Sunday, October 14, 2012


~ Mary Lou/LuLu's Creations and Designs

2 lb. chicken breasts, thighs, or legs
20 oz. can pineapple chunks, drained
15 oz. can mandarin oranges, drained
1/4 c. cornstarch
1/3 c. brown sugar
2 cloves garlic, minced
2 T. lemon juice
1/2 t. ginger
1/2 t. salt
2 green onions, chopped
3-4 T. shredded coconut

Place chicken in crockpot.  In a small bowl, mix pineapple, mandarin oranges, cornstarch, brown sugar, garlic, lemon juice, ginger, and salt; pour over chicken.  Cook on high for three hours or low for four to five hours, until chicken is cooked through.  Serve over rice, garnishing with onions and coconut.

Notes: I use chicken breasts, which are done in four hours on low in my crockpot, then shred the chicken before serving it. Sometimes I toast the coconut. I've put all the ingredients, from raw chicken through salt, in the freezer together, then thawed them before dumping the bag in the crockpot. If I go that route, then I just chop the green onions and pull out some coconut right before serving it all.

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