5.0
(1)
Your folders
Your folders

Export 14 ingredients for grocery delivery
In a large bowl, whisk together pineapple juice, soy sauce, vinegar, brown sugar, ginger, lime juice, dried onion, red pepper, black pepper, salt, and cornstarch. Heat a skillet over medium heat. Add 1 tbsp coconut oil to melt, then add chicken (lightly seasoned with salt and pepper) and brown on each side for 3- 4 minutes. Turn the crock pot on low and add ½ tbsp of coconut oil. Once melted, add the chicken, bell pepper, and red onion to the crock pot. Pour sauce over the chicken and cover. Cook on low for 6-8 hours or on high for 4-5 hours. In the last 30 minutes of cooking, add the pineapple chunks and continue to cook at desired setting until the chicken is tender with an internal temperature of 165 degrees F. Serve over coconut rice and top with green onion. Enjoy!
Your folders

277 viewsourtableforseven.com
4.5
(31)
4 hours
Your folders

143 viewsourtableforseven.com
4.4
(56)
4 hours
Your folders

207 viewscrockpotladies.com
3.0
(28)
240 minutes
Your folders

143 viewsbutterwithasideofbread.com
3.7
(9)
Your folders

442 viewsasouthernsoul.com
5.0
(1)
120 minutes
Your folders

100 viewseatingonadime.com
4.8
(12)
240 minutes
Your folders
71 viewseatingonadime.com
Your folders

112 viewssaltandbaker.com
5.0
(1)
360 minutes
Your folders
71 viewssaltandbaker.com
Your folders

173 viewskellyleighcreates.com
4.8
(5)
240 minutes
Your folders

74 viewscrockpotladies.com
4.0
(47)
360 minutes
Your folders

248 viewssweetandsavorymeals.com
5.0
(10)
5 minutes
Your folders
48 viewssweetandsavorymeals.com
Your folders

232 viewsapressurecooker.com
4.6
(23)
14 minutes
Your folders

134 viewsbevcooks.com
Your folders

554 viewsspendwithpennies.com
4.8
(45)
300 minutes
Your folders

229 viewseasydinnerideas.com
4.9
(12)
240 minutes
Your folders

223 viewsnodashofgluten.com
5 hours
Your folders

210 viewsnodashofgluten.com
5 hours