Instructions

• Pour the juice from the 20 ounces of canned pineapple chunks into a small mixing bowl; set the pineapple chunks (solids) aside.
• Add 2 tablespoons tamari (or Bragg Liquid Aminos), 2 minced garlic cloves, 2 teaspoons grated ginger, and 1/3 cup honey to the pineapple juice. Whisk until combined.
• Add 2 tablespoons cornstarch (or arrowroot) to the bowl and whisk until the mixture is smooth and no lumps remain.
• Place the 1 1/2 pounds of chicken breasts (cut into 2-inch cubes) into the slow cooker.
• Add the pineapple chunks (the solids you set aside) on top of the chicken.
• Pour the pineapple-juice mixture evenly over the chicken and pineapple, and gently stir once to distribute.
• Cover and cook on LOW for 4–5 hours. In the last 15 minutes of cooking, add the 1 red bell pepper (cored, seeded, and sliced into 1-inch strips), recover, and continue cooking until the peppers are tender-crisp and the chicken is cooked through.
• Once done, give the contents a gentle stir, confirm the chicken is fully cooked, and serve hot.