Recipe Monday: Crockpot Pineapple Chicken
This will be a recipe you save. It’s easy, delicious and the bit of pineapple is just what you need for your next meal.
Crockpot Pineapple Chicken Recipe
Recipe courtesy of Elizabeth Ganoung
Ingredients
1 ripe pineapple
2.5 pounds boneless skinless chicken breasts or thighs, chopped into ½ -inch pieces
1 cup chicken stock or bone broth
6 ounces tomato paste
1/2 cup coconut aminos tamari, Braggs liquid aminos, or low sodium soy sauce
3 fresh garlic cloves, minced
1.5-inch thumb-sized ginger, minced or 1 tablespoon ginger paste
black or white ground pepper, to taste, about 1/4 teaspoon
cooked brown rice, quinoa or cauliflower rice to serve
fresh chives, or parsley to garnish
Directions
Cut and peel your pineapple, remove the core and chop it into ½-inch pieces.
Add half of your fresh pineapple chunks into a blender. Add in chicken broth, tomato paste, coconut aminos, garlic, ginger and pepper. Blend until smooth.
Place chopped chicken together with the remaining half of fresh pineapple chunks into your slow cooker. Add in blended pineapple sauce.
Put on the lid and cook on HIGH for 3-4 hours or on LOW for 6-8 hours.
READ MORE: Thirsty Thursday: Slow-Cooker Apple Cider Recipe
