I have a good friend who makes amazing Hawaiian meatballs when she throws a party. She gave me the recipe for the sauce 5 years ago and I have been using it on pork and chicken ever since. It is sweet and zesty and it adapted very well to gluten-free!
In the oven prepare 3 large boneless, skinless chicken breasts (or 4 small) until fully cooked through. Chop.
In a saucepan combine:
1 14 oz can of Dole crushed pineapple (ingredients should be just pineapple and pineapple juice)
1/2 cup white vinegar
1/2 cup packed light brown sugar
1/2 cup Heinz Ketchup
1/4 cup gluten free soya sauce
Bring to a boil and add 1 tbsp of potato starch and stir to thicken.
Allow to simmer on medium heat for about 5 minutes, stirring often. Transfer to slow cooker and add chopped chicken. Allow to cook for 2 hours on low in the slow cooker, stirring occasionally.
Serve over rice or gluten free noodles (shown is a mixture of basmatti rice, wild rice and quinoa).