1 20-ounce can pineapple chunks
3 boneless, skinless chicken breasts, cut into bite-sized pieces
1 red bell pepper, seeded and large diced
1 garlic clove, minced
1 teaspoon crushed red pepper flakes
1/4 cup honey
2 tablespoons Mae Ploy sweet chili sauce
1 teaspoon soy sauce
4 tablespoons water
3 tablespoons cornstarch
Green onions, thinly sliced, for garnish
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Drain the pineapple chunks, reserving the juice.
Place the drained pineapple chunks, chicken and red peppers in a 6-quart slow cooker.
In a medium-sized bowl, combine the drained pineapple juice, garlic, red pepper flakes, honey, Mae Ploy sweet chili sauce and soy sauce.
Whisk together the water and cornstarch in a small bowl to make a slurry. Add slurry into pineapple juice mixture.
Pour the sauce over the chicken in the slow cooker and stir so the chicken is well-coated.
Cook, covered, on low for 4 hours, until the chicken is tender and cooked through.
Garnish with the green onions and serve over rice.