Saturday, April 2, 2016

Crockpot Sweet & Sour Pineapple Chicken

2 lbs. boneless, chicken* breasts, cut into cubes
1 onion, finely chopped
20 oz. canned pineapple chunks, reserve juice
2 T. soy sauce (omit for gluten free)
1 t. ginger
1 t. paprika
1/2 t. pepper
1/3 c. honey
1 T. cornstarch
1 red bell pepper, diced
cooked rice

Place chopped onion in lined crockpot. Top with chicken. Combine pineapple juice with next 5 ingredients. Add cornstarch and whisk until fully dissolved. Pour sauce over chicken. Add red pepper. Stir everything together. Cover and cook on low 6-8 hours, or on high 4-5. Toss in pineapple chunks just before serving. Serve with cooked rice, if desired.

*may also substitute pork or shrimp, if desired


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