Instructions

1. Add all of the meatball ingredients into a large mixing bowl. Use your hands to combine the chicken, spices and almond flour until it’s all evenly mixed in. Roll into meatballs and place directly into the slow cooker
2. Continue rolling until there’s no chicken left. The meatballs can be touching, but don’t cram them into one layer. You can do a second layer of meatballs in the slow cooker by gently setting meatballs on top of the bottom layer. Then add the chopped red onion and red pepper over the meatballs
3. In a bowl, combine all of the sauce ingredients except for the arrowroot flour. Use a fork or whisk to combine, and then pour over the meatballs and vegetables in the slow cooker
4. Cover with the lid and cook on high for 2.5-3 hours, or on low for 5-6 hours. In the final 30 minutes of cooking, add the pineapple chunks, without stirring
5. When ready to serve, use a slotted spoon to transfer the meatballs, vegetables and pineapple into bowls or a large serving dish. Combine the arrowroot flour with water and stir to dissolve, and then pour into the slow cooker
6. Stir for a minute or two to thicken the sauce, and then ladle over the meatballs. Garnish with sesame seeds or green onion