Sweet Glazed Chicken



  • 2 lbs. skinless, boneless chicken thighs
  • 1/2 tsp. freshly ground black pepper
  • 1/4 tsp. salt
  • 1 tsp. olive oil
  • cooking spray
  • 1 cup pineapple juice
  • 2 Tbsp. light brown sugar
  • 2 Tbsp. soy sauce
  • 2 to 3 Tbsp. water
  • 2 Tbsp. cornstarch
  • 3 cups hot cooked rice
  • 2 Tbsp. sliced green onions


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

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