Crock Pot Week - Pineapple Chicken

Serve this crock pot pineapple chicken over steamed rice for a complete, healthy asian meal. Pineapple and red bell pepper load the dish with vitamin C, and lean chicken breast contributes loads of lean protein. For an extra nutrition boost, skip the white rice and instead use brown rice for extra fiber and B vitamins.

Prep Time: 5 minutes; Cook Time: 5 hours, 10 minutes


1 lb. chicken breasts
1 20 oz. can unsweetened chunk pineapple, undrained
1 cup chopped red bell pepper (1 medium)
1 cup chicken broth
1/2 tsp ground ginger
1 clove garlic, minced fine
2 Tbsp soy sauce
3 Tbsp corn starch
1 Tbsp white vinegar
1 Tbsp brown sugar
1/4 cup chopped green onion


1. In a four-quart slow cooker, line the chicken along the bottom of the dish. Add the undrained pineapple, red bell pepper, chicken broth, ginger, and garlic.

2. Cook on low for 5 hours.

3. In a small saucepan, combine the soy sauce, corn starch, white vinegar, and brown sugar. Remove the cooking liquid from the crockpot using a ladle, and add to the pot. Heat over medium-high heat, stirring occasionally, unitil the mixture becomes thick. Return the sauce to the crock pot.

4. Before serving, sprinkle with chopped green onion.

Serves 4; Per Serving Calories 210

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