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Season the chicken thighs with salt and pepper on both sides.
In a skillet, heat the olive oil over medium-high heat. Sear the chicken thighs on both sides until they are golden brown. This step helps to enhance the flavor. Transfer the seared chicken to the slow cooker.
In a small bowl, whisk together honey, brown sugar, soy sauce, grated ginger, and minced garlic until well combined.
Add the pineapple chunks, sliced onion, and red bell pepper strips to the slow cooker. Pour the sauce mixture over the top ensuring that all ingredients are well coated.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked through.
In a small bowl, mix the cornstarch with ¼ cup water to create a slurry.
About 30 minutes before serving, remove the chicken from the slow cooker. Stir the cornstarch slurry into the slow cooker to thicken the sauce. Return the chicken to the slow cooker, and let it cook for another 20-30 minutes on high.
Once the sauce has thickened, serve the pineapple chicken over steamed rice, garnish with chopped green onions and sesame seeds if desired. Enjoy!