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Saturday, November 29, 2014

Slow Cooker Pineapple Chicken

  • 4 chicken breasts, boneless, skinless (about 1.5 pounds), cut into 2" cubes
  • 1 (20 ounce) can pineapple chunks, in natural juice
  • 2 tablespoons lite soy sauce
  • 1 (8 ounce) can sliced water chestnuts, drain
  • 1 clove garlic, minced
  • 1 teaspoon freshly ground ginger
  • 1 red bell pepper, sliced into 1" strips
  • 1 yellow bell pepper, sliced into 1" strips
  • 1/3 cup honey
  • 1 tablespoon cornstarch
Use a 6 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, add pineapple chunks and water chestnuts. Pour pineapple mixture over chicken, cover. Add bell pepper the last 30 minutes of cooking time. Cook on low 4-6 hours. Serve chicken over a bed of quinoa or other favorite grain.

NOTE: Pineapple is a source of bromelain, which keeps bones and joints healthy.Other add-in suggestions: sliced zucchini, snow peas, green beans, matchstick carrots,diced almonds. Add any of these the last 30 minutes of cooking time.

Serves: 6 | Serving size: 1 cup | Calories: 255 |Total Fat: 7 g | Saturated Fats: 2 g | Trans Fats: 0 g | Cholesterol: 24 mg 

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