Ingredients
1 lb. boneless, skinless chicken breasts, cubed into 1″ pieces
8 ounces pineapple chunks, canned, drained and juice reserved
1 red bell pepper, seeded and cut into 1″ pieces
1 green bell pepper, seeded and cut into 1″ pieces
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon light brown sugar, packed
1 tablespoon chopped ginger
1/2 teaspoon allspice
1 teaspoon cayenne pepper (optional)
2 tablespoons soy sauce
1/4 cup chicken broth
2 tablespoons corn starch
1/4 cup of warm water
Directions
1. In a 6-quart slow cooker, add the chicken breast, pineapple chunks, red and green bell peppers and onion.
2. In a medium bowl, mix together reserved pineapple juice, garlic, brown sugar, ginger, allspice, cayenne pepper, soy sauce, and broth. Pour over the chicken and veggies in the slow cooker. Toss to coat all the ingredients.
3. Cover and cook on low for 3 hours.
4. Mix the cornstarch with warm water until smooth. Stir into slow cooker, cover and cook on high for 30 minutes, to thicken the sauce.
Serve over rice.
Source: cooktopcove.com
