Quick and easy dinner packed with fruits and vegetables! Serve over brown rice for a more filling and complete meal. You can swap in pork tenderloin for chicken if you want to mix it up.
1 cup chopped onion
1/3 cup sugar
1/3 cup ketchup
1/4 cup orange juice
3 Tbsp cornstarch
3 Tbsp cider vinegar
2 Tbsp low-sodium soy sauce
1 Tbsp grated fresh peeled ginger
1 pound skinless, boneless chicken thighs, cut into 1-inch cubes
2 (8oz) cans pineapple chunks in juice, drained
1 large green bell pepper, cut into 3/4 inch pieces
1 large red bell pepper, cut into 3/4 inch pieces
3 cups hot cooked rice
1. Combine first 12 ingredients in an electric slow cooker. Cover and cook on LOW for 6 hours or HIGH for 4 hours.
2. Serve over rice.
Yield: 6 servings (332 calories, 3.4 g total fat, 0.9 g saturated fat, 18.4 g protein, 57 g carbohydrate, 1.8 g fiber, 63 mg cholesterol)
Adapted from Cooking Light, Oxmoor House 2012