On Sunday I made crock pot pineapple ginger chicken. It was really good. The only thing if you like a lot of sauce I would double the sauce recipe which I will do the next time I make this. It is very good and has a little kick to it.
In a bowl combine 1 cup cornstarch, pinch of salt, a couple of grinds of the pepper mill and cayenne pepper. Mix it together.
Cut 4 boneless, skinless chicken breasts into cubes. Add to the cornstarch mixture and coat the chicken pieces.
Melt 1 Tablespoon on coconut oil in a pan. Once it is melted add the chicken pieces and brown on each side. You will need to do these in batches. Do not overcrowd the pan. Don't worry about cooking the chicken thoroughly as it will continue to cook in the crock pot.
Add the browned chicken to the crock pot and repeat until all the chicken has been browned.
To make the sauce drain the can of crushed pineapple. Once drained set aside the pineapple. To the pineapple juice, add rice vinegar, lite tamari sauce, coconut sugar, grated ginger, and red pepper flakes. Whisk these ingredients together until combined.
Add the drained crushed pineapple to the crock pot.
Pour the prepared into the crock pot and set to low for about 4 hours.
At close to the four hour mark, remove the lid and gently stir the mixture and add the green onions. Continue to cook for another 5 - 10 minutes.
Serve the pineapple ginger chicken over cooked rice. I served it over brown basmati rice.
INGREDIENTS:
4 Skinless, Boneless Chicken Breasts, cut into chunks
1 Cup Cornstarch
Pinch of Sea Salt
A couple of grinders of the pepper mill
1/2 teaspoon ground cayenne pepper
1 Tablespoon Coconut oil, more if needed
1 can of crushed pineapple in juice, juice drained from the pineapple
1/2 cup Lite Tamari Sauce
1/4 cup Rice Vinegar
1/4 cup Coconut Sugar
1 Tablespoon peeled, grated Ginger root
pinch of Red Pepper Flakes
1 bunch of Green Onions, chopped
DIRECTIONS:
In a bowl, mix together the cornstarch, salt, pepper and cayenne pepper. Set aside.
Cut the chicken into bite size pieces and add to the cornstarch mixture in the bowl. Coat the chicken pieces.
Melt coconut oil in a pan and add the coated chicken pieces. Brown on both sides. Do not overcrowd the pan. Brown the chicken in batches adding more coconut oil if needed. Do not worry about cooking the chicken all the way through as it will continue to cook in the crock pot. Once the chicken is browned add to the crock pot and repeat until all the chicken is browned.
Drain the can of crushed pineapple and set the pineapple aside. To make the sauce take the pineapple juice and add the rice vinegar, tamari sauce, coconut sugar, grated ginger, red pepper flakes. Whisk the ingredients together until completely combined.
Add the crushed pineapple on top of the chicken in the crock pot. Then add the sauce. Put the lid on the crock pot and set it to low for about 4 hours.
Near the 4 hour mark remove the lid and carefully stir the chicken and add the chopped green onions. Continue to cook for 5-10 minutes. Serve the chicken over cooked brown basmati rice. ENJOY.
Note: If you don't like spicy you can omit the cayenne pepper and red pepper flakes.
