1 Green Bell Pepper
1 Red Bell Pepper
1 White Onion
1 Tablespoon Ginger, peeled and sliced
3 Cloves of Garlic
20 oz Can Pineapple Chunks, 1/4 Cup Liquid Reserved
4 Chicken Breasts
1/4 Cup Soy Sauce
1/2 Cup Teriyaki Sauce
1 Tablespoon Sesame Oil
2 Tablespoons Brown Sugar
Coarsely chop bell peppers and onion. Slice ginger and mince garlic.
Drain the can of pineapple chunks, but reserve 1/4 cup of the liquid. Place the pineapple chunks in the bottom of a Ziploc bag or other freezer safe, sealable container.
Add the ginger, garlic, bell peppers, and onion to the bag on top of the pineapple chunks. Now add the chicken breasts.
In a medium bowl, add the soy sauce, teriyaki sauce, sesame oil, brown sugar, and reserved pineapple liquid. Stir together until well combined and the sugar has dissolved.
Pour over the ingredients in the Ziploc bag. Seal and place in the freezer.
Thaw in the refrigerator the night before consuming. After thawed, place in the crock pot on low for 4-6 hours until chicken is 165°F internally and vegetables are soft.
Serve with cauliflower rice or white rice.