchment lined baking sheet. Preheat broiler.
  4. Skim excess fat from sauce, if desired. Transfer sauce from slow cooker to a medium saucepot and bring to a boil. Cook for about 20 minutes or until sauce is reduced by half.  
  5. Broil chicken on HIGH for 5 minutes to brown. Transfer chicken to a serving platter.
  6. Pour sauce over chicken and season with salt and pepper, to taste. Serve chicken with steamed rice.