Nutrition Facts

Ingredients
- 2 pounds boneless, skinless chicken breasts, all visible fat discarded, cut into 1-inch cubes
- 2 20-ounce cans pineapple chunks in their own juice, undrained
- 2 cups baby carrots
- 2 medium red and/or green peppers, chopped
- 1 medium red onion, chopped
- 1/2 cup soy sauce (lowest sodium available)
- 1/4 cup plain rice wine vinegar
- 2 tablespoons honey
- 2 medium garlic cloves, minced
- 1 1-inch piece grated peeled gingerroot
- 1/2 teaspoon pepper
Directions
Directions for Freezing
- In a large bowl, stir together all the ingredients. Divide the mixture between two 1-gallon resealable plastic freezer bags. Place the bags flat in the freezer and freeze.
Directions for Cooking
- Thaw the bags overnight in the refrigerator. Pour the contents of the bags into a slow cooker. Cook, covered, on low for 6 to 8 hours, or until the chicken is no longer pink in the center and the vegetables are tender.
Tip: For a complete meal, serve over brown rice.