Chicken is an inexpensive choice for dinner and one that is healthier than its counter entrée choices such as beef. Chicken contains fewer calories and is enjoyed by just about everyone in the family. Giving chicken breasts a little facelift from the usual broiled, baked or boiled cooking methods will give chicken a new taste, look and texture to enjoy. The fruity accompaniment adds flavor, a serving of healthy fruit to your diet while the lemon packs a ever so light tang to the dish. Crock pot cooking is so easy; just set it up and forget it until the timer goes off. By then you’ll have all the little things you need to do done for the day and have time to make side dishes to join your sweet and tangy pineapple chicken dinner.
- 3 pounds of chicken breasts
- 2 tablespoons of canola oil
- 1 (8 ounce) can of unsweetened crushed pineapple, do not drain
- 1 cup of brown sugar, packed
- ½ cup of honey
- ¼ cup of lemon juice
- ¼ cup of melted butter
- 2 tablespoons of mustard
- 2 teaspoons of soy sauce
- Place the chicken breasts in the crock pot first and cover with the remaining ingredients.
- Cover the crock pot and cook the chicken entrée on low for 3-4 hours or until chicken is cooked through.
- Remove chicken from crock pot when cooked and place it on a serving platter.
- Use a colander to strain the liquid from the crock pot reserving the cooked and crushed pineapple.
- Spread the pineapple over the chicken and serve while hot.
- To create a chicken pineapple gravy reserve 1 cup of the liquid and place it in a sauce pan. Heat on a medium heat and stir in 2 tablespoons of corn starch and bring the liquid to a boil. Stir constantly until the fruity gravy thickens and pour into a tureen for anyone who wants a little extra juice on their chicken dinner.
© 2014 Beverly Mucha / All Rights Reserved
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