Slow Cooker
Hawaiian Barbecue Chicken Sandwiches
Curried Pineapple-and-Rice Salad
Ingredients
- 2 Tbsp olive oil
- 3 lb skinless, bone-in chicken breasts
- 1 onion, chopped
- ½ cup pineapple juice
- 1 (6-oz) can BPA-free organic tomato paste
- 2 Tbsp honey
- 3 Tbsp low-sodium soy sauce
- 1 Tbsp apple cider vinegar
- 2 Tbsp arrowroot
- 2 Tbsp water
- 6 hamburger buns (preferably whole wheat)
Instructions
- Heat oil in a large skillet over medium heat. Cook chicken, in batches, in hot oil 3 to 4 minutes or until browned, and add to a 5- to 7-quart slow cooker. Top with onion.
- Whisk together pineapple juice, tomato paste, honey, soy sauce and vinegar; pour over chicken.
- Cover and cook on LOW 5 to 6 hours. Remove chicken from cooker; shred with 2 forks. Stir together arrowroot and 2 Tbsp water; stir into sauce in slow cooker.
- Increase heat to HIGH. Cook, uncovered, 30 minutes or until sauce thickens slightly. Stir chicken into sauce. Season to taste with salt and pepper. Serve on buns.
Side Dish Ingredients
- 3 cups low-sodium chicken broth
- 1 cup long-grain brown rice, rinsed
- 2 tsp curry powder
- 1 clove garlic, minced
- 3 (8-oz) cans BPA-free pineapple chunks in 100% juice, drained
- 2 tsp low-sodium soy sauce
- 2 green onions, chopped
Side Dish Instructions
- Bring broth to a boil over medium-high heat; add rice, curry powder, and garlic. Reduce heat, cover, and simmer 40 minutes or until liquid is absorbed.
- Place rice mixture and pineapple in a bowl. Stir in soy sauce and green onions.
Slow Cooker Meal Plan
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