Ingredients
½ pound (about 225 grams) boneless, skinless chicken breasts cubed
2 tablespoons soy sauce (or tamari for a gluten-free option)
1 teaspoon tomato paste
1 teaspoon Worcestershire sauce
¼ teaspoon garlic powder
½ teaspoon brown sugar
Black pepper to taste
1 diced red bell pepper
8 ounces (approximately 227 grams) small pineapple chunks with juice
Instructions
1-First: combine the soy sauce, tomato paste, Worcestershire sauce, garlic powder, brown sugar, and black pepper in the slow cooker for a flavorful base. Add the cubed chicken breasts, diced red bell pepper, and pineapple chunks with their juice, then stir gently to coat everything evenly. This ensures the chicken absorbs all the tangy, sweet notes during cooking.
2-Cover the slow cooker and set it to low for 4 to 6 hours or high for 2 to 3 hours, allowing the ingredients to blend perfectly.
3-About 30 minutes before serving, taste the dish and adjust seasoning if needed, like adding more soy sauce or brown sugar for extra depth.
4-Finally, garnish with sliced scallions if desired and serve over rice for a complete meal.
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
⏲️ Cook on low heat to blend flavors deeply and keep chicken tender.
🍲 Avoid filling the crockpot to max capacity for better heat circulation.
🥄 Refrain from lifting the lid during cooking to maintain temperature and cooking time.
- Prep Time: 10 minutes
- Cooking time: 4 to 6 hours
- Category: Main Course
- Method: Slow cooking
- Cuisine: Hawaiian-inspired
- Diet: Gluten-free option available
Nutrition
- Serving Size: 1 serving
- Calories: 235
- Sugar: 21g
- Sodium: 1203mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 73mg