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

Directions

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