Sweet Glazed Chicken Thighs

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 3 cups rice hot cooked
• 2 tablespoons cornstarch 
• 3 tablespoons green onions sliced
• 2 tablespoons brown sugar light
• 2 tablespoons lower-sodium soy sauce 
• 1 teaspoon olive oil 
• 1 cup pineapple juice 
• 0.3 teaspoon salt 
• 2 pounds chicken thighs boneless skinless
• 3 tablespoons water 

Equipment

• bowl
• frying pan
• whisk
• slotted spoon
• slow cooker

Directions

1. Sprinkle chicken with pepper and salt.
2. Heat a large nonstick skillet over medium-high heat.
3. Add oil to pan; swirl to coat.
4. Add chicken to pan. Cook 2 to 3 minutes on each side or until browned.
5. Transfer chicken to a 4-quart electric slow cooker coated with cooking spray. Stir pineapple juice into drippings, scraping pan to loosen browned bits.
6. Remove from heat; stir in brown sugar and soy sauce.
7. Pour juice mixture over chicken. Cover and cook on LOW for 2 1/2 hours.
8. Transfer chicken to a serving platter with a slotted spoon. Increase heat to HIGH.
9. Combine 3 tablespoons water and cornstarch in a small bowl; add to sauce in slow cooker, stirring with a whisk. Cook 2 minutes or until sauce thickens, stirring constantly with whisk.
10. Place rice on each of 6 plates. Top with chicken thighs and sauce.
11. Sprinkle each serving with green onions.