{"id":519,"date":"2014-11-11T06:57:31","date_gmt":"2014-11-11T13:57:31","guid":{"rendered":"http:\/\/b2.rayharwood.com\/?p=519"},"modified":"2014-11-11T07:36:52","modified_gmt":"2014-11-11T14:36:52","slug":"recipe-crock-pot-pineapple-chicken","status":"publish","type":"post","link":"https:\/\/blog.rayharwood.com\/?p=519","title":{"rendered":"Recipe: Crock Pot Pineapple Chicken"},"content":{"rendered":"

I saw a chicken crock pot recipe posted on Facebook this morning, and while it sounded yummy, after reading some of the comments it was apparent the recipe “lacked something”. So I fixed it, in both senses of the term. <\/p>\n

I had bought 3.5 pounds of boneless, skinless chicken breasts on sale (five large breasts in a package) at my local Safeway store yesterday, not knowing I’d need them for this morning’s recipe makeover. I removed what little fat and gristle there was, and cut them into cubes, no larger than 1.5 inches… some smaller. Dropped it all in a large bowl to coat it.<\/p>\n

In a small bowl, I made a coating of 2 Tbsp corn starch, 1 Tbsp garlic powder, and 1\/2 tsp ginger, and stirred in 1\/4 cup water. I poured this mixture into the chicken cubes, and mixed well by hand.<\/p>\n

I pan-seared the coated chicken in a large skillet. Not brown, just white on all edges. My technique: turn the eye to High, get it up to temperature a bit, drizzle in a couple tablespoons of olive oil (I actually used Avocado oil), and dump in the chicken; stir, stir, stir, separating the chicken cubes and getting the sides uniform; when about 3\/4 done, turn off the heat and use the remaining heat to finish. Put the pan-seared chicken into a crock pot.<\/p>\n

In a medium bowl, put a 20 ounce can of pineapple chunks with water<\/strong>, 2\/3 cup brown sugar, and 1\/2 soy sauce. Mix well with a spoon, then pour the mixture evenly over the chicken cubes in the crock pot. Don’t mix.<\/em><\/p>\n

Cook on low for 4-6 hours. Serve over rice, with a side of steamed veggies.<\/p>\n

Click on pictures for larger view.<\/p>\n

\"Cubed<\/a>
Cubed chicken breast<\/figcaption><\/figure>\n
\"Corn<\/a>
Corn starch, garlic power, ginger, and water<\/figcaption><\/figure>\n
\"Pineapple<\/a>
Pineapple chunks with juice, brown sugar, and soy sauce, before mixing<\/figcaption><\/figure>\n
\"In<\/a>
In the crockpot, 6:30am<\/figcaption><\/figure>\n

Shopping List<\/h1>\n
    \n
  • 2-4 pounds boneless, skinless chicken breast<\/li>\n
  • 20 ounce can of pineapple chunks, with water\/juice<\/li>\n<\/ul>\n

    On Hand (Or add to Shopping List)<\/h1>\n
      \n
    • Corn starch<\/li>\n
    • Garlic Powder<\/li>\n
    • Ginger<\/li>\n
    • Brown sugar (dark or light)<\/li>\n
    • Soy sauce<\/li>\n<\/ul>\n

      Short Directions<\/h1>\n
        \n
      1. Cube chicken, put in a large bowl.<\/li>\n
      2. In a small bowl, mix 2 Tbsp corn starch, 1 Tbsp garlic powder, 1\/2 tsp ginger, and 1\/4 cup water .\u00a0 Add to chicken cubes.\u00a0 Toss to coat.<\/li>\n
      3. Pan-sear coated chicken cubes in a large skillet til white all around. Not brown, don’t “cook” – lightly pan-sear.<\/li>\n
      4. Put pan-seared chicken in crock pot.<\/li>\n
      5. In a small bowl, mix 20 ounce can of pineapple chunks with water\/juice, 2\/3 cup brown sugar, 1\/2 cup soy sauce. Pour mixture over chicken in crock pot; don’t mix.<\/li>\n
      6. Cook on low 4-6 hours.<\/li>\n
      7. Serve with rice and steamed veggies.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

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