If you’re like me, I always get a craving for something sweet and tangy together. Who ever thought of mixing the flavors of barbecue and pineapple together, I thank you.
You are a genius.
Usually when I think of pineapple in a dish, I go right to teriyaki.
I came across this dish and decided to make it and…
Oh. My. Goodness.
It’s so easy to make also.
Just three simple ingredients.
- 4 Boneless Skinless Chicken Breast’s
- Barbecue Sauce (We are a Sweet Baby Ray’s family, so we chose that)
- One (or two) cans of diced pineapple. I went with two.
Sprinkle your chicken breast with some salt and pepper on each side.
Cover each side of your chicken breasts with some barbecue sauce
Drain and add your pineapple chunks over top of the chicken and layer with barbecue sauce again. (My mouth started drooling here.)
Let chill for 1-2 hours.
You don’t have too, but I think it adds some extra flavor. The pineapples really soak the barbecue sauce up during this time.
Bake at 400 Degrees for 40 minutes or until chicken is cooked through at 165 Degrees.
Add some additional barbecue sauce on top (optional), and serve!
I could make this recipe every week. I think it’s one of my new favorites. Along with my Slow Cooker Shrimp Scampi
Did I also mention it’s a healthy recipe?!
Happy Tuesday Ya’ll!
It’s that time of the week again where I share another slow cooker recipe! This week is taquitos! I guess we can call it Taquito Tuesday ;). My son’s favorite food is tacos so I tried to mix it up a little and give him something different, but still with taco flavor. It’s another simple recipe so it doesn’t take much time to prep at all. I doubled the recipe since I have a hungry husband and growing boy to feed so it can always be cut in half. Enjoy!
4 Uncooked Boneless Chicken Breasts
2 Packets of Taco Seasoning
12oz Cream Cheese, Cubed
1/2 Cup Water
3 Cups Shredded Cheddar Cheese
12-16 Taco Sized Flour Tortillas
To start lay the chicken in the slow cooker and cover with both packets of Taco seasoning. Add in the cream cheese cubes and water. Cook on low for 6-8 hours, or high for 4-6 hours. (I chose the low option)
Once cooked unplug the crock pot and shred the chicken with two forks. Add the cheddar cheese and stir evenly to coat the chicken.
Preheat your oven to 400 degrees. Spoon the shredded chicken into the center of the flour tortillas and roll tightly (The kids can even help with this step). Place on a parchment-lined baking sheet and coat the tortillas with olive oil.
Cook in the preheated over for 10-12 minutes. Let cool and serve with cilantro ranch dressing or salsa.
It was Chinese night in the Cunningham household and our go to is always General Tso’s Chicken when we order out, so why not make it, slow cooker style! This is also a healthier alternative then ordering from a restaurant. I always make sure the recipe is extra saucy because the cornstarch does soak up a lot of it, plus that’s the way I like it! Enjoy!
- 3 Chicken Breasts
- 1 Green Onion
- 1 Cup Hoisin Sauce
- 4 tbsp Light Brown Sugar
- 1/4 Cup Corn Starch
- Sesame Seeds
- 4 tbsp Seasoned Rice Vinegar
- 2 tsp Sesame Oil
- 2 tbsp Vegetable Oil
- Rice (optional, I used Jasmine)
- Broccoli florets (optional)
- Red Pepper Flakes (optional)
Start off by cutting the chicken breast’s into bite size cubes and toss them in a large ziplock bag with the cornstarch.
Pan fry the coated chicken with the vegetable oil until each side is golden brown and then add to the slow cooker. (The Chicken should not be fully cooked, and that’s okay!)
Add the hoisin sauce, rice vinegar, sesame oil and brown sugar into a bowl and whisk until it’s all combined. I added in some red pepper flakes to add a little heat, which is optional! (I had a helper stir it for me)
Pour the mixture over top the chicken and stir to coat the chicken. Cook the chicken on low for 2-3 hours.
Steam up your broccoli and rice, and served the chicken on top, with greens onions and sesame seeds (If desired, this is optional)
Dig in & enjoy! Super delicious and super simple!