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Sweet and a little spicy? Yum!

I tried out this recipe on my family for the first time last night and it was delicious. It was a quick to assemble (and can be made in the slow cooker if you plant ahead!) and is a different twist on the typical Asian cuisine we usually prepare.


3 chicken breasts, cubed
1 red bell pepper, chopped
1 can pineapple chunks, drained

2 teaspoons minced garlic
1 to 2 teaspoons crushed red pepper flakes
1 cup sweet and sour sauce
1/2 teaspoon salt
2 Tablespoons sweet red chili sauce (optional)
Sweetener, to taste (optional)

Skillet Version
In a large skillet, add chicken and cook until browned on all sides. Add the pineapple and bell pepper. In a medium bowl, whisk together sauce and pour into skillet. Toss to coat. Serve over steamed rice, if desired.

Crock Pot Version

Grease crock pot and in a large bowl, mix together ingredients for sauce, then add chicken, pineapple and bell pepper. Dump into crock pot and cook on high 2 to 3 hours or low for 4 to 5. Serve over steamed rice, if desired.

Thank you to Creme de la Crumb for the recipe inspiration!

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