I really enjoyed this dish! Not only was it super easy, but the flavor was delightful! I served my chicken over white jasmine rice and it was very tasty!!
Ingredients4 chicken breasts, boneless, skinless (about 1.5 pounds), cut into 2" cubes (I used chicken thighs)1 red bell pepper, cored and seeded, sliced into 1" strips
1 (20 ounce) can pineapple chunks, in natural juice
2 tablespoons lite soy sauce (I used regular La Choy soy sauce)1 clove garlic, minced
1 teaspoon freshly ground ginger
1/3 cup honey
2 tablespoons cornstarch
DirectionsRecommend using a 4-7 quart slow-cooker.
Pour juice from canned pineapple chunks into a small mixing bowl. Add to juice, soy sauce, garlic, ginger and honey, whisk to combine. Add cornstarch and stir until combined.
Place chicken in slow-cooker, add pineapple chunks and bell peppers. Pour pineapple mixture over chicken, cover and cook on low 4-5 hours. Serve chicken over a bed of quinoa or brown rice.
Gluten free: use GF soy sauce, I used La Choy brand.
Recipe and photo found on skinnyms.com
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