What's for Dinner Tonight?: Crockpot Pineapple Chicken

For those of you expecting to see a totally yummy review of Honey Lime Tilapia with all my lovely sides, I apologize. Life got away from me today and I didn't get a chance to marinade the tilapia, so I went with plan b and threw some pineapple chicken in the crock pot.

This was a really easy recipe to make, it went together in about 10 minutes, probably less.

It was good, but next time I'm going to make some additions to it.

Next time I make this I plan to marinade the chicken in soy sauce, pineapple juice, garlic and ginger for at least four hours, probably overnight. I'm also going to add some additional vegetables to the meal, some red pepper, water chestnuts, and scallions. It didn't call for any spices and it definitely could have used some sprucing up. I haven't quite figured out what I'd add to it. I'm also going to find a way to thicken the sauce at the end so it's not so runny.

It's a good starting point recipe, but just needs a little love and nurturing to bring it along.

I served this with white rice and Spicy Garlic Edamame (recipe to follow), frozen pot stickers and egg rolls for appetizers.

Crockpot Pineapple Chicken from Moms With Crockpots:

Ingredients:

• 3-4 Chicken Breasts (about 2 lbs)

• 1 can of Pineapple in juice (tidbits, chunks, rings)

• 1 medium onion

• 2 tbsp soy sauce

• 1/2 cup chicken broth

Directions:

1. Chop onion and place in crock pot.

2. Place chicken breast on top of onion.

3. Dump the can of pineapple (juice and all) over the chicken.

4. Dump the soy sauce and the chicken broth on top of everything.

5. Cover and cook on HIGH in the crockpot for 4-5 hours or on low for 6-8 hours.

6. Serve over rice and with a steamed veggie.

Notes:

I used two cans of pineapple, but drained the juice from the second can.

#chinese #maindish #slowcooker