When I tried some pineapple chicken from a takeout place near me, I was pretty disappointed. I tried making it for myself in a slow cooker, and now I try to have this once a month!

I’ll make a big batch of this. I can have a hot meal in the evening, and then even the cold leftovers taste delicious for a couple of days!

All the ingredients are cheap to pick up too. You can find all of these at any grocery store. Even the chow mein noodles are easy to get if your store has an Asian aisle.

 

Ingredients:

3 large chicken breasts, skinless, boneless {about 1¾ pounds}

1 {20 oz} can pineapple slices with juice

1 {8 oz} can sliced water chestnuts, drained

1 medium red sweet pepper, cleaned and cut into 1 inch chunks

⅔ cup chicken broth

1 teaspoon grated fresh ginger

1 clove garlic, minced

¼ cup soy sauce

3 tablespoons cornstarch

1 tablespoon rice vinegar

Cooked rice

2 tablespoons green onion tops, thinly sliced

½ cup chow mein noodles

 

Instructions:

Clean and butterfly chicken breasts, place in slow cooker

Drain pineapple, reserving the liquid, cut into quarters and add on top of chicken

Drain water chestnuts, clean and cut pepper, add both on top of chicken

In a small bowl, combine the reserved pineapple juice, chicken broth, ginger and garlic. Pour over chicken mixture.

Cover and cook on low for 4-5 hours

Remove chicken, keep warm. Turn cooker to high.

In a small bowl combine soy sauce, cornstarch and rice vinegar. Add to cooker and stir to combine.

Cover and cook for about 10 minutes or until sauce is thickened and glossy

Meanwhile cook rice

When sauce is thickened, return chicken to slow cooker and heat through.

Serve with chicken with rice stirred in or on the side. Sprinkle with onions and chow mein noodles.

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Quick Tip: For easier eating, you can chop the chicken into bite sized pieces.

Recipe and image courtesy of: Pocket Change Gourmet