Pineapple Spicy Chicken

Sunday's dinner... Eric enjoyed this more than me.  The flavor combo was a bit odd to me but then again I hardly step outside of my comfort zone!

2 cans 8oz each unsweetened pineapple chunks, undrained
1 lb boneless, skinless chicken breast, cooked and shredded
1 15oz can garbanzo beans or chickpeas, rinsed and drained
1-2 tbsp EVOO
1 small onion, chopped
3 large carrots, chopped
1 medium sweet red pepper, cut into strips
2 cloves of garlic, minced
3/4 c coconut milk
2 tbsp corn starch
2 tbsp sugar
1/2 tsp cayenne pepper
1/2 tsp red pepper flakes
2 tsp ground ginger
1 tsp pepper
1 tsp salt
1 tbsp lime juice
10 basil leaves, cut into ribbons
Hot cooked rice

Place chicken, pineapple chunks, and beans in slow cooker and turn to low heat.  In a large skillet, heat EVOO over medium high heat and begin to cook onion, carrots, and pepper.  Cook 5 minutes.  Add garlic, cook additional 1 minute.  Drain excess oil and add to slow cooker.  In a small bowl, combine coconut milk and corn starch.  Stir till smooth.  Add sugar, cayenne pepper, red pepper flakes, ginger, pepper, salt, and lime juice.  Stir coconut milk mixture into slow cooker.  Cook on low for 5-6 hours.  Add basil leaves about 1/2 hour before serving.  Serve over rice.