6 boneless, skinless chicken breast halves
salt to suit taste
1 can (15-oz) sliced pineapple, drained & juices reserved
1/3 cup packed brown sugar
2 tbsp lemon juice
1/4 tsp ground ginger
1/4 cup cornstarch
nonstick canola oil cooking spray
hot cooked rice for 6, for serving
Spray the interior of crock pot/slow cooker with the cooking spray.
Lightly sprinkle the chicken breasts with salt and place in cooker. Lay the pineapple slices over the chicken.
In a small bowl combine the reserved pineapple juice, brown sugar, lemon juice, ginger, and cornstarch, stirring until the cornstarch is completely blended into the mixture. Pour mixture over the chicken and pineapple slices.
Place lid on cooker and cook on low 4 to 5 hours.
Serve over hot rice.
Yield: 6 servings.