I stumbled across this idea awhile ago and have since made it a handful times since then, each time a little cleaner, a little closer to being 21 Day Fix approved.  Now that I'm finishing up my first round of Hammer and Chisel, it's become even more important to me to make this approved.

Why?  Because it is just that good.  This one-pot meal is just the right amount of spicy, the right amount of sweet, and - best of all - it has a full serving of veggies AND fruits.

Oh, and one final thing, this recipe calls for sweet chili sauce.  You can find a few varieties in stores, but I have found the BEST chili sauce is a fraction of the cost and is so easy to make homemade.  Give me a few weeks, and I'll show you how *I* make mine!

Until then, give this a try.  I promise you won't be disappointed!

Ingredients:

• 2.5 lb boneless skinless chicken tenderloins, cut into bite-sized pieces
• 4 medium red peppers, cut into large pieces
• 4 purple containers frozen pineapple (approximately 1.5 lb)
• 2 Tbsp minced garlic
• 2 tsp crushed red pepper flakes (more to taste, if desired)
• 3/4 cup honey
• 1/4 cup sweet red chili sauce
• 1/2 tsp salt
• 1 cup dry instant brown rice

Directions:

1. Add chicken to 6 quart slow cooker.
2. Layer peppers and pineapple on top of chicken.
3. Mix garlic, pepper flakes, honey, chili sauce, and salt.  Pour over chicken, fruit, and vegetables.
4. Cook on low 6 hours.
5. Add rice, and cook on high 30 minutes.