Ingredients
- 2 boneless skinles chicken breasts cubed, about 1.5 - 2 lbs total
- 1 can pineapple chunks 15 oz, drained with juice set aside
- 1/2 cup of pineapple juice
- 1/2 red pepper cut into chunks
- 1 tsp red pepper flakes or less if you don't like the "spicy"
- 1 tsp salt
- 2 cloves of garlic minced or pressed (or 2 tsp minced jarred garlic)
- 2 Tbsp chili sauce either sweet chili or sirracha (depending on how hot you want it :)
- 1/4 cup sugar
- 3 Tbsp cornstarch + 1/2 cup cold water
Instructions
- Place all ingredients in the slow cooker, except the cornstarch and water.
- Cook on high for 4 hours (or medium for 6, or low for 8).
- In a small sauce pan, whisk the cornstarch and water.
- Heat sauce pan over medium heat while occasionally whisking.
- Add 2/3 cup of the liquid from the slow cooker to the pan and whisk together until it thickens up.
- Place thickened liquid into the slow cooker and stir in well.
- Serve over white rice.