3boneless skinless chicken breastsabout 2 1/2 to 3 pounds
8ouncecan pineapple chunksdrained
½red bell pepperchopped
½green bell pepperchopped
1small onionchopped (optional)
Combine the pineapple juice, sugar, vinegar, brown sugar, cornstarch, ketchup, soy sauce, bouillon, and ginger for the sauce.
Place chicken in slow cooker and add the sauce. Cook on low for 5-6 hours.
For the last 30 minutes of cooking time, add the drained pineapple, onion, and peppers. Serve over rice.
Prepare for Freezer:
Place sauce and chicken together in a resealable gallon freezer bag. Place chopped peppers and onion in a smaller freezer bag. Freeze. Keep canned pineapple on hand for when you are ready to cook the meal.
Prepare from the Freezer:
Thaw in the refrigerator overnight or for 24 hours. Cook as instructed above.
An alternate cooking option is to bake in a 9x13 pan in the oven at 350° for 30-40 minutes.