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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