Source: A friend passed it along.
This is a slow cooker meal, and I’ll post it as such. However, you don’t need to use the slow cooker. Simply cut up and cook the chicken. While the chicken is cooking, prepare the sauce in a separate pan, adding the cornstarch and water after to thicken.
1 tablespoon vegetable oil
6 boneless chicken breast halves
3/4 cup honey
3/4 cup lite soy sauce
3 tablespoons ketchup
2 cloves garlic, crushed
1 tablespoon minced fresh ginger root
1 (20 ounce) can pineapple tidbits, drained with juice reserved
2 tablespoons cornstarch
1/4 cup water
In a bowl, mix honey, soy sauce, ketchup, garlic, ginger, and reserved pineapple juice. Pour into the slow cooker over the chicken.
Cover, and cook 6 hours on low or 4 hours on high.
Remove chicken from slow cooker (I shredded the chicken) and cover with foil. Ladle sauce into a small sauce pan. Combine cornstarch and water and add to sauce. Cook on med to high heat until thickened. Add tidbits of pineapple to sauce and serve over chicken.
Serve over plain pilaf, or cooked white rice. (My rice looks yellow because I cooked it in vegetable broth). You can also add steamed veggies or toss them in the slow cooker during last hour of cooking…such as bells peppers, water chestnuts, broccoli, zucchini–you name it!