1 (2 lb.) pkg. chicken tenderloins (I used the frozen kind)
1 (16 oz.) bottle Caribbean Jerk Marinade (KC Masterpiece)
1 (15 oz.) can diced tomatoes with liquid (do not drain)
1 (5 oz.) can diced or chopped green chiles, drained
1 (16 oz.) pkg. frozen peppers and onions mix, thawed & drained (Birds Eye)
1/4 (20 oz.) can pineapple chunks, drained

Brown chicken in skillet until slightly browned; set aside to cool.

Pour rest of ingredients into Crock-Pot and stir well.

Cut cooled chicken into bite-sized chunks, add to mixture in Crock-Pot and stir well.

Cook in Crock-Pot on HIGH for 1 hour, then turn to LOW setting and cook for another hour.

Turn Crock-Pot off and serve immediately or refrigerate.

I served this over steamed plain white rice.

Submitted by: Kat C.