I was wanting to make a spicy Mexican chicken with corn, black beans & salsa. However I did not have any black beans, but did find a can of pineapple. I decided to nix the corn & pair the salsa and pineapple. Yum! Sweet Heat!
Cut your chicken breasts into cubes. Place into the crockpot and season with the salt, pepper & parsley.
Drain juice from pineapple into a bowl. set aside. Then add the pineapple pieces on top of the chicken.
Add in 1/2 of the jar of salsa. Set remaining aside.
Slice both bell peppers into thin half rings. Arrange them on top of the salsa. Cover your crockpot and cook on LOW for 4 hours.
When chicken is cooked, drain a portion of the liquid from the crock. Then add in the reserved pineapple juice & remaining salsa. Stir & heat through. (This will give it a punch of flavor without it being too soupy.)
Serve over a bowl of cooked rice or orzo pasta.
Tip: If you only have pineapple rings on hand (like I did) just take a sharp knife and cut the rings, while still in the can, into pieces, by running the knife down through the center of the rings & up the side of the can.