Description
A tropical and savory slow cooker meal with tender chicken cubes, juicy pineapple, and colorful bell peppers in a thick sweet and sour sauce.
Ingredients
Scale
- 2 lb boneless skinless chicken breasts, cut into 1 ½ inch cubes
- 1 20 oz can pineapple chunks with the juice
- 1 1/4 cup sweet and sour sauce
- 1 medium red bell pepper, cut into 1 –1 ½ inch pieces
- ½ large yellow onion, cut into 1– 1 ½ inch pieces
- 1 tablespoon cornstarch
- Green onions (optional garnish)
- Rice (for serving)
Instructions
- Step: In the basin of your slow cooker, add the cubed chicken breast, pineapple chunks with juice, sweet and sour sauce, red bell pepper, and onion.
- Step: Stir well to combine.
- Step: Place the lid over the slow cooker and cook on low for 3 hours or until the chicken reaches 165°F.
- Step: During the last 30 minutes of cooking, remove 1 cup of the liquid and whisk in the cornstarch.
- Step: Return the mixture to the crockpot and finish cooking.
- Step: Garnish with green onions and serve warm, over rice.
Notes
Store leftovers in the fridge for 2-3 days. You can use any color pepper you like, or a frozen pepper and onion mix. Crushed pineapple or pineapple tidbits also work. For a fancy presentation, serve the dish inside hollowed-out pineapple halves.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 700 kcal
- Sugar: 35 g
- Sodium: 1200 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 80 g
- Fiber: 4 g
- Protein: 50 g
- Cholesterol: 110 mg