Juicy and tender chunks of chicken and chunky vegetables cooked in an easy homemade sauce make the perfect simple week night meal that the whole family will love.
In a bowl, mix together 60 ml Water, 100 ml Apple cider vinegar, 2 tablespoon Soy sauce, 60 ml Passata, 4 tablespoon Honey, 2 Garlic clove and 30 g Fresh ginger.
In the slow cooker bowl, add 700 g Chicken breast, 1 Onion, 1 Carrot, 1 Red bell pepper and 1 Green bell pepper.
Pour the sauce over the chicken and vegetables. Put the lid on and cook on high for 2 and a half hours or low for 6 hours.
Mix together 4 tablespoon Pineapple juice and 2 tablespoon Cornflour (corn starch) and then add it to the slow cooker a little at a time, stirring until all mixed it.
Put the lid back on and cook for a further 30 minutes on high or an hour on low, until the chicken is cooked through.
Stir in 140 g Pineapple chunks and serve.
Notes
If you like a kick of heat to your recipes, you can either mix a little sriracha in to the sweet and sour sauce, or sprinkle some red chilli flakes on before serving.
If you like your sweet and sour really sweet, then you can swap the passata for ketchup.
Finish the whole dish off with some fresh coriander, slices of spring onions (scallions) and some sesame seeds.
When shopping for pineapple chunks, make sure you get a tin with 100% juice, and not syrup, as the juice is added to the dish.
If you are using chicken thighs, then you could add them whole and then shred the chicken in the sauce once it is cooked.
You can give this an extra protein boost by adding some quick cook lentils at the same time as the sauce.
You don't have to thicken the sauce with a cornflour slurry, as it does take away some of the flavour, but you might find it too runny without it.