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Monday, November 28, 2011

Crockpot Hawaiian Chicken

crockpot hawaiian chickenThere is just something about pineapple rings that is nostalgic. I picture them laying on top of cottage cheese that is set on a lettuce leaf, with a maraschino cherry in the center of course. No matter how you 'slice' it, they look dated (or nostalgic if you are trying to be nice.) Nonetheless, pineapple slices work perfectly in this recipe. I adpated the recipe from Stephanie Cooks, adding soy sauce to make it more savory than sweet. This is an easy meal, just steam some broccoli on the side and you are set for dinner.  Add a maraschino cherry to the center of each pineapple ring and you are dining in the 1970s.
Crockpot Hawaiian Chicken

4 boneless, skinless chicken breasts
1 (20 ounce) can pineapple slices, juice reserved
2 tablespoons brown sugar
2 tablespoons soy sauce
Juice from one lemon
½ teaspoon ground ginger
2 tablespoons cornstarch

Place chicken in slow cooker sprayed with non-stick spray. Place pineapple slices over chicken. In a small bowl, combine pineapple juice, brown sugar, soy sauce, lemon juice, ginger and cornstarch and stir until combined. Pour over chicken. Cover and cook on low for 4 to 5 hours or high for 2 ½ to 3 hours. Serve over rice.
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1 comment:

Cara @ The Boys Made Me Do It said...

I made this for dinner last night and loved it! The glaze it creates is not to sticky or gummy and not over powering!

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