Ingredients
Gather these simple ingredients to create a dish that’s as vibrant as a sunset over the Asheville mountains:
- 2 pounds boneless, skinless chicken breasts
- 1 can (20 oz) crushed pineapple, undrained
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1 bell pepper, sliced (red, green, or a mix)
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- Salt and pepper, to taste
For a twist, you can substitute the soy sauce with tamari for a gluten-free version or add a touch of chili flakes if you prefer a bit of heat.
Instructions
Follow these steps to bring a taste of the tropics to your kitchen:
- Place the chicken breasts at the bottom of your crockpot.
- In a separate bowl, combine the crushed pineapple, soy sauce, brown sugar, garlic, salt, and pepper. Stir well to combine.
- Pour the pineapple mixture over the chicken, ensuring it’s evenly covered.
- Add the sliced bell pepper and onion, spreading them over the chicken.
- Cover the crockpot and cook on low for 4-5 hours, or until the chicken is tender and cooked through.
- Once cooked, remove the chicken and set aside. Mix the cornstarch with a small amount of water to make a slurry and add it to the sauce in the crockpot.
- Turn the crockpot to high and let the sauce thicken for about 10 minutes.
- Shred the chicken with two forks and return it to the sauce, stirring to combine.
This method turns the chicken into a tender, flavorful dish that’s sure to become a family favorite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International