Wednesday, March 23, 2011

Pineapple Chicken

Serves: 3-4

3 chicken quarters, skin removed
3/4 c. green bell pepper, cut into 1" pieces
1 c. pineapple, canned
1/2 c. pineapple juice, from can
1/4 tsp. ginger

Place chicken pieces in bottom of crockpot. Sprinkle lightly with pepper. In a small bowl, combine remaining ingredients. Mix well. Pour mixture over chicken. Cover. Cook on low 6-8 hours.

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Tips: This was a light, tasty chicken that was full of flavor and low in fat. Any variety of canned pineapple (tidbits, chunks or slices) will work fine with this dish. We served this chicken with brown rice and the extra sauce from the crockpot is great on top of the rice. If you need more than just 3 chicken quarters to feed your family, simply use more pieces of chicken and increase the amount of pineapple. If you started with a 20 ounce can of pineapple, there should be some leftover if you use the measurements above. If you are looking for something similar to this that you can do on the grill, try Teriyaki Chicken with Pineapple.

Recipe adapted from Busy Woman's Slow Cooker Cookbook


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