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  • 10-12 chicken thighs
  • 1 pineapple skin and fruit
  • 1 cup barbecue sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon ground ginger
  • 1 teaspoon minced garlic
  • 1 teaspoon soy sauce
  • 1 tablespoon Worcestershire
  • 1/3 cup brown sugar


  1. Place chicken in the bottom of your slow cooker.

  2. In a medium bowl, mix barbecue sauce, ginger, minced garlic sesame oil, soy sauce, Worcestershire sauce, and brown sugar

  3. Pour the sauce over the chicken thighs.

  4. Cut the skin in long pieces off your pineapple. Set the skin pieces aside.

  5. Core the pineapple, and cut the rest of the pineapple into large chunks.

  6. Place the large chunks on top of the chicken, followed by the pineapple skin. Make sure you place the pineapple skin "flesh down" on top of the chicken.

  7. Cook on low for 6 hours or on high for 4 hours.

  8. When you are ready to serve the chicken, remove the pineapple skin and discard it. Add some pineapple chunks to your chicken thighs with a little sauce and serve.

Recipe Notes

  • If you want your extra sauce to be "sticky," remove the sauce from the slow once the chicken is done cooking.  Add some cornstarch to it and whisk it in a saucepan on the stove until sticky.  Add the sauce back over the chicken. 
  • Make sure your pineapple chunks are on top of the chicken.  The pineapple will taste better if it isn't submerged in the sauce.