Submitted by Karen Stuckings
Pineapple Chicken
Serving: 4
Ingredients
- 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
Instructions
- Place chicken breast, pineapple and water chestnuts into slow cooker.
- Place 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.
- Remove chicken and cube then add back to slow cooker with capsicum and snow peas and stir well.
- Cook for another 1/2 hour on low. Serve on rice of your choice.
- If 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.
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