6 boneless skinless chicken thighs

¼ teaspoon salt

⅛ teaspoon pepper

Half of an onion chopped

One small red bell pepper chopped

20-ounce can of pineapple chunks with the juice

1 tablespoon soy sauce

1 cup barbecue sauce

½ cup brown sugar

1 tablespoon cornstarch

Rice for serving

Scallions for garnish

In your slow cooker place the chicken thighs.

Season with salt and pepper.

On top of the chicken place the onion, bell pepper, soy sauce barbecue sauce,

brown sugar and ½ cup of the pineapple juice from the can (reserve the rest), and 1 cup of the pineapple chunks.

Place the lid on the slow cooker and cook on low for 6 hours or high for 4 hours.

Right before serving mix the cornstarch with ½ cup of the reserved pineapple juice and stir into the slow cooker to thicken up the sauce.

Before serving garnish with any leftover pineapple chunks and chopped scallions.

Serve over rice!