adapted from Skinny Ms.
4 boneless, skinless chicken breasts, cut into 1 inch cubes
14 oz can of pineapple chunks (reserve juice)
2 tablespoons coconut aminos
8 ounce can of water chestnuts, drained
1 garlic clove, minced
1 teaspoon fresh grated ginger
1 red bell pepper, thinly sliced and seeded
⅓ cup honey
1 tablespoon cornstarch
In a medium sized mixing bowl, whisk together the juice from the pineapple, coconut aminos, honey, garlic, ginger, and cornstarch.
Add your chicken, pineapple chunks, and red pepper to your slow cooker. Pour in your juice mixture, and give it a good stir. Cook on low for 5-6 hours.
This was great over white rice. You could also serve this over quinoa, thai rice noodles, or with stir fry udon.
Nutrition facts calculated using CalorieCount.com and should be regarded as an estimate. Data does not include rice or noodles.