Welcome to those visiting from Pinterest! For some reason this post in particular has been circulating quite a bit! As I mention below in the comments, the actual recipe that goes with this photo is linked there. This recipe that I tried was the one listed in pin description. Either one is delicious! Please feel free to browse my new website/blog over on 365ishpins.com for daily Pinterest reviews!
I'm always on the lookout for new crock pot recipes that will be good for Sunday lunches. I saw this picture on Pinterest with a list of ingredients in the description. There were no details, and I followed several links without finding an actual source. So I'll use the original picture, but put the recipe here. I should have taken my own picture, but we are always ravenous after church on Sundays. Who has time to take pretty pictures first? (To be honest, I'm pretty sure this picture was NOT from this recipe. I mean, you don't get cooking marks and glaze like that from the crock pot)
I'm always on the lookout for new crock pot recipes that will be good for Sunday lunches. I saw this picture on Pinterest with a list of ingredients in the description. There were no details, and I followed several links without finding an actual source. So I'll use the original picture, but put the recipe here. I should have taken my own picture, but we are always ravenous after church on Sundays. Who has time to take pretty pictures first? (To be honest, I'm pretty sure this picture was NOT from this recipe. I mean, you don't get cooking marks and glaze like that from the crock pot)
Crock Pot Hawaiian Chicken
1 can pineapple rings or chunks, with juice
1/2 cup brown sugar
1/3 cup soy sauce
2 pounds chicken breast tenderloins or boneless skinless thighs
Pour pineapple into crock pot. Mix brown sugar and soy sauce in a small bowl. Place chicken in crock pot over pineapple and pour sauce mix over chicken. Cook on low for 3-4 hours. For shorter cooking time and better absorption of the cooking juices, try cutting the chicken into 1-2 inc cubes before cooking. This should reduce cook time about 2 hours, depending on your crock pot.
Tastes great served with white rice, especially with the yummy cooking juices! If you'd like to serve the sauce cooking juices as a glaze over the chicken, add a couple tablespoons of cornstarch to the juice after removing the chicken. Cook for about 20 minutes to let thicken.
I made one similar last week and we loved it!!
ReplyDeleteI think this may be the original source: http://undressedskeleton.tumblr.com/post/17348692723
ReplyDeleteThank you so much! I knew it couldn't be originally a crock pot recipe with those char marks! :) I'll have to try the original one that goes with the photo as well! It's amazing what gets stuck together on Pinterest! :)
DeleteHow big of a can? ?
ReplyDeleteOne of the original versions of this that I adapted called for 1 cup pineapple juice. I like pineapple chunks, so I used the large can (I think it's 15 ounces?) of Dole pineapple chunks. If you just wanted to go with plain juice, you could do that as well. I just made this again last Sunday, but I don't remember the exact ounces.
ReplyDeleteYummy sounds so good. Totally adding this to recipes I need to make...
ReplyDeleteIt is so tasty and so easy, too! I love things with few ingredients. :)
DeleteDo you put the chicken in the crockpot without cooking it first??
ReplyDeleteNope! That's the wonder of crock pot cooking :)
DeleteDo you put the pineapple juice only in the crockpot or do you also add the chunks in with the juice??
ReplyDeleteI love pineapple so I put the whole can in, chunks and all.
ReplyDeleteMade this tonight and it was a mess. All the ingredients sounded so good together but it was anything but that. The flavor didn't get into the chicken and after 4 hours I ended up with a white looking piece of chicken with a whole crock pot full of marinade. I think next time I would try the original recipe and not make it in a crock pot.
ReplyDeleteI'm sorry to hear it didn't turn out for you! I've made this several times now, and I've had the best success with cutting the chicken into 1 inch cubes first and then cooking for only 2 hours or so. The flavors seem to get into the meat better that way. I also prefer dark meat, so I go with thighs more often than not. If you end up with more cooking juice than you'd like, try adding a couple tablespoons of cornstarch after removing the chicken and let it cook a little longer and thicken up. It makes a delicious glaze to put over the chicken when serving. I'll adjust my recipe to reflect this :)
DeleteHow many people will the recipe serve as listed above?
ReplyDeleteI guess it depends on how much chicken each person wants and whether you serve it with rice. My family has 5 and we have enough with leftovers, but my kids are still young. A serving of chicken is supposed to be 1/4 pound, so this should serve 8. Realistically, I'd say serves 6-8.
ReplyDeleteI followed the recipe and it looks nothing like the photo. I ended up with a runny, awful mess. I just drained a lot of the liquid and added some cornstarch. I think it's too late...we have to order a pizza.
ReplyDeleteI mention that in the post- the photo was the one from Pinterest. I just tried the recipe that was listed in the description since there was no link. I'm pretty sure someone just grabbed a photo off tumblr or somewhere and posted their own recipe. However, I do like the crock pot recipe- it just looks nothing like the photo, I agree. I need to update with an "actually looks like" picture. One of the commenters here posted a link to what they thought was the recipe that goes with the photo. Those are definitely grill marks-you don't get that with a crock pot! I'm sorry that you didn't like the way it turned out, though. :(
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