Ingredients
Units
Scale
- 3–4 Boneless Skinless Chicken Breast
- 1 onion sliced
- 1 can of Pineapple Chunks with the pineapple juice
- 3 Colorful Bell peppers, yellow, orange, green bell pepper, or red bell pepper.
- 1 cup Ketchup
- 1/2 cup of White Vinegar
- 1/4 cup Soy Sauce
- 1/2 cup of Brown Sugar
- 2 teaspoons minced Garlic
- 1 teaspoon minced fresh Ginger
- 6 Tablespoons Corn Starch
Instructions
- Spray the bottom of the CrockPot with spray oil to reduce any sticking.
- Slice a large onion and layer the slices at the bottom of the CrockPot.
- Cut the chicken breasts into bite-sized cubes. The chicken can be fresh or frozen. Place the Chicken pieces on top of the onion.
- Next, make the sweet and sour sauce: Whisk together in a small bowl the ketchup, white vinegar, brown sugar, soy sauce, minced garlic, ginger, and corn starch. Whisk to remove any lumps. Pour the sauce over the chicken.
- Cut the bell peppers into chunks and add to the CrockPot.
- Add the whole can of Pineapple Chunks with the juice.
- Stir all together, trying to leave the onion at the bottom.
- Cook on low for 6 hours, or on low for 3-4 hours.
- Serve with rice or cauliflower rice. Top with sliced green onions and sesame seeds.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: CrockPot
- Cuisine: Asian