Friday, September 6, 2013

Tropical Chicken with Rice (Crockpot)

I combined a few different recipes that I saw online to make this dish and it turned out well; it was a nice sweet tasting dish and I always love a good crockpot recipe. The only thing that I would change (and have changed in the directions) for the next time that I make this recipe is to drain the juice from the pineapples but don't cook the pineapples in the crockpot (they pretty much just absorb the flavor from the crockpot and don't taste much like pineapple any more); instead I would recommend cooking or grilling them for a short amount of time right before serving or just serving them raw with the dish. It serves 4-5 people.

Tropical Chicken with Rice (Crockpot)

Ingredients:
  • 1 can of pineapple chunks (20 oz)
  • 1/2 cup of brown sugar
  • 3/4 cup of soy sauce
  • 4-5 boneless chicken breasts 
  • 1/2 cup of coconut milk
  • 4 green onions (chopped)
  • 2 cups of rice (I like wild or brown rice)
  • Peapods (optional)
Directions:
  1. Chop the green onions. You may choose to use all of the green onions in the crockpot or save some of them to top the dish with when serving. 
  2. Combine the pineapple juice from the pineapple chunks can, brown sugar, soy sauce, coconut milk, and green onions together in the crockpot. 
  3. Add the chicken breasts to the crockpot and make sure they are covered with the sauce. 
  4. Cook on low for 5-7 hours. 
  5. About 40-45 minutes before serving, begin cooking the rice according to the package directions. 
  6. If desired, cook or grill the pineapple and the peapods (if used) for about 5-10 minutes before serving. 
  7. Shred the chicken before serving by removing it from the crockpot and using a fork and knife, then return shredded chicken to the crockpot. 
  8. To serve, dish up rice, followed by the chicken/sauce mixture, and top with pineapple, peapods (if desired), and green onions (if saved). Enjoy!
The uncooked mixture in the crockpot

The cooked mixture in the crockpot

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