Slow Cooker Hawaiian Chicken
SLOW COOKER HAWAIIAN CHICKEN
Not exactly an authentic recipe, but sure delicious! With BBQ sauce, pineapple and bacon, it can't be bad!
RECIPE:
INGREDIENTS:
1.5 lbs. boneless skinless chicken breasts
5 slices bacon, sliced and cooked
1 green bell pepper, diced
1 cup barbecue sauce (I use Sweet Baby Rays)
2 tsp. soy sauce
2 tsp. Worcestershire sauce
1/4 tsp. garlic powder
1/4 tsp. pepper
20 oz. can crushed pineapple, drained very well
SLOW COOKER SIZE:
5-quart or larger
INSTRUCTIONS:
Add the chicken breasts to the slow cooker. Add remaining ingredients and stir the toppings on top of the chicken to combine.
Cover and cook on low for 6 hours without opening the lid during the cooking time.
If desired shred the chicken. Serve over white or brown rice, or hamburger buns. Enjoy!
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Super Simple Sticky Pineapple Chicken | Ready in 30 Mins!
Juicy pieces of chicken, fried up with peppers, onions and pineapple chunks in a simple, sweet and savoury stir-fry sauce.
This is my go-to recipe when I've got a hankering for a sweet and sour style dinner, but I haven't got the time to coat and fry up chicken pieces.
Everything gets added to the wok in stages so it's easy to prep as you go, without getting in a fluster.
Free printable recipe is available on our site:
Ingredients:
3 chicken breasts (approx 525g/1.1lbs altogether) chopped into bitesize chunks
2 tbsp cornflour (cornstarch in USA)
pinch of salt and pepper
3 tbsp oil
435 g (15oz) can of chopped pineapple in juice
2 tbsp soft brown sugar
3 tbsp dark soy sauce
1 tbsp tomato puree (paste in USA)
1 onion peeled and chopped into wedges
1 red bell pepper chopped into chunks
2 cloves garlic peeled and minced
1 tsp minced ginger
To Serve:
Coriander (cilantro)
Boiled Rice
Sriracha (add some to give the dish a little kick of heat)
Instructions
1. Place the chicken breast chunks in a bowl and sprinkle on the cornflour and salt & pepper. Mix with your hands to cover the chicken in the cornflour.
2. Heat the oil in a wok or large frying pan over a high heat.
3. When the oil is hot, add in the chicken. Cook on a high heat, moving the chicken around occasionally with a spatula, until the chicken is golden on all sides (about 5-6 minutes).
4. While the chicken is cooking, make the stir fry sauce by combining the pineapple juice from the tin of pineapple with the brown sugar, soy sauce and the tomato puree in a bowl. Mix together and put to one side.
5. Add in the onions and peppers to the wok, and fry with the chicken for 2 minutes.
6. Add the pineapple chunks, from the tinned pineapple, into the wok and cook for a further two minutes.
7. Stir in the garlic and ginger and cook for a further minute.
8. Add the stir fry sauce you made earlier to the wok.
9. Continue cooking on high, allowing the sauce to bubble and reduce down, whilst stirring occasionally. It should take about 5-6 minutes on a medium-high heat to reduce down and start making the chicken look darker and caramelized.
10. Once cooked, turn off the heat and serve over boiled rice. Sprinkle with coriander and serve.
Coriander (cilantro),Boiled Rice,Sriracha
Notes
Can I make it ahead?
This recipe tastes best when cooked and eaten right away. However, you can make it if it will help speed up dinner time.
Make ahead, then cool and refrigerate in a sealed container (for up to a day).Reheat by heating a tablespoon of oil in a wok, over a medium heat, then adding the pineapple chicken to the wok. Move it around the pan often, using a spatula, until piping hot throughout. It will take about 10 minutes to heat through.You may need to add a splash of water to loosen it up a little when reheating.
Can I freeze it?
I don't recommend freezing this recipe as the peppers and onions are likely to go a little soggy.
Ingredient swaps
Swap the chicken for chopped pork tenderloin pieces, or go vegetarian and swap for quorn pieces.
Add in extra vegetables - mange tout (snow peas), roughly chopped spring onion, mushrooms, asparagus and tenderstem broccoli pieces all work well and have a similar cooking time to the peppers.
Add 1 tsp chilli flakes or 1-2 chopped fresh chillies or 1-2 tsp sriracha for a spicy kick.
Add ready-cooked egg noodles at the end and cook for a further 2 minutes (until piping hot) for a pineapple chicken noodle stir fry. Saves having to cook rice to go with it!
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Hawaiian Grilled Teriyaki Chicken
This Hawaiian Grilled Teriyaki Chicken is the real deal. The sweet and savory Hawaiian teriyaki sauce is THE best and SO easy to make.
Recipe:
Sweet n Sticky Slow Cooker Hawaiian Chicken
This video goes through the steps to making an amazing slow cooker Hawaiian chicken. It’s perfect on its own but also goes great with some rice or greens.
Recipe:
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The combination of ingredients in this recipe leaves you with a sweet flavour packed meal. It has plenty of vegetables in it with the opportunity to add more. However, if you want you can simply leave out the vegetables so you’re left with just chicken, pineapple and the sauce
As I mention above, you can enjoy this Hawaiian chicken with some rice or just by itself. Other accompaniments that you can enjoy with this include cauliflower rice, pasta, potato mash, zucchini noodles and so much more.
If you need a list of ingredients so you can go do shopping or simply so it’s easier to see what ingredients to use then you can find one right below.
• 2 Tbsp. honey
• 2 Tbsp. soy sauce
• 2 Tbsp. ketchup
• 1 tsp. garlic, crushed
• 1 tsp. ginger, crushed
• 1 (500g/17Oz) can pineapple chunks (not drained)
• 1 onion, cut into chunks
• 1 red bell pepper, cut into chunks
• 1/4 cup brown sugar
• 1 kg chicken thigh skin on
To Thicken
• 1 Tbsp. corn starch
• 1 Tbsp. water
You might find there is a bit of oil on top of the liquid at the end of cooking. If this is the case simply skim it off the top using a ladle or deep spoon. Do this before you add the cornstarch as this will likely mix it into the sauce.
There are several ingredients that you’re able to swap around in this recipe. For example, the ketchup can be exchanged with tomato paste or similar. The chicken thigh can be replaced with chicken breast or something similar.
That’s all there is to this slow cooker Hawaiian chicken, I hope that you enjoy this dish and that it cooks out to be as great as it did for me. If you have some feedback, tips or something else then please don’t hesitate to leave a comment below or over at slowcookingperfected.com
Recipe for baked chicken breast with pineapple.
A wonderful recipe for chicken breast with pineapple. Baked chicken breast with pineapple. Your family will definitely like this recipe. Delicious and tender chicken breast for a holiday.
Cooking recipe and ingredients from the channel FAST COOKING:
► Chicken breast
► To beat back
► Salt
► Pepper
► Add pineapple rings
► Pineapple rings
► 1 Egg
► Sour cream
► Hard cheese
Bake for 40 minutes at 180 ° C
Bon appetit ❤️
Subcribe: FAST COOKING
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Baked Hawaiian Chicken | Tasty Recipe
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