Nutrition per serving may change if servings are adjusted.
⅓ cup unsweetened pineapple juice
¼ cup reduced-sodium soy sauce
3 tablespoons potato starch or quick-cooking tapioca, crushed
3 tablespoons balsamic vinegar
2 tablespoons dry sherry or cider vinegar
2 tablespoons tomato paste
1 tablespoon honey
1 tablespoon minced garlic
1 teaspoon ground ginger
½ teaspoon cayenne pepper
1 medium onion, cut in thin wedges
2 medium carrots, peeled and bias-sliced
12 small skinless, boneless chicken thighs (about 2- ½ pounds total)
1 (10 ounce) bag frozen white rice (2 cups)
2 tablespoons thinly cut green onion strips (optional)
In a medium bowl, stir together pineapple juice, soy sauce, potato starch, balsamic vinegar, sherry, tomato paste, honey, garlic, ginger, and cayenne pepper; set aside. Place onion wedges in a 3½- to 4-quart slow cooker. Top with carrots and chicken. Pour soy mixture evenly over chicken. Cover and cook on low-heat setting for 6 to 7 hours or 3 to 3½ hours on high-heat setting.
Five minutes before serving, cook frozen rice in microwave according to package directions. Serve chicken and sauce over rice; if desired, sprinkle with green onion.