Cooking Time:4-5 hours on Low or 2 1/2-3 hours on High
Ingredients4 boneless, skinless chicken breasts
salt to taste
15 oz. can pineapple slices, juice reserved
1/3 c. packed brown sugar
2 T. lemon juice
1/4 tsp. ground ginger
1/4 c. cornstarch
- Place chicken in slow cooker sprayed with non-stick spray and sprinkle with a little salt.
- Place pineapple slices over chicken.
- In a small bowl, combine pineapple juice, brown sugar, lemon juice, ginger and cornstarch and stir until combined.
- Pour over chicken.
- Cover. Cook on Low for 4-5 hours or on High for 2 1/2 to 3 hours.
Serve over rice or as a sandwich.
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Soak your chicken breast in Tupperware overnight. Marinade, Pineapple juice and soy sauce. Cover and refrigerate overnight. I do not measure. Cover the breasts with juice and shake soy sauce all over the juice. The next daygrill the chicken breasts and throw away marinade. Place pineapple slices on top of chicken and serve with wild rice and vegetable of your choice! Recipe from STEAK and ALE restaurant. YUMMMMMMMM
I made this tonight and it was great. A nice healthier option that calling the local Chinese Food place. I used chicken tenders and they were a bit dry. I bet if i used chicken breasts it would have been fine. I was very happy with this recipe. Also, was thinking next time I make it, I may pan cook the chicken first to get it a little crispy. Thanks for this one its a keeper.
Thanks Julie for posting back on this recipe. Also when you brown the chicken I think it adds more flavor to any recipe. 🙂