Crockpot Pineapple Chicken & Coconut Rice
Overview
Prep Time: 15 min • Cook Time: 2 1/2 hrs
Total Time: 2 hr 45 min
Makes 8 servings
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what you’ll need:
2 lbs chicken breast or thighs
1 red bell pepper
1 green bell pepper
1 small white onion
1 cup pineapple chunks (from a 20 oz can)
Fresh cilantro
Fresh pineapple chunks (optional)
For the Sauce:
1/2 cup pineapple juice (from the canned pineapple)
1/4 cup soy sauce
1/4 cup ketchup
1 tbsp sriracha
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp ginger powder
1 tbsp minced garlic
1/2 tsp pepper
1tsp brown mustard
2 tbsp cornstarch
For the rice:
2 cups jasmine rice
1 can coconut milk
2 cups coconut water
Pinch of salt
Instructions:
Start by chopping up the bell peppers and onion into large chunks then set aside.
In a large bowl add all the sauce ingredients and mix well. Until the cornstarch is well incorporated.
To the crockpot add the chicken at the bottom, then the chopped veggies, onion, and 1 cup of pineapple chunks.
Pour the sauce over everything and give it a stir.
Cover with the lid and cook on high for about 2 1/2 hours. Or until the chicken is fully cooked.
Start the coconut rice about 30 minutes before the chicken is done. To a medium pot add 1 can coconut milk, 2 cups of coconut water, a pinch of salt, as well as 2 cups of rice (after rinsing the rice). Give it a good stir then bring to a boil. Cover with a lid then bring the temp down to a low simmer. Follow the package instructions for how long to cook the rice. Mine took about 15-20 minutes to cook.
Finally, assemble the bowls. In each bowl place some chicken, veggies, and coconut rice. Take some sauce from the crockpot and drizzle it over everything. Top with freshly chopped cilantro as well as some fresh pineapple chunks (optional). Enjoy!