6 skinless, boneless chicken breast halves
15-oz can pineapple pieces, drained (reserve juice)
1/3 cup packed brown sugar
2 Tbsp lemon juice
1 tsp ground ginger
1/4 cup cornstarch
Place chicken breasts in slow cooker coated with vegetable cooking spray. Sprinkle chicken with a little salt. Place pineapple over chicken. In small bowl, combine pineapple juice, brown sugar, lemon juice, ginger, and cornstarch. Stir until cornstarch mixes with liquids. Pour over chicken.
Cover and cook on LOW for 4 to 5 hours or on HIGH for 2-1/2 to 3 hours. Serve with hot rice.
Adapted from the Slow Cooker Cookbook by Barbara C. Jones.