This quick-to-prep recipe tastes a little like sweet-and-sour chicken. It’s delicious and perfect over rice.
—FRANCISCA MESIANO NEWPORT NEWS, VA
PREP: 15 MIN. • COOK: 4 HOURS • MAKES: 4 SERVINGS
4 bone-in chicken breast halves (12 to 14 ounces each), skin removed
1 tablespoon canola oil
1 can (20 ounces) sliced pineapple
1/3 cup packed brown sugar
1/4 cup cornstarch
2 tablespoons lemon juice
3/4 teaspoon salt
1/4 teaspoon ground ginger
Hot cooked rice
1. In a large skillet, brown chicken in oil. Transfer to a greased 4-qt. slow cooker. Drain pineapple, reserving juice; place pineapple over chicken. Whisk the brown sugar, cornstarch, lemon juice, salt, ginger and reserved juice until smooth; pour over top.
2. Cover and cook on low for 4-5 hours or until chicken is tender. Serve with rice.