Thursday, January 14, 2010

Crockpot Pineapple Chicken

I had some leftover rice from the previous post, so I decided to make a chicken dish to go along with it. This sounded intriguing, and tasted ok, but didn't come out quite as I wanted. If you follow the suggestions below the recipe, I think this could be really tasty.

Chicken, enough for 4
20 oz can pineapple chunks, drained
1/4 c soy sauce
1 teaspoon red pepper flakes

Combine everything in the crockpot and cook on low for 4-6 hours or on high for 2-3. Serve with rice or over a bed of spinach.

  • I used frozen chicken thighs. I only had 3 so that's all I used. I think this was what caused all of my problems with this recipe. There wasn't enough chicken so the soy sauce was waaaay too overpowering. I would use 6 or 7 thighs next time for this amount of soy sauce. Also, I think it would be fun using 1/8c soy sauce and 1/8c of the pineapple juice.
  • All I had was pineapple slices, so I just diced those up and it worked just as well.
  • I had ground red pepper but not the flakes. Since it was ground, the flavor was really able to get into the chicken and made it really spicy (too spicy for Michaela to enjoy). I would not reccomend using the ground unless you really want a kick.

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