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What You Need: 6 chicken breasts that are skinless and boneless
20 oz of drained pineapple pieces from one can
1/2 cup of pineapple nectar
Half a cup of soy sauce
one-fourth cup of honey
One teaspoon of garlic, minced
ginger, minced, 1 teaspoon
Approximately one cup of macadamia nuts
Toss with salt and pepper.
For garnish, you may optionally chop some cilantro.
How to Follow
1. Add salt and pepper to both sides of the chicken breasts.
2. In a mixing bowl, combine the pineapple juice, soy sauce, honey, garlic, and ginger.
Third, add the pineapple juice mixture to the slow cooker with the chicken breasts.
4. Evenly distribute the macadamia nuts and pineapple pieces around the chicken.
5. Bring to a simmer and cover; cook for 6 to 7 hours on low heat or 3 to 4 hours on high heat, or until chicken is cooked through and tender.
6. Once the chicken is done cooking, take it out of the oven and give it a few minutes to rest. Then, you can either slice it or serve it whole.
Serve with your preferred accompaniments and, if wanted, garnish with chopped cilantro.
Changes and Hints
Just a pinch of spicy sauce or a teaspoon of crushed red pepper flakes would make this pineapple juice recipe much hotter. Cashews or almonds may be used in place of macadamia nuts if you can’t locate them or if they’re too expensive. Before putting the chicken breasts in the slow cooker, brown them in a pan for a deeper flavor. This recipe is perfect for feeding a big group or preserving for later use; just double the ingredients and transfer to a large enough slow cooker.
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