Combine barbeque sauce and juice from pineapple chunks in a bowl.

Place chicken in slow cooker. Pour sauce over it.

Cook on low for 6-8 hours, adding pineapple and bell pepper late in the cooking.

Editor’s Note:

I always recommend adding fruits and vegetables late in the cooking with a slow cooker if you like them a little crunchy. Add them early on and they tend to lack flavor.

Directions

1. Place all ingredients except pineapple in crockpot, cook on low all day.
2. Turn to high and remove lid for last hour and add pineapple chunks. Serve over rice.

Directions

1. Mix these ingredients and roll into meatballs.
2. Bake at 350 on a draining rack in the oven for 15-20 minutes or until done.

Sauce

2 Tbsp corn starch
1/2 C packed brown sugar
1 can 13 oz pineapple chunks–put liquid into corn starch mixture and reserve chunks
1/3 c vinegar
1Tbsp soy sauce
1/3 c chopped green pepper

Directions

1. Mix corn starch and brown sugar.
2. Add pineapple juice, vinegar and soy sauce. Stir on med-high until thick.
3. Add pineapple and green pepper.
4. Add a bit of water to the sauce if too strong.
5. Add meatballs to sauce and serve over rice or noodles.