Ingredients
– 700 g (1.5 lb) chicken breasts, cut into large chunks
– 1 onion, peeled and cut into large chunks
– 3 tbsp tomato puree
– 3 tbsp light soy sauce
– 4 cloves garlic
– 2 inches ginger
– 4 tbsp honey
– 4 tbsp white wine vinegar
– Salt and pepper (to taste)
– 3 tbsp cornflour
– 2 tbsp dark brown sugar
– 3 peppers, cut into big chunks (red, yellow, orange or any color)
– 435 g (15 oz) tinned pineapple in juice, in chunks
– Optional: chili flakes for heat
– Optional: squeeze of lime for extra zing
Instructions
1-Place the chicken, onion, tomato puree, light soy sauce, garlic, ginger, honey, white wine vinegar, salt, pepper, and the juice from the pineapple can into the slow cooker.
2-Cook on high for 3 hours or low for 5-6 hours. Remember to save the pineapple chunks for later to keep their texture just right.
3-In a small bowl or mug, mix the cornflour with enough liquid from the slow cooker to make a smooth paste, called a slurry, then pour it back in.
4-Add the dark brown sugar, peppers, and pineapple chunks to the mix.
5-Return to the slow cooker on high for 30 minutes or transfer to the hob and cook for 15 minutes until the sauce thickens and the peppers soften slightly.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍗 Use chicken thighs for a juicier texture; adjust cooking time accordingly.
🌶️ Add chili flakes and a squeeze of lime for an extra burst of flavor.
🥄 Always make a cornflour slurry to avoid lumps in the sauce.
- Prep Time: 10 minutes
- Cook Time: 3 hours 15 minutes
- Category: Main Dish
- Method: Slow cooking
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 43 g
- Sodium: 970 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 41 g