Step 1: Prep the Ingredients

Chop the bell peppers, onion, and mince the garlic and ginger. Drain the pineapple chunks and reserve the juice for later use.

Step 2: Sear the Chicken (Optional)

For extra flavor, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until lightly golden. This step adds depth to the dish but is optional.

Step 3: Combine Ingredients in the Crock Pot

Place the chicken (seared or raw) in the slow cooker. Add the chopped onions, bell peppers, pineapple chunks, and uncooked rice.

Step 4: Prepare the Sauce

In a mixing bowl, combine pineapple juice, chicken broth, soy sauce, honey, minced garlic, minced ginger, salt, pepper, paprika, and red pepper flakes. Stir well and pour over the chicken and rice mixture.

Step 5: Cook

Cover the Crock Pot and cook on low for 4-6 hours or high for 2-3 hours, until the chicken is tender and rice is fully cooked.

Step 6: Shred or Slice Chicken

Once the chicken is done, remove it from the Crock Pot, shred or slice it, and return it to the pot.

Step 7: Thicken the Sauce (Optional)

If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the slow cooker. Let it cook for an additional 10-15 minutes.

Step 8: Serve and Enjoy

Garnish with green onions, sesame seeds, or cilantro. Serve hot with lime wedges on the side.