Pineapple Chicken

Pineapple Chicken


October 9, 2014

  • Prep: 15 mins
  • Cook: 4 hrs
  • Yields: 4


About 700 grams chicken breast

440 gram tin pineapple pieces in natural juice (juice reserved)

227 gram tin water chestnuts drained

1 clove garlic minced

1 teaspoon grated ginger

1/3 cup honey

1 Tablespoon corn flour

1 red capsicum thinly sliced

Amount of snow peas that you like


1Place chicken breast, pineapple and water chestnuts into slow cooker.

2Place juice, garlic, ginger, honey into a bowl and whisk together. Add corn flour and mix well. Tip over chicken and cook on low for 3 1/2 hours on low.

3Remove chicken and cube then add back to slow cooker with capsicum and snow peas and stir well.

4Cook for another 1/2 hour on low. Serve on rice of your choice.

5If you want to cut chicken up before you first put it in slow cooker you can but I leave it whole so that chicken stays more moist.

Submitted by Karen Stuckings


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