Slow Cooker Pineapple Chicken | RICARDO

Ingredients

• 1 tablespoon (15 ml) cornstarch
• 1/4 cup (60 ml) chicken broth
• 2 tablespoons (30 ml) ketchup
• 2 tablespoons (30 ml) soy sauce
• 2 tablespoons (30 ml) rice vinegar
• 2 tablespoons (30 ml) brown sugar
• 2 tablespoons (30 ml) pineapple or apricot jam
• 2 lbs (1 kg) skinless and boneless chicken thighs, each cut into two pieces
• 2 tablespoons (30 ml) olive oil
• 2 cups (500 ml) fresh pineapple, cut into small 1/2-inch (1-cm) thick pieces
• 4 green onions, thinly sliced (white and green separated)
• 1 tablespoon (15 ml) fresh ginger, finely chopped
• 2 cloves garlic, thinly sliced
• 1 red bell pepper, seeded and diced
• 1 cup (250 ml) sugar snap peas, each cut into three pieces
• Salt and pepper