Crock Pot Korean BBQ Chicken with Pineapple Salsa and Cilantro-Lime Quinoa

Begin by placing 2 pounds of boneless, skinless chicken thighs into the crock pot. In a separate bowl, mix together 1/2 cup of soy sauce, 1/4 cup of brown sugar, 1/4 cup of gochujang (Korean chili paste), 2 tablespoons of sesame oil, and 4 cloves of minced garlic to create the marinade.

Pour the marinade over the chicken in the crock pot, ensuring that the chicken is well coated. Cover the crock pot and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shredded.

While the chicken is cooking, prepare the pineapple salsa by combining 1 cup of diced fresh pineapple, 1/4 cup of chopped red onion, 1/4 cup of chopped cilantro, the juice of 1 lime, and a pinch of salt in a bowl.

Set the salsa aside to let the flavors meld. For the cilantro-lime quinoa, rinse 1 cup of quinoa under cold water, then combine it with 2 cups of water, the juice of 1 lime, and a pinch of salt in a saucepan.

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the water is absorbed.

Once the chicken is done cooking, shred it with two forks and mix it back into the sauce in the crock pot.

Serve the Korean BBQ chicken over a bed of cilantro-lime quinoa, topped with the fresh pineapple salsa for a burst of flavor.