Slow Cooker Sweet and Sour Chicken

Slow Cooker Sunday returned last week with this easy recipe adapted from Cooking Classy. I used fresh pineapple and left out the onions and Sriracha hot sauce called for in the recipe.  Served over Jasmine Rice.  A tasty and healthier alternative to the breaded and deep fried sweet and sour recipes.

3 boneless, skinless chicken breast halves (about 1 1/2 - 1 3/4 pounds) cut into 1 - 1 1/2" pieces.
1/2 cup chicken broth
1/2 cup light brown sugar
1/2 cup granulated sugar
1/3 cup white vinegar
3 tablespoons lemon juice (fresh)
3 tablespoons tomato paste (for this recipe I bought the tube of tomato paste)
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper
1/2 - 1 teaspoon Sriracha hot sauce (optional)

1/3 cup chicken broth
1/3 cup cornstarch
3/4 cup diced fresh pineapple (you could also used canned but fresh it best).
1/4 of an onion, diced into 1" pieces (optional)
1/2 of a green pepper, diced into 1" pieces.

Place diced chicken in a slow cooker.  In a mixing bowl combine 1/2 cup chicken broth, brown sugar, granulated sugar, vinegar, lemon juice, tomato paste, garlic powder, ginger and black pepper.  Add Sriracha hot sauce (optional).  

In a small mixing bowl, stir together 1/3 cup chicken broth and 1/3 cup cornstarch.  Whisk until well blended then gently fold mixture into chicken mixture.  Fold in diced pineapple, onion (optional) and green pepper.  Cover and cook mixture on low for an additional 30 minutes until sauce thickens and fruit and vegetables are slightly tender.  

Serve warm with white or brown rice.