This is a very simple dish--and chances are you have all four ingredients already! The sweetness of the pineapple works great with the salt from the soy sauce and the touch of spice from red pepper flakes.
--enough chicken for 4
--20 oz can of pineapple chunks
--1/4 cup soy sauce (Tamari wheat free or La Choy are gluten free)
--1 t red pepper flakes
plop the chicken into the crockpot. I used frozen breast tenders. Drain the pineapple, and add the chunks with the soy sauce and the red pepper flakes.
cook on low for 4-6 hours, or on high for 3-4.
The cooking time will depend on how thick your pieces of chicken are, and if they are frozen or not.
My frozen breast tenders only needed to cook on low for 4 hours.
Serve over rice, quinoa, or on a bed of fresh spinach.
We ate this over spinach and ate outside. It was a hot evening, and we were in swimsuits. The kids had a ball feeding the guinea pigs any spinach that fell to the ground. I liked the flavor a lot, and the kids ate the chicken and picked at the pineapple. I did open a fresh can for them, though. Eating hot pineapple weirded them out. I added more red pepper flakes to my dish, and I can't remember what Adam did.
Our chicken was dry. I'm always a touch disappointed when I use the frozen breast tenders after using thighs for a while. The breast pieces just don't retain moisture the way the thighs do. I don't seem to remember this while I'm at the store, though.