Hawaiian Chicken Thighs (Print Version)

# Ingredients:

01 - 1 tablespoon butter
02 - ¼ teaspoon ground ginger
03 - ½ teaspoon black pepper
04 - 3 cloves garlic, minced
05 - ½ teaspoon garlic powder
06 - 2 pounds bone-in, skin-on chicken thighs
07 - ½ teaspoon paprika
08 - ¼ cup low-sodium soy sauce
09 - ½ cup brown sugar
10 - ⅓ cup ketchup
11 - 1 can (20 ounces) pineapple rings, juice saved

# Instructions:

01 - Take some paper towels and pat the chicken thighs dry. This helps keep the seasoning in place and ensures a good sear. Mix garlic powder, paprika, and black pepper in a small bowl. Rub this mix on both sides of the chicken, getting it under the skin too. Let it sit for a little bit while you prep the other ingredients.
02 - Carefully open up the pineapple can and pour out the juice into a bowl. Don't throw it away since you'll need it for the sauce! Store the pineapple rings in the fridge so they're nice and cool for later when you need them.
03 - Heat up a large skillet on medium-high with a tablespoon of butter. When it starts to foam up a little, place the chicken thighs skin-side down and let them cook for about 3 to 4 minutes. Don't crowd them—better to work in batches. The goal here is to get the skin golden and crisp for added flavor.
04 - Once the chicken is browned, take it out of the skillet and put it into your slow cooker. Try to lay them in a single layer if possible. Remember, they’re not cooked through yet, but the slow cooker will take care of that part.
05 - Take that bowl of pineapple juice and combine it with the soy sauce, ketchup, brown sugar, ground ginger, and garlic. Stir or whisk it all up until the sugar mostly dissolves. This blend brings the dish its sweet, tangy, bold flavor.
06 - Pour the mixed sauce over the chicken thighs in the slow cooker. Put the lid on and set the timer—4 hours on high or 6 hours on low. This step lets the chicken soak in all the yummy sauce while getting tender enough to fall apart.
07 - After the chicken is cooked and soft, gently move the thighs to a baking sheet (careful, they can break easily). Grab the cold pineapple slices and place one on top of each piece of chicken. Give it a couple of minutes under the broiler, keeping an eye so it doesn’t burn. You want the pineapple to caramelize and the chicken skin to crisp up.

# Notes:

01 - This tender chicken with caramelized pineapple and tangy sauce brings a tropical touch that families love.
02 - Don’t skip giving the chicken a quick sear first! It adds tons of flavor and keeps the skin from getting too soft.
03 - Keep an eye on your timer—overcooking can make the chicken too tender for the final broiler step.

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