Lee's going gluten free

In an effort to naturally relieve my body of any complications due to my lovely autoimmune disorder, I am going to experimentally go gluten free for an undetermined amount of time. When I'll start, I don't know. I have a feeling this won't last long, or last at all, but I figure it's worth a try.

So I have printed off my first gluten free recipe. If anyone else wants to try this, let me know how you liked it:

Gluten Free Tropical Chicken Recipe
cook time: 4 1/4 hours
prep time: 10 minutes
Serves 4

-1 tsp. olive oil
-4 chicken breasts
-salt and pepper
-1 bermuda onion, chopped
-5 garlic cloves, chopped
-2 zucchini, cut
-1 large red pepper, cored, cut into chunks
-1 (15 oz) can pineapple chunks in juice
-2 cups chicken broth
-1 tsp cumin
-1-2 tsp curry
-1-2 tsp paprika
-1 tsp crushed red pepper flakes
-2 tsp brown sugar
-1 (14 oz) can coconut milk
-1/2 cup sliced black olives
-1 large lime, juice of

1. Drizzle a touch of olive oil in the bottom of the slow cooker.
2. Rinse chicken breasts in cold water and pat dry. Place in the bottom of the slow cooker. Season with sea salt and ground pepper. Add the onion, garlic, red pepper, and pineapple chunks with juice.
3. Add the broth, spices and brown sugar or agave.
4. Cover and cook on low or high-your choice-according to your slow cooker's instructions for cooking chicken and vegetables
5. A half hour before serving, add the coconut milk, sliced olives, and lime juice, stir.
6. Cover and heat through for 20-30 minutes.
7. Serve-with all the broth-over hot cooked brown rice