Description
A delightful fusion of juicy chicken breasts, vibrant bell peppers, and sweet pineapple chunks in a silky-sweet sauce, perfect for a comforting meal.
Ingredients
Scale
- ½ pound boneless skinless chicken breasts, cubed
- 2 tablespoons soy sauce or tamari
- 1 teaspoon tomato paste
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon garlic powder
- ½ teaspoon brown sugar
- Black pepper to taste
- 1 red bell pepper, diced
- 8 ounces small can of pineapple chunks with juices
- Scallions for garnish (optional)
- Rice for serving (optional)
Instructions
- Add soy sauce, tomato paste, Worcestershire sauce, garlic powder, brown sugar, and black pepper into the slow cooker. Mix thoroughly.
- Introduce the cubed chicken breasts along with the diced red bell pepper and pineapple chunks with juices into the slow cooker.
- Gently stir the mixture to coat everything evenly with the sauce.
- Cover and set the slow cooker to low for 4-6 hours or high for 2-3 hours.
- About 30 minutes before serving, taste the sauce and adjust seasoning if necessary.
- Garnish with sliced scallions before serving and pair over fluffy rice.
Notes
For extra flavor, marinate the chicken in the sauce for a few hours before cooking. Use fresh pineapple for a fresher taste. Optional: add chili flakes for some heat.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg