Hawaiian Crock Pot Chicken

A couple weeks back I was feeling the cooking slump and decided it was time to take some action. I had chicken, I had peppers and I had nothing inspiring me. So I hit the cubbards and found some pineapple in a can. And voila... dinner!

I started with a basic recipe I've had in my binder for some time. I did a little tweeking and made it my own. 

Hawaiian Pineapple Chicken 

Ingredients:

• 1 pound boneless, skinless organic chicken tenderloin
• Stop light pepper (red, yellow, green) cut to strips. I used about half of each.  
• Half a red onion
• 20 ounce can of pineapple chunks with the juice
• 2 TB Sesame Oil (optional)
• 1/3 cup Rice Wine Vinegar (I am sure you could use apple cider or another sweet vinegar)
• 1/4 brown sugar
• 2 TB soy sauce
• 1/2 cup water

Steps:

1. Dump everything in the crock pot.  
2. Turn it on. (Low, 8-10 hours, high 4-6)
3. Simple, right?!? 

It was delivious. We ate ours over brown rice and it was lovely. It was a little soupy for my taste so next time I am skipping the water. 

Note: When I cooked this recipe a tiny crab appeared in my kitchen... so be on the lookout for that!