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Hawaiian Crockpot Chicken
By HENNY SHOR, Jerusalem Post, June 29, 2024
https://www.jpost.com/food-recipes/article-808008
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.)
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.
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