Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 can (20 oz) pineapple chunks in juice
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- Salt and pepper to taste
- Cooked rice, for serving
Instructions
- Place the chicken breasts in the slow cooker.
- In a bowl, combine pineapple chunks with juice, soy sauce, brown sugar, garlic, and ginger. Mix well and pour over the chicken.
- Add sliced bell peppers and onion on top. Season with salt and pepper.
- Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is tender.
- Shred the chicken using two forks and stir to combine with the sauce and vegetables.
- Serve over cooked rice and garnish as desired.
Notes
- Adjust sugar to control sweetness.
- Serve with steamed vegetables for a complete meal.
- Green onions or extra pineapple make great garnishes.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Asian-American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 21 g
- Sodium: 800 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 70 mg