- 1
- cup pineapple juice
- 1/3
- cup soy sauce
- 1/2
- cup ketchup
- 1
- tablespoon rice vinegar
- 1/3
- cup packed brown sugar
- 2
- cloves fresh garlic, finely chopped or grated
- 1
- tablespoon grated gingerroot
- 1
- to 2 tablespoons Sriracha sauce
- 2
- lb boneless skinless chicken thighs or breasts
- 1
- can (16 oz) crushed or diced pineapple, drained, juice reserve
- In a 5- to 6-quart slow cooker, mix pineapple juice, soy sauce, ketchup, rice vinegar, brown sugar, garlic, gingerroot and Sriracha sauce. Add chicken and crushed pineapple.
Serve warm over a bed of rice with a side of pineapple salsa, if desired, and chopped fresh cilantro.
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