A disclaimer: I am not a professional chef or cookbook author. That being said my style of cooking is more about method and ingredients than exact measurements. Unless I am baking I never use a measuring cup. If you don't like a certain item, substitute it. If you don't have an ingredient on hand, swamp it out for something else. It's all about versatility and flexibility.
Hawaiian Chicken - Slow Cooker Style
- 2-4lbs of skinless chicken cut into 1 inch pieces (I have used everything from bone in thighs to boneless breast - they all work so just use what you have on hand)
- 1 bottle of store bought Hawaiian marinade
- 1 large can of pineapple chunks
- 1 bag of frozen tri-color bell pepper strips
- 1/4 sliced almonds
- mandarin oranges
Put chicken pieces in the bottom of slow cooker. You can even add still partially frozen just adjust cooking time accordingly. Stir in half the bottle of marinade and evenly coat chicken. Add 1/3 of the can of pineapple chunks. If you don't have chunks you can use pineapple rings or crushed pineapple as a substitute. Remember, don't get too hung up on specific ingredients. Almost everything can be substituted. Turn slow cooker to low for 4-6 hours depending on the type of chicken used and if it was fully thawed. When the chicken is fully cooked add the remaining pineapple and frozen bell pepper strips.
Make sure to reserve the pineapple juice. Check the consistency and quantity of sauce. Depending on how much sauce your family likes add additional marinade and pineapple juice. This is not a thick sauce, it is definitely more a juice consistency. If you like thicker sauces you can add a thickener like tapioca or flour earlier in the cooking process. Cook 15-20 minutes on high until bell pepper strips are warmed fully. Serve over rice or ramen noodles with sliced almonds and mandarin oranges as garnish. If your family likes to add toppings you can also use crispy noodles, water chestnuts, scallions or green onions or coconut.