Thursday, February 24, 2011

Pineapple Chicken

Recipe From:

2 Cups unsweetened pineapple juice
1 Cup vinegar
3/4 Cup water
1 Cup sugar
1/2 Cup brown sugar
3 Tablespoons soy sauce
1 teaspoon chicken bouillon granules
1/2 teaspoon ground ginger
1/4 Cup ketchup
1/3 Cup cornstarch
4 Chicken breasts
1 can (8oz.) pineapple chunks, drained
1 Medium green pepper, cut into chunks - optional

To Prepare For Freezing:
In a gallon size freezer bag combine the first 9 ingredients, then add chicken. Seal and freeze. Set aside pineapple in pantry so you'll have it when you make this meal. Slice and freeze pepper in a separate bag.

To Prepare After Freezing:
Thaw ingredients enough to place in crock pot. Cook on low for 5 hours. 30 minutes before it is finished turn to high & whisk in cornstarch, once completely dissolved add your pineapple & pepper, cook an additional 30 minutes - make sure you continue to watch it & stir it in these last 30 minutes - it's ready once your sauce has thickened. Once it was done I took out the chicken and cut it into chunks & then served it over cooked rice & with pot stickers!

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