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Directions
Heat oil in a skillet over medium heat, and cook chicken thighs just until evenly browned on all sides. Place thighs in a slow cooker. In a bowl, mix honey, soy sauce, ketchup, garlic, ginger, and reserved pineapple juice. Pour into slow cooker. Cover, and cook 4 hours on high. Stir in pineapple tidbits just before serving. Mix the cornstarch and water in a small bowl. Remove thighs from the slow cooker. Blend the cornstarch mixture into remaining sauce in the slow cooker to thicken. Serve sauce over the chicken.
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