Direction

1. Mix together 2 tablespoons cornstarch, garlic powder, and ground ginger in a medium bowl until well combined. Toss chicken thighs in cornstarch mixture until evenly coated.
2. Heat oil in a large skillet over medium-high heat. Cook and stir chicken in hot oil until browned, about 3 minutes per side. Transfer to a plate and set aside.
3. Drain juice from the can of pineapple into a measuring cup. You should have approximately 3/4 to 1 cup juice.
4. Mix together 1/2 cup pineapple juice, chicken stock, rice vinegar, brown sugar, ketchup, and soy sauce in a slow cooker until sauce is well combined. Add browned chicken and stir to coat.
5. Cook on Low for 3 hours and 30 minutes.
6. Whisk together remaining 1/4 cup pineapple juice with remaining 2 tablespoons cornstarch in a small bowl until combined. Stir into the slow cooker and increase heat to High. Add pineapple and bell pepper.
7. Cook on High until sauce is bubbly and thickened and bell pepper is crisp-tender, about 30 minutes. Garnish with green onion to serve.