Description
A tropical fusion dish featuring tender coconut-kissed chicken in a tangy glaze, paired with pineapple, bell peppers, and a choice of rice or quinoa. Balances sweet, salty, and umami flavors with a hassle-free slow-cooker method.
Ingredients
½ lb boneless skinless chicken breasts, cubed
2 tablespoons soy sauce (tamari for gluten-free)
1 teaspoon tomato paste
1 teaspoon vegan Worcestershire sauce
4 tablespoons brown sugar
½ cup pineapple juice
1 (8-ounce) can pineapple chunks, drained
1 red bell pepper, sliced
½ cup canned coconut milk (optional)
1 clove garlic, minced
1 teaspoon ground ginger
2 tablespoons olive oil
1 tablespoon cornstarch (for thickening)
1 cup cooked rice or quinoa (for serving)
Instructions
Heat olive oil in a skillet; sauté garlic and ginger. Cook chicken until browned. Add soy sauce, tomato paste, Worcestershire, and brown sugar. Mix in pineapple juice and transfer to a slow cooker. Cover and cook on low for 3.5-4 hours. Add pineapple chunks, bell pepper, and coconut milk (if using); simmer for 15 minutes. Stir cornstarch into remaining juices until thickened. Serve over rice or quinoa.
Notes
Use tamari for gluten-free. Omit coconut milk if unavailable. Substitute vegan Worcestershire for non-dairy version. Add mango or corn as optional toppings.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 42g
- Sodium: 5300mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 60mg