You do not have to read too many recipes around here to learn that my right-hand-recipe-tasting-man is of course my husband, David. He is the primary one I am trying to please with dinners, afterall. Like just about all my recipes I share (although I sometimes make girly food), he gave this one a thumbs up. His feedback on the best part of this dinner? The “flavor bombs.” Also known as the pineapple. I love crushed or chunks of pineapple in otherwise rich or salty dishes.
(These nachos, come on now.)
HAWAIIAN SLOW COOKER CHICKEN
Serves 3-4
4 chicken breasts
2 tablespoons coconut oil
1 cup pineapple, diced
1 onion, sliced
1 poblano pepper, diced
1/2 cup barbecue sauce
1/2 cup teriyaki sauce
Cilantro
Brown rice
Place chicken, coconut oil, pineapple, onion, poblano pepper, barbecue sauce, and teriyaki sauce in slow cooker. Cook on low for 5-6 hours. Serve over rice and top with cilantro.
- 4 chicken breasts
- 2 tablespoons coconut oil
- 1 cup pineapple, diced
- 1 onion, sliced
- 1 poblano pepper, diced
- ½ cup barbecue sauce
- ½ cup teriyaki sauce
- Cilantro
- Brown rice
- Place chicken, coconut oil, pineapple, onion, poblano pepper, barbecue sauce, and teriyaki sauce in slow cooker.
- Cook on low for 5-6 hours. Serve over rice and top with cilantro.
