If you’re tired of eating chicken in the same old way, either fried, grilled or baked, then you may want to try this easy, delicious Hawaiian chicken recipe. It’s light, simple to make and cooks in the crockpot while you’re busy doing something else. Now that spring is back, I like to work in my yard that winter all but destroyed. So, if you’re like me, cooking a crockpot dinner is a great way to free up your time to be outdoors.
Then, when you come back inside after hours of raking leaves, mowing grass or weeding the garden, it’s wonderful to have most of your supper already prepared. If you make this dish, all that’s left to do is make the rice and whip up a salad to accompany it, and supper’s ready in a jiff!
Be sure to not overcook the dish, as the chicken can dry out, despite being cooked in the sweet and sour juices.
HAWAIIAN CROCKPOT CHICKEN
4 boneless, skinless chicken breasts
Salt and pepper to taste
1 (15-ounce) can of pineapple slices (juice reserved)
1/3 cup brown sugar
2 tablespoons lemon juice
1/4 teaspoon ginger
1/4 cup cornstarch
Spray inside of crockpot with Pam and place chicken inside. Sprinkle with salt and pepper. Place pineapple slices over chicken.
In a small bowl, combine pineapple juice, brown sugar, lemon juice, ginger and cornstarch and stir until combined. Pour over chicken. Cover and cook on low for 4-5 hours or high for 2-1/2 to 3 hours.
Serve over rice.
Note: When I make the rice, I like to add the juice from half a lime and about 1 tablespoon of chopped, fresh cilantro to give it a little more flavor. The sweet-sour flavor of brown sugar and pineapple-lemon juice blends well with the rice.
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