Ingredients
1 cup pineapple juice
½ cup chicken stock
¼ cup brown sugar, packed
3 tbsp soy sauce
½ tsp SIDS CRAZY SALT
3 cloves garlic, minced
12 bone-in, skin-on chicken thighs
560 g can pineapple chunks, juice reserved
2 tbsp cornflour
½ tsp sesame seeds
2 tbsp chopped parsley leaves
Directions
In a large bowl, combine pineapple juice, chicken stock, brown sugar, soy sauce, SIDS CRAZY SALT and garlic.
Place chicken thighs into a slow cooker. Stir in pineapple juice mixture then top with pineapple chunks and reserved juices.
Cover and cook on LOW heat for 5-6 hours or HIGH for 2-3 hours, basting every few hours.
In a small bowl, whisk together ¼ cup water and cornflour then stir in the mixture into the slow cooker. Cover and cook on HIGH heat for an additional 30 minutes, until sauce is thickened.
