Ingredients:

4 chicken breasts, boneless, skinless (about 1.5 pounds), cut into 1-inch cubes

1 (20 ounce) can pineapple chunks

2 tablespoons lite soy sauce

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:

1. Recommend using a 4-7 quart Slow-cooker.

2. 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.

3. Place chicken in Slow-cooker, pour pineapple mixture over chicken, cover and cook on low 4-6 hours or until chicken is cooked through.

4. Add bell pepper, water chestnuts, and pineapple chunks the last 30 minutes of cooking time. Serve chicken over a bed of quinoa or brown rice.

Bon Appetit!