Tuesday, December 21, 2010

Tangy Pineapple Chicken Recipe

This recipe is easy, fast and delicious

Prep time: 30 minutes

Cook in Slow cooker on low for 5 to 6 hours.

2 pounds of chicken thigh meat, boneless, skinless and cut into 1 to 2 inch wide strips
20 –ounce can of pineapple (tidbits) or about ½ of a whole fresh pineapple cut into tidbits.
20-ounce can of pineapple rings or use the other ½ of your fresh pineapple cut into rings
2 tbsp of butter
¼ cup of brown sugar
1 large sweet Red Pepper chopped, about 1 cup
BBQ Sauce …use your favorite about 1 cup
½ cup of Italian salad dressing …use your favorite
2 teaspoons of dried oregano crushed

In a large skillet cook chicken in hot oil over medium heat until brown. Drain off fat and pour into your slow cooker. Add pineapple tidbits and sweet red pepper.

In a small bowl combine BBQ sauce, salad dressing and oregano stir all together and pour over chicken.
Cover and cook on low heat setting for 5 to 6 hours or high for 2 to 3 hours.

Cook your favorite rice, jasmine rice is a favorite of mine for this dish.
Once your dish has cooked, heat up a large fry pan with 2 tbsp of butter and your ¼ cup of brown sugar mix up and dissolved them together once they are warm add your pineapple rings and fry them up on both side so they are caramelized, add one or two rings to each serving. This last step is optional of course but will really set this dish apart from any other tangy chicken recipes you’ve ever made and is delightfully sweet and tangy. Enjoy!
Post a Comment