Slow Cooker
Hawaiian Barbecue Chicken Sandwiches
Curried Pineapple-and-Rice Salad
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Ingredients
- 1½ lb skinless, bone-in chicken breasts
- 1 Tbsp olive oil
- ½ onion, chopped
- ¼ cup pineapple juice
- ½ (6-oz) can tomato paste
- 1½ Tbsp low-sodium soy sauce
- 1 Tbsp honey
- ½ Tbsp apple cider vinegar
- 1 Tbsp cornstarch
- 1 Tbsp water
- 3 whole wheat hamburger buns
Instructions
- Cook chicken in hot oil in a large skillet over medium heat 3 to 4 minutes or until browned, and add to a 4-quart slow cooker. Top with onion.
- Whisk together pineapple juice, tomato paste, soy sauce, honey, and vinegar; pour over chicken.
- Cover and cook on LOW 5 to 6 hours. Remove chicken from cooker; shred with 2 forks. Stir together cornstarch and 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
- 1½ cups low-sodium chicken broth
- ½ cup long-grain brown rice, rinsed
- 1 tsp curry powder
- 1 small clove garlic, minced
- 1½ cups canned drained pineapple chunks in 100% juice
- 1 tsp low-sodium soy sauce
- 1 green onion, 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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