1 (20 ounce) can pineapple chunks, in natural juice
2 tablespoons lite soy sauce, optional tamari
1 (8 ounce) can sliced water chestnuts, drain
1 clove garlic, minced
1 teaspoon freshly ground ginger
1 red bell pepper, cored and seeded, sliced into 1″ strips
1/3 cup honey
1 tablespoon cornstarch
DIRECTIONS:
Recommend using a 4-7 quart slow-cooker.
Pour juice from canned pineapple chunks into a small mixing bowl. Add to juice, soy sauce, garlic, ginger and honey, whisk to combine. Add cornstarch and stir until combined.
Place chicken in slow-cooker, pour pineapple mixture over chicken, cover and cook on low 4-6 hours or until chicken is cooked through …
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