Spicy Hawaiian Slow Cooker Chicken Bulgogi

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1/4 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1/2 cup pineapple juice
• 1/4 cup chopped fresh pineapple

Directions

1. In a medium bowl, combine the soy sauce, brown sugar, ginger, garlic powder, black pepper, and red pepper flakes. Stir to combine.
2. Add the chicken cubes to the bowl and stir to coat. Cover and refrigerate for at least 30 minutes.
3. Place the chicken in the slow cooker and pour the marinade over the top. Add the pineapple juice and chopped pineapple. Stir to combine.
4. Cover and cook on low for 3-4 hours, or until the chicken is cooked through.
5. Serve over rice or lettuce, if desired.

Interesting Facts

• Bulgogi is a traditional Korean dish made with marinated beef.
• This version of slow cooker chicken bulgogi uses pineapple for a sweet and spicy flavor.
• The marinade for this dish can be made in advance and stored in the refrigerator for up to one week.
• This dish can be served with steamed rice, lettuce wraps, or over a bed of fresh greens.