How to make sweet-spicy pineapple chicken (video)

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Sometimes, I don't feel like cooking. Maybe it's hot outside, or maybe I've had a long day at work, but the last thing I want to do is slave away over the stove just to put dinner on the table. Instead of cooking, I really want to head out for takeout or order in a pizza. The recipe below is a real lifesaver for these types of nights: It tastes exactly like Panda Express' sweet fire chicken, except it's much healthier and saves me a trip across town!
If you've never worked with sweet chili sauce, this is a great opportunity to snag a bottle. It's an essential ingredient for making many Asian-style chicken dishes, and I even use it for making sweet and spicy salad dressing. I like using the Mae Ploy brand of sweet chili sauce, but Thai Kitchen brand works well too. You can found it in the Asian section of your local grocery store.
Cooktop Cove
Slow Cooker Sweet-Spicy Pineapple Chicken
10 minutes
4 hours
4 hours, 10 minutes
1 20-ounce can pineapple chunks
3 boneless, skinless chicken breasts, cut into bite-sized pieces
1 red bell pepper, seeded and large diced
1 garlic clove, minced
1 teaspoon crushed red pepper flakes
1/4 cup honey
2 tablespoons Mae Ploy sweet chili sauce
1 teaspoon soy sauce
4 tablespoons water
3 tablespoons cornstarch
Green onions, thinly sliced, for garnish
Drain the pineapple chunks, reserving the juice.
Place the drained pineapple chunks, chicken and red peppers in a 6-quart slow cooker.
In a medium-sized bowl, combine the drained pineapple juice, garlic, red pepper flakes, honey, Mae Ploy sweet chili sauce and soy sauce.
Whisk together the water and cornstarch in a small bowl to make a slurry. Add slurry into pineapple juice mixture.
Pour the sauce over the chicken in the slow cooker and stir so the chicken is well-coated.
Cook, covered, on low for 4 hours, until the chicken is tender and cooked through.
Garnish with the green onions and serve over rice.
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