Tuesday, October 25, 2011
Thankfully, I finally got tired of takeout and hit the store on my way home from work yesterday. Even thought I had to endure the 5pm grocery shoppers, it felt so nice to have a plan for meals the rest of the week.
I found this recipe through a blog I follow, What's Cooking Chicago? Such a simple, easy, crockpot meal sounded perfect for a weeknight! This dish was tasty; now, I won't lie and say it was the best meal ever - that spot is usually held for my beloved ethnic foods - but it was inexpensive, easy, filling, and crowd pleasing.
Joelen added sliced bell peppers for color and texture; I went with just chicken. I'll include her instructions for including the peppers as well.
Huli Huli Chicken
2/3 cups crushed pineapple, undrained
1/2 cup packed light brown sugar
1/2 cup ketchup
1/4 cup fresh lime juice
1/4 cup soy sauce
6 garlic cloves, minced
2 tablespoons minced or grated ginger
4 pounds bone-in, skin-on chicken pieces (I used less - about 2 pounds)
1 1/2 cup chopped mixed bell peppers (optional)
Simmer crushed pineapple, brown sugar, ketchup, lime juice, soy sauce, garlic and ginger in medium saucepan until thickened and measures 1 1/2 cups, about 10 minutes. Season with salt & pepper.
Coat slow cooker with cooking spray. Transfer 1/2 cup sauce to slow cooker, reserve remaining. Season chicken with salt & pepper, add to slow cooker and coat evenly with remaining sauce. Cover and cook until chicken is tender, 4 to 6 hours on low.
About 30 minutes before the chicken is done, heat a skillet over medium high heat. Add oil and when hot, add bell peppers. Sauté peppers until slightly softened and then transfer to the crockpot. Stir to combine and allow to finish cooking with the chicken.
Posted by Aimee ~ See Aimee Cook at 10:53 PM