Words & Brush Recipe Corner: Hawaiian Crockpot Chicken

 Hawaiian Crockpot Chicken

By HENNY SHOR, Jerusalem Post, June 29, 2024

https://www.jpost.com/food-recipes/article-808008

                             HAWAIIAN CROCKPOT chicken. (credit: HENNY SHOR)

Crockpot usage: Surprise, surprise! Using a Crockpot, which we often associate with winter meals, actually keeps the kitchen cooler than using the oven or stove. Slow-cooked dishes can be just as delightful in the summer, especially when paired with fresh, light sides and salads.

Yields 4 servings.

Ingredients

4 boneless, skinless chicken breasts

1 can of pineapple chunks with juice (400 ml./14 oz.)

3 Tbsp. honey  

1 Tbsp. soy sauce  

¼ cup apple cider vinegar

2 Tbsp. cornstarch 

2-3 cloves garlic, crushed 

1 frozen cube of crushed ginger (or 1 tsp. fresh grated) 

Garnish: green onions (scallions), sliced

Directions

Place the chicken breasts on the bottom of the Crockpot. Over a small bowl, drain out the juice from the can of pineapple chunks, set the can with pineapple chunks aside. Add the honey, soy sauce, vinegar, cornstarch, garlic, and ginger to the bowl and stir until well combined. Pour this over the chicken in the Crockpot, then add the pineapple chunks on top. Cover the Crockpot and cook on low for 3-4 hours. Serve over cooked rice, or sesame noodles (recipe follows) and garnish with chopped scallions.

Enjoy 

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