Ingredients
The following ingredients have 7 Servings
- 3 lb boneless skinless chicken (cut into chunks)
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 medium red bell pepper (cut into bite-size pieces)
- 1 medium green bell pepper (cut into bite-size pieces)
- 1 medium onion (thinly sliced)
- Sauce:
- 1/2 cup pineapple juice
- 2/3 cup ketchup
- 1/3 cup rice wine vinegar
- 1/3 cup granulated sugar
- 3 Tbsp soy sauce
- 3 Tbsp tomato paste
- 2 Tbsp honey or brown sugar
- 3 cloves garlic (minced)
- 1 tsp Chinese 5-Spice powder [see cook's note]
- 1 tsp fresh minced ginger or 1/2 tsp ground ginger
- 1 tsp red pepper flakes [more or less to taste]
- 1/2 tsp salt
- 1/4 tsp black pepper
- Thickener:
- 1/4 cup cornstarch
- 1/4 cup cold water or chicken broth
- cooked jasmine/basmati rice for serving
Instruction
- Spray the inside of a 6 quart slow cooker with cooking spray. Arrange the chopped vegetables on the bottom of the slow cooker.
- Arrange the chicken and pineapple chunks on top. Whisk together the sauce ingredients. Pour on top of the chicken and pineapple.
- Cook on low for 5 hours or until the chicken is fork tender and cooked through. Increase the slow cooker to the high setting.
- Dissolve the cornstarch in cold water. Whisk into the sauce until thickened.
- Simmer on high for 10-15 additional minutes.
- Serve over rice.
