Sweet-and-Sour Pineapple Chicken
By: Natalie Haughton “Slow & Easy” Fast-fix recipes for your electric slow cooker cookbook
Rosanna gives: 3 out of 5 stars
Rosanna’s note: Easy and quick to prepare…Great for someone just starting to explore the kitchen!!!
1 can (20oz) pineapple chunks in juice
1/3 cup ketchup
¼ cup red wine vinegar
3 Tablespoons brown sugar
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 large bell peppers, 1 green and 1 orange or yellow, seeded and cut into 1 inch cubes
1 pound boneless skinless chicken breasts, cut into thin strips
1 large yellow onion, cut into thin wedges
1 cup converted long-grain white rice (such as Uncle Ben’s)
1 large tomato, cut into thin wedges
Drain the juice from the pineapple into a bowl. Add to it the ketchup, vinegar, brown sugar, salt, pepper and ¾ cup water. Mix sauce well. Set aside.
In a 4 to 5 quart electric slow cooker (crock pot!), combine the pineapple chunks, bell peppers, chicken strips, onion wedges, rice and tomatoes. Pour the sauce over all and toss well to distribute the ingredients evenly.
Cover and cook on low heat setting for about 4 hours, stirring once about halfway through if possible, until the chicken and rice are tender. Do not overcook, or the rice will become too soft!
Rosanna’s end note: Excellent flavor, but it does dry out. Great as a side dish with something moist!
