Ingredients
1 can (20 oz) crushed pineapple, with juice
4 boneless, skinless chicken breasts
1/2 cup macadamia nuts, chopped
1/4 cup soy sauce
1/4 cup honey
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon cornstarch
2 tablespoons water
Salt and pepper to taste
Instructions
Season and Place Chicken: Season the chicken breasts with salt and pepper. Arrange them in the bottom of a slow cooker.
Prepare the Sauce: In a mixing bowl, combine the crushed pineapple (with its juice), soy sauce, honey, minced garlic, and minced ginger.
Cook: Pour the pineapple sauce over the chicken in the slow cooker. Cover and cook on the low setting for 6-7 hours, or on high for 3-4 hours, until the chicken is thoroughly cooked and tender.
Thicken the Sauce: About 30 minutes before serving, mix the cornstarch and water to create a slurry. Stir this mixture into the sauce to thicken it.
Add Macadamia Nuts: Stir in the chopped macadamia nuts and let them heat through.
Serve: Serve the chicken and sauce over jasmine rice to soak up the flavorful sauce.
Enjoy.