4 boneless, skinless chicken breasts
1 cup pineapple chunks (fresh or canned)
1/2 cup soy sauce
1/2 cup brown sugar
1 bell pepper (sliced)
1 onion (sliced)
If using frozen chicken, be sure to thaw fully before starting. Place the chicken breasts in the bottom of your Crock-Pot or slow cooker.
In a medium bowl, whisk together soy sauce, brown sugar, and any desired spices like garlic powder or ginger.
Layer the pineapple chunks, sliced bell pepper, and onion on top of the chicken in the slow cooker.
Cover and cook on low for 6-7 hours or high for 3-4 hours. The chicken should be fully cooked and shred easily with a fork.
Shred the chicken in the pot, stir to combine with juices, and serve over rice or quinoa. For a fun twist, wrap in lettuce leaves for a lighter meal!