About the Recipe
Ingredients
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 can pineapple chunks in 100% juice, undrained
1⁄4 cup cornstarch
1⁄3 cup honey
1⁄3 cup apple cider vinegar
1⁄4 cup reduced-sodium soy sauce
1⁄4 cup ketchup
1 tsp garlic powder
1 tsp ground ginger
Salt and pepper to taste
Cooked rice and sliced green onions for serving
Preparation
Step 1
Place the chicken pieces, bell peppers, and entire can of pineapple (with juice) into a 5-6 quart slow cooker. Season with a pinch of salt and pepper.
Step 2
In a bowl, whisk together the cornstarch, honey, vinegar, soy sauce, ketchup, garlic powder, and ginger until smooth. Pour the sauce over the chicken and vegetables in the slow cooker.
Step 3
Cover and cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours, until the chicken is cooked through and tender. Gently stir the chicken and sauce halfway through cooking.
Step 4
Once done, taste and season with additional salt and pepper if needed. The sauce will thicken as it sits.
Step 5
Serve the sweet and sour chicken over cooked rice and garnish with sliced green onions. Enjoy!
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