For the slow cooker:

• 1 green pepper, cut into bite-sized chunks
• 1 red pepper, cut into bite-sized chunks
• 1 red onion, cut into bite-sized chunks
• 1 large carrot, peeled and cut into 1/4 inch chunks
• 1 20 ounce can pineapple chunks, drained (save the juice)
• 1–1.5 pounds boneless, skinless chicken breast, fresh or thawed (2 or 3 medium to large breasts depending on how much chicken you want in each meal)

For the slow cooker sauce:

• 1/2 cup soy sauce
• 3/4 cup pineapple juice (approximate, use only the juice from the can)
• 2 tablespoons toasted sesame oil
• 1 1/2 teaspoons ground ginger
• 1 teaspoon red pepper flakes
• 2 tablespoons honey
• sriracha, if desired

For the rice cooker:

• 1 14.5 ounce can of chicken broth
• 1 cup dry quinoa, rinsed if you desire
• coconut oil to reduce sticking