Tuesday, May 13, 2014

Thank you Tania Vargas!!

Hawaiian chicken 
4 boneless, skinless chicken breasts

1 (20 oz) can pineapple slices, drained and juice reserved
1 green bell pepper, seeded and chopped
3 tbsp soy sauce
2 tbsp brown sugar
Juice of one lemon
1/2 tsp ground ginger
2 tbsp corn starch
1/2 tsp salt
1/2 tsp pepper

Place chicken in the bottom of a crock pot that has been sprayed with non-stick spray. Place pineapple rings and chopped bell pepper on top of the chicken.
In a small bowl whisk together, pineapple juice, soy sauce, brown sugar, lemon juice, ginger, corn starch, and salt and pepper until brown sugar and corn starch is dissolved.
Pour the pineapple juice mixture over the top of the chicken. Cover and cook on high for 2 1/2 to 3 hours or on low for 4-6 hours.
Serve chicken breasts over rice or shred the chicken, place back in the crock pot and serve on rolls.


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