Pineapple Curry Chicken

I got this recipe idea from a Taste of Home magazine.  I adapted a little and it was voted a "do again" so I'm blogging my version of it.

Pineapple Curry Chicken
1 large can of pineapple chunks, undrained
6 bone-in chicken breast halves, skin removed
1 can garbanzo beans, rinsed and drained (I added them this time but I don't think I will next time)
1 large onion, chopped
1 cup sliced carrots
1 medium sweet red pepper, chopped
1 can coconut milk
4 Tbsp cornstarch
4 Tbsp sugar
2 Tbsp curry powder
4 garlic cloves, minced
2 tsp minced fresh ginger root
1 tsp salt
1 tsp pepper
1 tsp lime juice

Drain pineapple, reserving the juice. Place the chicken, beans, vegetables and pineapple in a 6 quart slow cooker.  In a small bowl, combine coconut milk and cornstarch until smooth. Stir in the sugar, curry powder, garlic, ginger, salt, pepper, lemon juice and pineapple juice; pour over chicken.

Cover and cook on low for 6 to 8 hours or until chicken is tender.  Serve with rice.