I saw this recipe come up on my Google reader, and I knew I had to try it. It was a great use of ingredients I had usually had on hand. I was also home and I wanted to put the crockpot to use while I did other things around the house. I know, I know, the crockpot was meant for things such as when you’re out of the house and need to have dinner ready when you get home. However, I still get paranoid (all Gary’s fault) if I leave it plugged in for an extended period of time without supervision. I’ll probably have to use it a few more times under my watch before I leave it on when I’m away. I also don’t have a programmable one, so that’s one of my concerns too. Mine just has low, high, and warm. It doesn’t shut off after a certain amount of time.
With that said, I made this with chicken thighs instead of chicken breasts, because that’s what I usually have on hand. I’m much more of a dark meat fan myself. The pack had 5, so I added it all in there. I also used pineapple chunks instead of rings. I thought I had rings, but I was mistaken. It worked just the same though. I also paired it with some coconut rice that made this a great meal. We both enjoyed this a lot.
The others mentioned that it was a bit sweet, but I didn’t find it sweet at all. I think it was the extra piece of chicken or because it was paired with the coconut rice that balanced it out.
4 boneless, skinless chicken breasts (I used a pack of 5 boneless skinless thighs)
salt to taste
1 (15 ounce) can pineapple slices, juice reserved (I used a can of pineapple chunks)
1/3 cup packed brown sugar
2 tablespoons lemon juice
1/4 teaspoon ground ginger
1/4 cup cornstarch
Place chicken in slow cooker sprayed with non-stick spray and sprinkle with a little salt.
Place pineapple slices (or pineapple chunks) over chicken.
In a small bowl, combine pineapple juice, brown sugar, lemon juice, ginger and cornstarch and stir until combined. Pour over chicken.
Cover and cook on low for 4 to 5 hours or high for 2 1/2 to 3 hours. Serve over rice.
See below for coconut rice recipe.
Adapted from: About.com
2 cups Thai jasmine-scented white rice (note that other types of rice, such as brown rice, do not work for this recipe)
1 1/2 cups thick, good-quality coconut milk (not "lite")
2 cups water
1/2 tsp. salt
1/2 tsp. sugar
Place rice in rice cooker. Add the water, coconut milk, salt, and sugar. Stir well (use a plastic or wooden utensil to avoid scraping off the non-stick surface).
Cover and set to cook.
Once your rice cooker switches to "warm" mode, allow another 8-10 minutes for rice to finish "steaming". This will ensure your coconut rice is fully cooked and pleasantly sticky.
Gently fluff with chopsticks before serving.
This is the recipe that uses a rice cooker.
For Coconut Rice made in a pot on your stovetop, see: Thai Coconut Rice Recipe (stovetop version).
Before I started the coconut rice, I had a can of coconut milk that was new and not opened. I opened it up and saw that it was in chunks! It still smelled like coconut, but I couldn’t use it. I guess it was because I put it in the fridge when I bought it. DO NOT PUT CANS OF COCONUT MILK IN THE FRIDGE. If you do, this is what it will look like:
Luckily, just this past weekend, I found coconut cream powder at the Chinese supermarket and bought it.
This was a life saver! It had instructions for both coconut cream and coconut milk. Whew!