Ingredients
Units
Scale
For the Chicken:
- 2 cups pineapple juice
- 1/2 cup tamari sauce
- 1/2 cup honey
- 1/3 cup apple cider vinegar
- 1/2 Poblano pepper, minced
- 1/4 cup butter
- 1 Tablespoon fresh garlic, minced
- 2 teaspoons fresh ginger, grated (or scant 1/4 teaspoon ground ginger)
- 2 teaspoons black pepper
- 1 teaspoon salt
- optional, 1-2 teaspoons Asian chili garlic sauce
- 4 – 6 boneless skinless chicken breasts ( 4 – 5 pounds)
To Thicken Sauce:
- 5 Tablespoons cornstarch
- 5 Tablespoons water
Instructions
- Grate the ginger and mince the garlic.
- Add all the sauce ingredients (except corn starch and water) to the slow cooker.
- Submerge the chicken breasts into the sauce.
- Cook on low for 2 1/2 hours or until the internal temperature of the chicken is 160° in the thickest part.
- While chicken is cooking, make the pineapple salsa. Refrigerate until serving time. (Recipe in Notes, below.)
- Remove chicken to a plate to rest.
- Whisk cornstarch and cold water until the cornstarch is completely dissolved. Add the cornstarch slurry to the sauce in the slow cooker.
- Turn the slow cooker to high and allow to cook for 5 or 10 minutes while the chicken rests and you making the quick cook rice.
- Make the rice. Cook according to pkg. instructions. I use the reserved pineapple juice and water to cook my rice. I use 4 cups of liquid and 4 cups of quick cooking brown rice.
- Assemble the Slow Cooker Pineapple Chicken Rice Bowls and serve.
Notes
Pineapple Salsa Recipe
- 2 (20 oz.) cans pineapple tidbits, drained (juice reserved)
- 1 English cucumber or 3 mini cucumbers, diced small
- 1 large red bell pepper, diced small
- 1 small red onion, minced
- 1/2 Poblano pepper, minced
- 2 Tablespoons fresh parsley
- 1 Tablespoon minced garlic
- 3 limes, juice and zest (1/4 to 1/3 cup of juice)
- Salt and pepper, to taste
- Combine the pineapple, cucumber, bell pepper, parsley, red onion, minced poblano, garlic, lime zest and juice in a mixing bowl.
- Taste and add salt and pepper, if desired.
- Cover and refrigerate until ready to use.
Use the reserved juice to cook the rice for rice bowls or freeze to use in recipes, later.
- Prep Time: 20 min
- Cook Time: 2 hours 30 min
- Category: Chicken, Main Dish
- Method: slow cooker
- Cuisine: American