Mix all ingredients except pineapple, cornstarch, and bell pepper in 3 1/2 to 6 quart crock pot.
Cover and cook on low 7 to 8 hours, high 3 to 4 hours, or until vegetables are tender and chicken is no longer pink in center.
Mix reserved pineapple juice and cornstarch until smooth and stir gradually into chicken.
Stir in pineapple and bell pepper.
Cover and cook on high about 15 minutes or until slightly thickened.
Serve over hot cooked rice, and garnish with sliced green onions and toasted coconut, or chopped peanuts or cashews if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	169.45 Kcal (709 kJ)
Calories from fat	30.86 Kcal
		% Daily Value*
Total Fat	3.43g	5%
Cholesterol	66.89mg	22%
Sodium	1020.24mg	43%
Potassium	604.91mg	13%
Total Carbs	11.27g	4%
Sugars	5.35g	21%
Dietary Fiber	2.44g	10%
Protein	24.37g	49%
Vitamin C	36.2mg	60%
Vitamin A	1.4mg	45%
Iron	12.8mg	71%
Calcium	32.5mg	3%

Amount Per 100 g
Calories	65.25 Kcal (273 kJ)
Calories from fat	11.88 Kcal
		% Daily Value*
Total Fat	1.32g	5%
Cholesterol	25.76mg	22%
Sodium	392.85mg	43%
Potassium	232.92mg	13%
Total Carbs	4.34g	4%
Sugars	2.06g	21%
Dietary Fiber	0.94g	10%
Protein	9.38g	49%
Vitamin C	14mg	60%
Vitamin A	0.5mg	45%
Iron	4.9mg	71%
Calcium	12.5mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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