2 pounds (900 grams) boneless, skinless chicken breasts, butterflied in half
1 14-ounce (414 ml) can pineapple chunks with juice
1 ½ tablespoon ginger minced into a paste
1/4 cup soy sauce
3 tablespoons corn starch
½ cup (125 ml) water
½ cup no sodium chicken broth
1 red bell pepper, thinly sliced
2 green onions, thinly sliced
3 tablespoons (45 ml) fresh cilantro, rough chopped
1 teaspoon salt
Pepper to taste
Season both sides of chicken with salt and pepper. Place into a 6-quart slow cooker.
In a large bowl, make a slurry by mixing corn starch and water. Be sure corn starch is well incorporated and not lumpy.
In the same large bowl, add in pineapple with juice, ginger, soy sauce, chicken broth, bell pepper, green onions, and cilantro. Mix well and pour everything over chicken.
Cook on low for 3 hours. Allow to cool for 5 minutes before serving.
Serve with rice or noodles. Garnish with fresh cilantro and green onions.