Cooking Time: 5 hours

Serving Size: 1 breast + ½ cup sauce (makes 6)

Ingredients

6 boneless/skinless chicken breasts (or simply skinless with bone-in)

1 cup pineapple juice, no sugar added

3 TB cider vinegar

½ cup chicken stock, no salt added

1 cup green bell pepper, diced

1 jalapeño, chopped (optional)

1 banana (medium), mashed

2 cups pineapple, diced medium

1/3 c. brown sugar (light), packed

2 TB lemon juice

½ tsp. ginger, minced

1 TB garlic, minced

2 tsp. salt

1 tsp. cayenne pepper (optional)

1/8 cup cornstarch

¼ cup almonds, slivered

¼ cup scallions, sliced

Directions

Preheat slow cooker to high. Combine pineapple juice, vinegar, stock, mashed banana, brown sugar, lemon juice, ginger, garlic, and cornstarch. Mix in bell pepper, jalapeño, and pineapple (diced); add to slow cooker.

Add chicken breasts and toss well. Cook on high for 5 hours/until chicken reaches an internal temperature of 155 degrees or higher.

Storage and Turn-out

Serve one breast with ¼ cup sauce. Garnish with almonds and scallions.

This dish would pair well with ½ cup prepared brown rice or ½ cup mashed sweet potato.