Pineapple Hawaii Chicken with Rice (Carrots&Cabbage on the side)


Looks a bit messy… but this was GOOD!!!


1 8 oz can pineapple chunks w/the juice
1/2 cup Brown Sugar
/2 cup water
1/3 cup Light Soy Sauce
2 lbs Chicken tenderloins; in chunks
2 TB honey (drizzled over top before cooking)

Original recipe makes 4 Serving

I place the frozen chicken tenderloins directly into the sprayed (with cooking spray) crockpot. Then, I poured the can of pineapple chunks into the crock pot. I then put the 1/2 cup water, brown sugar and soy sauce together in a 2 cup measuring cup and whisk until well blended. Then pour over the meat. Then, drizzle the honey over the top of the meat mixture, and place the lid on. Cook on low for 6-8  hours. I was going to then cut into chunks after the meat was cooked (because I used frozen tenderloins) and it just shredded apart! YUM! (High for 4 hours). When you’re about ready to eat, cook the rice. (I follow the directions in the rice cooker). I then cut up 5 carrots into large chunks, and did 1/2 cup of chopped cabbage, 1/5 of an onion chopped and some minced garlic and placed into a skillet with 1 TB of coconut oil and stir. I add salt & pepper to taste.


Right before I served it, I removed the JUST chicken with a slotted spoon from the crockpot and placed it into a bowl. I then poured the “sauce” or remaining liquid into a skillet (the same one I cooked the carrots in) and brought the sauce to a simmer. I then added 1 TB of flour while whisking quickly… keep whisking until smooth and thickened. Then, pour over the chicken and serve!

Then, serve over rice and ENJOY!!


One thought on “Pineapple Hawaii Chicken with Rice (Carrots&Cabbage on the side)

  1. Pingback: Pineapple Hawaii Chicken with Rice, Carrots and Cabbage – #Yummy #Healthy | FrugalFitMomma

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s