3/4 c brown sugar or equivalent
3/4 c soy sauce
1/4 c cider vinegar
2 T ginger (halve if using fresh)
2 T garlic, chopped
1 t pepper
20 oz canned pineapple tidbits (don't drain)
1 c chicken stock
3 pounds skinless chicken (any chicken parts)
2 T cornstarch
2 T water
Slow cooker method: Combine the sugar, soy sauce, vinegar, ginger, garlic, pepper, and pineapple and juice and stir well until the sugar dissolves. Place the chicken in the pot, pour the sauce over, and turn the chicken to coat well. Cover tightly and let cook on low 6 to 8 hours. If the sauce needs thickening, remove chicken from the pot and turn the temp up to high. Mix the cornstarch and water, stir into the sauce, and cook a few minutes until thickened.
Pressure cooker method: Combine the sugar, soy sauce, vinegar, ginger, garlic, pepper, and pineapple and juice and stir well until the sugar dissolves. Place the chicken in the pot, pour the sauce over, and turn the chicken to coat well. Pressurize, then cook 20 minutes (30 minutes if chicken is frozen). Quick release the pressure and remove chicken from the pot. Mix the cornstarch and water, whisk into the sauce, and cook a few minutes until thickened.
Serve with rice and broccoli or other green veggie.
