- 2/3 Chicken breast cut into 1″ pieces
- 2 cups pineapple , cut into 1″ chunks
- 1 yellow onion , cut into 1/2″ chunks
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1/2 cup dark brown sugar
- 1 tablespoon grated ginger or tbsp of ginger paste
- 2 garlic cloves , minced or 2 tsp garlic paste
- 1/2 cup of unsalted cashews (optional)
- 1 tablespoon cornstarch
- 1 red or green bell pepper , cut into 1/2″ chunks
- Using the saute function on the Instant Pot, brown the chicken for 3-5 minutes then remove them from the Instant Pot.
- Add the pineapple and onion to the bottom of the slow cooker. If using canned pineapple feel free to include the juice in the can.
- Mix the honey, soy sauce, brown sugar, grated ginger and garlic into the instant pot.
- Carefully add the chicken back into the Instant Pot and turn it to the slow cook function.
- Cook on the normal for 5 hours.
- Add the cornstarch to a tablespoon of water, mix, and add to the slow cooker with the bell peppers and let it cook an additional 30 minutes while you cook some rice to accompany your meal. If you like the bell pepper a bit softer, you can put it in an hour before finish.
- Serve over rice.
