Pineapple Glazed Crock-pot® Chicken Thighs

Preparation

1. Sprinkle both sides of chicken thighs with pepper and garlic powder.
2. Heat oil in a large skillet over medium-high heat.  Add chicken to skillet and cook 2-3 minutes on each side, until browned.
3. Transfer chicken to a 4-quart crock pot® coated with cooking spray.
4. Drain pineapple juice in a measuring cup. If less than 1 cup, add water to make 1 cup. Stir the juice into skillet drippings, and scrape to loosen browned chicken bits. Remove from heat, and stir in brown sugar, soy sauce and Tabasco sauce. Add 1 cup of the pineapple chunks. Pour mixture over chicken thighs in crock pot. Cover and cook on low heat setting for 3 hours.
5. Remove chicken from crock pot and turn heat to high setting. Combine cornstarch and 3 tablespoons water in a small bowl. Stir into sauce in the crock pot. Cook 2 minutes or until sauce thickens, stirring constantly with a whisk. Add green onions and stir to coat.
6. Serve each chicken thigh over 1/2 cup rice.