Ingredients
- 2 pounds (900 grams) boneless, skinless chicken breasts, butterflied in half
- 1 14-ounce (414 ml) can pineapple chunks with juice
- 1 ½ tablespoon ginger minced into a paste
- 1/4 cup soy sauce 3 tablespoons corn starch ½
- cup (125 ml) water
- ½ cup no sodium chicken broth
- 1 red bell pepper, thinly sliced
- 2 green onions, thinly sliced
- 3 tablespoons (45 ml) fresh cilantro, rough chopped
- 1 teaspoon salt
- Pepper to taste
Instructions
- Season both sides of chicken with salt and pepper. Place into a 6-quart slow cooker.
- In a large bowl, make a slurry by mixing corn starch and water. Be sure corn starch is well incorporated and not lumpy.
- In the same large bowl, add in pineapple with juice, ginger, soy sauce, chicken broth, bell pepper, green onions, and cilantro. Mix well and pour everything over chicken.
- Cook on low for 3 hours. Allow to cool for 5 minutes before serving.
- Serve with rice or noodles. Garnish with fresh cilantro and green onions.