Slow Cooker Hawaiian Sweet Pineapple Chicken

This a simple & delicious meal!

Ingredients:

1 can pineapple chunks in juice 

2 pounds of chicken breasts and/or thighs cut into chunks

1/4 cup packed brown sugar

1/3 cup low sodium soy sauce or coconut aminos

1 teaspoon minced garlic

1/2 teaspoon ground ginger

1 1/2 cups chopped onion (about 1 small/medium onion)

1 to 1 1/2 cup chopped red, yellow or orange bell pepper (about 1 pepper)

2 tablespoons cornstarch mixed in 1/4 cup cold or room temperature water

Method:

Drain the juice from the can of pineapple chunks and save the juice. Add the juice and all of the ingredients, except for the pineapple chunks and cornstarch, to the pot of a slow cooker. Heat on low for 4 hours. Stir in the pineapple chunks and cornstarch mixture. Continue to simmer for another 30 to 60 minutes. Serve over Toasted Coconut Rice** or regular rice. Makes 5 cups (Six rounded 3/4 cup portions served over 1 cup of rice.)

**Toasted Coconut Rice Recipe:

Ingredients:

2 tablespoons coconut oil

2 cups jasmine rice

1 can unsweetened coconut milk

3 cups water

1/4 cup brown sugar

1 1/2 teaspoons salt (I use pink Himalayan or sea salt)

2 cups toasted flaked coconut (3 cups unsweetened flaked coconut)

Method:

Melt the oil in a large saucepan over medium-high heat. Add the rice and saute (cooking & stirring) for 2 minutes.

Add the coconut milk, water, brown sugar and salt to the pan. Stir to mix. Bring to a boil, stir and reduce the heat to a simmer. (low to medium low) Cover and simmer for 20 to 25 minutes or until all of the water is absorbed. 

While the rice is cooking, preheat oven to 300*. Sprinkle the coconut in the bottom of a baking sheet or pan. Bake in the oven until lightly toasted for 4 to 7 minutes, being careful not to burn.

Fluff the rice with a fork. Fold in 1 1/2 cups of the toasted coconut. Garnish the rice with the 1/2 cup of coconut. (Store any leftover toasted coconut in an airtight container.) Makes 10 cups.

Notes: This is a meal that the entire family can enjoy ~ The vegetables simmer until the flavors are blended and mellow. 

If you prefer a spicier dish, 1/2 teaspoon crushed red pepper can be added to the pot or sirracha sauce may be served on the side.