- 1 and 1/2 pounds boneless skinless chicken breasts
- 1 cup quinoa
- 2 cups beef or chicken broth
- 1/4 cup honey
- 1/4 cup white sugar
- 1/3 cup + 2 tablespoons soy sauce (low sodium)
- 4 tablespoons rice vinegar
- Heaping 1/4 teaspoon ground ginger
- 3/4 teaspoon minced garlic
- 1/8 teaspoon pepper
- 2 large peppers (I used green and red)
- 1 can (20 ounces) pineapple chunks
- 1 tablespoon cornstarch + 1 tablespoon water, optional
- Remove the fat from the boneless skinless chicken breasts and cut into large pieces (I had 7 pieces of chicken in my crockpot)
- Add in the quinoa (rinse first to remove the bitter tasting saponin coating) and beef or chicken broth.
- In a small bowl, whisk together the honey, white sugar, soy sauce, rice vinegar, ground ginger, minced garlic, and pepper until well combined.
- Pour over everything.
- Chop the peppers and stir in. If desired, add in a chopped onion or half of an onion in here now too. See the second paragraph of the post for other ideas on vegetable additions.
- Put on high for 2 and 1/2 – 3 and 1/2 hours depending on your slow cooker. Mine took exactly 3 hours, but watch carefully because all slow cookers will cook differently.
- Shred the chicken (it will absorb a great deal of the liquid) and pour in the drained pineapple chunks.
- In a small bowl, whisk together the cornstarch and water until smooth. Pour in the crockpot and give everything a good stir. This is optional just for thickness.
- Serve with sesame seeds and a chopped green onion if desired.
Feel free to increase the ginger and garlic to personal preferences – you can use fresh of both just make sure to scale the amount (dried requires far less than fresh)