Tis the season for slow cooking and mine practically has a permanent place on my kitchen counter. I am utilizing items from my freezer and pantry in my annual “clean out the excess in winter” activity. This recipe is exceptional and not overly salted like some recipes I have seen. The addition of pineapple and a brown sugar slurry balances everything and makes a nice fulfilling dinner without having to wait all day … it can be started after lunch and still have dinner ready. And here’s a bonus: Any leftovers can be transformed beautifully into a delicious chicken salad with the pineapple giving it a bit of sunshine.
Brown Sugar Pineapple Chicken (From The Southern Slow Cooker Bible)
Yield: 4-6 servings
4 skinless bone-in chicken breasts or 6 chicken thighs
1 (15.5-ounce) can pineapple slices or pineapple chunks, undrained
1/3 cup firmly packed brown sugar
1/4 cup cornstarch
2 tablespoons lemon juice
1/2 teaspoon onion salt
1/4 teaspoon white pepper
Place the chicken in a lightly greased slow cooker. Drain the pineapple, placing the juice in a mixing bowl. Place the pineapple slices or chunks on top of the chicken. Whisk the sugar, cornstarch, lemon juice, salt, and pepper into the pineapple juice. Pour over the pineapple topped chicken. Cover and cook on low for 5 hours or until the chicken is done. Serve warm.
Haute Flavor 