Crockpot Pineapple Chicken
Ingredients
- 1 ripe pineapple
- 2.5 lbs boneless skinless chicken breasts or thighs, chopped into ½ -inch pieces
- 1 cup chicken stock or bone broth
- 6 oz 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 tbsp 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
Instructions
- Cut and peel your pineapple, remove the core and chop in into ½-inch pieces.
- Add half of your fresh pineapple chunks into a blender. Add in the chicken broth, tomato paste, coconut aminos, garlic, ginger, and pepper. Blend until smooth.
- Place the chopped chicken together with the remaining half of fresh pineapple chunks into your slow cooker. Add in the blended pineapple sauce.
- Put on the lid and cook on HIGH for 3-4 hours or on LOW for 6-8 hours.
- Serve your pineapple chicken over brown rice, quinoa, or cauliflower rice, and garnish with freshly chopped chives, or parsley.
- Enjoy!
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