Asian pineapple chicken
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|6||skinless boneless chicken breast halves, about 1 3/4 pounds|
|1 can(s)||pineapple slices, juice pack, 20 ounces|
|1 can(s)||sliced water chestnuts, drained, 8 ounces|
|1||red sweet pepper, cut into 1 inch chunks|
|2/3 c||chicken broth|
|1 tsp||grated fresh ginger|
|1||clove garlic, minced|
|1/4 c||soy sauce|
|1 Tbsp||rice vinegar|
|1/8 tsp||crushed red pepper|
|2||pouches cooked long grain rice, 8.8 ounces each|
|1/2 c||thinly bias sliced green onions, or green onions|
|1/2 c||chow mein noodles|
Put chicken pieces in a 3 1/2 -- 4 quart slow cooker. Drain pineapple, reserving juice. Quarter pineapple slices. Place pineapple slices, water chestnuts, and sweet pepper on top of chicken in cooker
In a small bowl, stir together the reserved pineapple juice, the chicken broth, ginger, and garlic. Pour over chicken mixture in cooker.
Cover and cook on low heat setting for four -- five hours. Using a slotted spoon, remove chicken from cooker; keep warm
Turn cooker to high heat setting. In a small bowl, stir together the soy sauce, cornstarch, Rice vinegar, and crushed red pepper. Stir soy sauce mixture into cooking liquid and slow cooker. Cover and cook about 10 minutes or until sauce is thickened and glossy.
Meanwhile prepare rice according to package directions. When sauce is thickened, return chicken to slow cooker. Add the prepared Rice and the green onions. Stir to combine. Top individual servings with chow mein noodles.