- Season the chicken liberally with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs, skin-side down, and sear until golden brown, about 3 minutes.
- Combine the chicken broth, brown sugar, soy sauce, honey, vinegar, Sriracha, fresh ginger, garlic powder and ground ginger and the reserved juice from both cans of pineapple. Whisk to combine. Add the pineapple chunks and the crushed pineapple and stir well. Nestle the seared chicken thighs in the sauce. Cover and cook on low heat for 5 hours or high for 3 hours.
- Remove 1/4 cup of the sauce from the slow cooker and stir in the cornstarch to make a slurry. Add the slurry back to the slow cooker and stir to combine. Add the red bell pepper and onion to the slow cooker, cover and cook on high heat for an additional 45 minutes, or until the sauce is thickened.
- Serve over rice and garnish with sesame seeds.