The recipe comes from the Betty Crocker website - which I associate more with cakes than savoury dishes. I don't think it needs the cornstarch you add at the end though as I found most of the liquid had evaporated in the slow cooker by the time it had finished cooking.
To serve 2, you need:
200g tin pineapple, chopped (juice from the tin reserved)
1 carrot, peeled and chopped
half an onion, peeled and chopped
1 clove garlic, peeled and crushed
1/2 tsp grated fresh ginger
4 skinless boneless chicken thighs, diced
3 tbsp. soy sauce
3 tbsp. brown sugar
1/2 red pepper, seeds removed and chopped
1/2 green pepper, seeds removed and chopped
1/4 cup water
rice or noodles to serve
- Put the pineapple, carrots, onion, garlic and ginger in the slow cooker. Top with the chicken.
- Mix the pineapple juice, soy sauce and sugar and pour over the chicken.
- Put the lid on the slow cooker and cook on high for 2-3 hours. For the last 30 minutes add the pineapple and peppers. Serve with rice or noodles.