• Lisa Jarvis

Pineapple Pepper Chicken



What a colorful, delicious dish full of flavors of pineapple and orange! These yummy bright flavors complement the chicken perfectly. I cooked this in the Crock Pot and in a few hours it was ready to serve. I loved the sweetness of the fruit with the slight saltiness of the soy sauce and chicken. This passed the taste test of the kids and the grown ups! I know you and your family will enjoy it too!

Here's what you need:

2-3 lbs of boneless, skinless chicken breasts ( You can cut it up in bite-sized pieces first, but I cooked them whole and sliced them after they were cooked)

1 onion cut in wedges

1 red bell pepper cut in about 1 inch pieces

3 T honey

2 T soy sauce

2 T brown sugar

1 T fresh grated ginger

2 cloves garlic minced

3/4 cup orange juice

3 cups fresh pineapple cut into chunks

1 t Thai chili sauce

salt and pepper to taste

paprika to taste

1 T olive oil

2 T cornstarch

2 T cold water

Rice to serve

Parsley or chopped green onion to garnish

Season the pieces of chicken with salt, pepper and paprika on both sides. Heat the oil in a large skillet and brown the chicken on both sides. Place the chicken and any juices in the skillet into the Crock Pot. Place the onion, peppers and pineapples around the chicken. (*You can add the red bell pepper toward the end of cooking time if you want them a little less cooked). Mix the honey, soy sauce, brown sugar, ginger, garlic, orange juice, and chili sauce together and pour all over the chicken and pineapple and vegetables. Close the Crock Pot and cook for about 5 hours on low or until the chicken is done and the vegetables are tender. Using tongs, remove the chicken and place on a p[ate. Pour the rest of the contents of the Crock Pot into a large skillet or saute pan. Heat to almost boiling and add the cornstarch mixed with the cold water to thicken the sauce. Slice the chicken and stir it into the sauce. Serve with rice and garnish with parsley or sliced green onions if you would like. Yay!


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