Crockpot Polynesian Chicken


4 chicken breasts, boneless, skinless (about 1.5 pounds), cut into 2″ cubes
1 red bell pepper, cored and seeded, sliced into 1″ strips
1 (20 ounce) can pineapple chunks in natural juice
2 tablespoons lite soy sauce
2 cloves garlic, minced
2 teaspoons freshly grated ginger
1/3 cup honey
2 tablespoons cornstarch


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. Pour pineapple mixture over chicken, cover and cook on low 4-5 hours. Add bell peppers the last 15 minutes of cook time. Serve chicken over a bed of quinoa or brown rice.


Nutritional information: (6 servings)

Calories: 255
Fat: 7g
Protein: 18g
Carbs: 31g

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