4 boneless, skinless chicken breasts
1 can pineapple (slices or chunks) drained and juice reserved
1 green bell pepper, seeded & chopped
3 tbsp soy sauce
2 tbsp brown sugar
juice of 1 lemon
1/2 tsp ground ginger
2 tbsp corn starch
1/2 tsp salt
1/2 tsp pepper
Toss chicken, pineapple, and bell pepper in a gallon size ziploc freezer bag. In a bowl combine pineapple juice, soy sauce, brown sugar, lemon juice, ginger, corn starch, salt, and pepper and mix until cornstarch and sugar dissolve. Pour into ziploc and shake to mix. Freeze.
To cook: Thaw in the fridge 24 hours, then cook in the crockpot on HIGH for 2 1/2 - 3 hours or LOW for 4-6 hours. Serve with rice.