4 chicken breasts, boneless, skinless (about 1.5 pounds), cut into 1-inch cubes
1 (20 ounce) can pineapple chunks, in natural juice
2 tablespoons lite soy sauce, optional tamari
1 (8 ounce) can sliced water chestnuts, drain
1 clove garlic, minced
1 teaspoon freshly ground ginger
1 red bell pepper, cored and seeded, sliced into 1″ strips
1/3 cup honey
1 tablespoon cornstarch
Recommend using a 4-7 quart slow-cooker.
Pour juice from canned pineapple chunks into a small mixing bowl. Add to juice, soy sauce, garlic, ginger and honey, whisk to combine. Add cornstarch and stir until combined.
Place chicken in slow-cooker, pour pineapple mixture over chicken, cover and cook on low 4-6 hours or until chicken is cooked through.
Add bell pepper, water chestnuts, and pineapple chunks the last 30 minutes of cooking time. Serve chicken over a bed of quinoa or brown rice.
NOTE: Other add-in suggestions: sliced zucchini, snow peas, diced carrots or diced almonds. Add any of these the last 30 minutes of cooking time.