Sweet-Spicy Pineapple Chicken

Ingredients

• 1 20-ounce can pineapple chunks
• 3 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 red bell pepper, seeded and large diced
• 1 garlic clove, minced
• 1 teaspoon crushed red pepper flakes
• 1/4 cup honey
• 2 tablespoons Mae Ploy sweet chili sauce
• 1 teaspoon soy sauce
• 4 tablespoons water
• 3 tablespoons cornstarch
• Green onions, thinly sliced, for garnish

Instructions

1. Drain the pineapple chunks, reserving the juice.
2. Place the drained pineapple chunks, chicken and red peppers in a 6-quart slow cooker.
3. In a medium-sized bowl, combine the drained pineapple juice, garlic, red pepper flakes, honey, Mae Ploy sweet chili sauce and soy sauce.
4. Whisk together the water and cornstarch in a small bowl to make a slurry. Add slurry into pineapple juice mixture.
5. Pour the sauce over the chicken in the slow cooker and stir so the chicken is well-coated.
6. Cook, covered, on low for 4 hours, until the chicken is tender and cooked through.
7. Garnish with the green onions and serve over rice.