Eating tropical without leaving home


Do you ever wish you could just hop on an airplane and travel to a tropical island and eat food in paradise? But frustratingly you are not able to because of money, work or school. If you said yes, then great I have a small solution for you and no I, unfortunately, cannot give you free boarding passes to fly to your beloved vacation destination. But what I can do is share with you how to make and eat an excellent tropical dish without leaving your home.

 Crockpot Tropical Chicken

Ingredients

4 Boneless Skinless Chicken Breasts, thawed
1-2 lbs fresh precut pineapple Chunks
20 ounces of pineapple juice from chunks
One medium White Onion chopped in ½″ – 1″ pieces
1 tbsp Soy Sauce

Instructions

1. Pour Soy Sauce and ½ cup of Pineapple Juice {from bowl of pineapple chunks} into Crockpot.

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2. Rinse chicken breasts with cold water then pat them dry with paper towels. Put them into your crockpot.

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3. Cook on HIGH for 2.5 hours {covered}

4. After 2.5 hours, Once the meat is thoroughly cooked and no longer pinkish, carefully dump the meat into a colander to drain the juices from the Crockpot. (Okay so, I admit this step was a little tricky for me and I know this part sounds complex for some of you as well but I typed out some suggestions that I hope might make it a little easier)

5. In small mixing bowl, mix remaining Pineapple Juice, Pineapple Chunks, and White Onion, then pour mixture over Chicken. Stir well.

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6. Cook on WARM/LOW for one more hour {covered}, or until done. Serve with a side of brown, or white rice. YUM!

Recipe adapted from The Frugel Girls

A few suggestions:

Juicing pineapple & Chopping Onion

Since I don’t have an electric juicer I had to juice my pineapple manually and I also chopped up my onion to save time. I am aware it might be a big, sticky mess and slow process but if you don’t have an electric juicer and just a manual as I do my advice to you is to juice your pineapple and to cut your onion in the early hours of your day.

Picking stoneware

Since the stoneware pots are pretty heavy, I suggest not using a 6-QT stoneware instead work with a 4-QT or a QT-2. Especially if those of you who don’t have a lot of upper body strength or if you’re like me for example where I have little muscle tone in my right arm. However, you must be the judge to determine the appropriate one that will work for you. 🙂

Draining Juices

I basically did the exact same thing when I dumped the fat out from the ground beef for the chili recipe. Except I needed to get two oven mitts for both of my hands. Next, I put the stoneware pot near the edge of the kitchen sink and slowly, gradually poured the juices along with the chicken into the colander. Also, If you don’t prefer dropping all of the chicken and juices all at once into your colander, you can use a pair tongs to remove the chicken breasts place them in a glass dish. Then use a large solid spoon to scoop the juices out and or you can do what I mentioned earlier.

***Be extremely cautious when you are removing the stoneware from the heating base to drain the juices as they will be extremely HOT!!!!!***

Please do not get discouraged if this recipe doesn’t turn out 100% the way you want it for the first few tries because it doesn’t matter of the outcome what is important is that you are trying very hard. I am proud and you should be really pleased with yourself too. 🙂 My hope for you is that you keep practicing and don’t give up. 🙂

Thank you so much for reading.

 

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