Today was one of those “what available food do I have in the frig?” kind of days. Answer: not much. I had taken some chicken thighs out of the freezer a couple of days ago, so I used those. I also had canned pineapple so I figured it’d be fun to make some sort of sweet and sour dish. I found a Pineapple Chicken recipe but then realized I didn’t have Dijon mustard (would you have any Grey Poupon? Nope.). Knowing that recipe would crash and burn without the Dijon, I found a sweet and sour sauce recipe. So, I combined the two, said a prayer and here is the result! I am proud to say that it’s a pretty decent dish!
- 6 boneless, skinless chicken breasts or thighs (I used thighs)
- 1 dash of black pepper
- 1 dash of paprika
- 20 oz can of pineapple chunks (with juice)
- 2 green, red, orange or yellow peppers, chopped (optional) – Thought of this after the fact
- 1/3 cup of white or rice vinegar
- 4 tablespoons of brown sugar
- 1 tablespoon of ketchup
- 1 teaspoon of soy sauce
- 2 teaspoons of corn starch
What to do:
Put the chicken in the bottom of the crock pot and add the dashes of black pepper and paprika. Dump pinapple chunks on top of the chicken. Mix the remaining ingredients in a separate bowl and then pour on top of the chicken. Cook for 4-6 hours on high or 6-8 hours on low. Serve over rice. Enjoy!
I’m pretty pleased with this! My only suggestion is to use less of the pineapple juice. It definitely over powered the other flavors. The pineapple chunks are awesome with the chicken though. I would say add some orange, green or red peppers with the pineapple like they do at any Chinese restaurant.