The chunks of pineapple and red peppers make a colorful dish served over rice. Two recipes are listed, one for slow cooker the other for instant pot.
ʻO ka moa paina Hawaiʻi (Hawaiian)
Serves 4-6
1/4 cup (30 g) organic honey
1/4 cup 60 ml) soy sauce or gluten-free liquid aminos
2 Tbs. (30 g) dark brown organic sugar
1 Tbs. (15 g) minced or grated ginger
2 organic garlic cloves, minced
pinch or two of red pepper flakes
1/2 cup (120 ml) organic chicken broth
1 Tbs. (15 ml) olive oil
1 organic onion, cut into 1-inch (2,5 cm) chunks
1 1/2 - 2 pounds (680 -910 g) organic boneless, skinless chicken breasts
2 cups (260 g) organic fresh pineapple or drained canned chunks
1 large or 2 small organic red bell peppers, chopped
2 Tbs. (30 g) cornstarch
cooked basmati or brown rice
Slow Cooker
ekahi 1. Whisk: honey, soy sauce/liquid aminos, sugar, ginger, garlic, red pepper flakes, and broth. Set aside.
elua 2. In a skillet, heat the oil over medium-high heat. Add the onions and still 4-5 minutes.
ekolu 3. Put the onions in the slow cooker and add the chicken, pineapple, and bell peppers.
ʻehā 4. Pour the honey sauce over the top.
elima 5. Cover and cook on Low for 2 1/2 t0 3 1/2 hours, inside temperature of 165F (75C).
eono 6. Transfer the chicken to a cutting board and slice it on an angle. Set aside.
ehiku 7. Carefully transfer the vegetables and juices to a medium saucepan.
ewalu 8. In a small bowl, stir together the cornstarch and 2 Tbs. (30 ml) water.
eiwa 9. Add it to the pan with vegetables.
umi 10. Bring to a boil over high heat.
umikumākahi 11. Reduce the heat and simmer, whisking about 3 minutes.
umikumālua 12. Return the chicken, thickened sauce, and vegetables to the slow cooker and stir gently.
umikumākolu 13. Serve over rice.
Instand Pot
1. Whisk: honey, soy sauce/liquid aminos, sugar, ginger, garlic, red pepper flakes, and broth. Set aside.
2. Set to "Sauté". Pour the oil into the pot and heat until shimmery.
3. Add the onion and cook, stir about 4-5 minutes.
4. Add the chicken, pineapples and bell peppers.
5. Pour the honey sauce on top.
6. Lock and seal the lid.
7. Cook at high pressure for 7 minutes or until the chicken is cooked through, then quick release the pressure.
8. Transfer the chicken to a cutting board and slice in angles. Set aside.
9. Set the pot to "Sauté" again.
10. In a small bowl, stir together the cornstarch and 2 Tbs. (30 ml) water.
11. Stir the cornstarch mixture into the vegetables and sauce in the pot and bring to a boil.
12. Cook, whisking, until thickened, about 3 minutes. Press "Cancel".
13. Return the chicken to the pot and stir gently.
ʻumikūmāhā 14. Serve over rice.
