Instructions

• Cut the 3 boneless, skinless chicken breast halves into 1"–1 1/2" pieces and place the diced chicken in the slow cooker.
• In a mixing bowl combine 1/2 cup chicken broth, 1/2 cup light brown sugar, 1/2 cup granulated sugar, 1/3 cup white vinegar, 3 Tbs lemon juice, 3 Tbs low sodium soy sauce, 3 Tbs tomato paste, 1/2 tsp garlic powder, 1/4 tsp ground ginger, 1/4 tsp freshly ground black pepper and 1/2–1 tsp Sriracha hot sauce (optional). Whisk until the mixture is smooth and well blended.
• Pour the sauce over the chicken in the slow cooker and press the chicken pieces down so they are covered by the sauce.
• Cover the slow cooker and cook on LOW for 5–6 hours.
• About 5–6 hours later, in a small mixing bowl whisk together 1/3 cup chicken broth and 1/3 cup cornstarch until completely smooth (this is the cornstarch slurry).
• Gently fold the cornstarch slurry into the chicken and sauce in the slow cooker. Then fold in 3/4 cup diced fresh pineapple, 1/4 of an onion diced into 1" pieces, and 1/2 of a green bell pepper diced into 1" pieces. Be gentle when folding so the chicken remains tender.
• Cover and continue to cook on LOW for an additional 20–30 minutes, stirring gently once or twice, until the sauce thickens and the pineapple and vegetables are slightly tender.
• Serve the sweet and sour chicken warm.