Nanny to Mommy

My husband randomly bought a few pineapples because it was on sale, thus why I usually do the grocery shopping. He kept saying he would cut it so we could have fresh fruit available, but of course he never got around to it. But I absolutely despise food waste. So, I decided to take my hand at pineapple chicken. And because there were two pineapples, I made one for now and one for later in an easy freezer-friendly safe bag.

Crockpot Pineapple Chicken

What You Need:

- 1 pound boneless skinless chicken breasts cut into 1 inch pieces
- 1 red bell pepper seeded, cored, and cut into 1 inch pieces
- 1 cup pineapple chunks fresh
- 1 teaspoon minced garlic
- 1/4 cup low sodium soy sauce
- 1/4 cup sesame seed oil
- 1/4 cup brown sugar
- 2 teaspoons sesame seed oil
- salt and pepper to taste

What You Do:

1. Dump all ingredients in slow cooker of choice. 

2. Cover and cook on low for 2-4 hours until the internal temperature of the chicken reaches 165 degrees Fahrenheit.

3. Serve over rice, noodles, quinoa, or by itself! Sprinkle with sesame seeds and/or green onion and enjoy!

How to defrost:

I set my bag out the night before I plan to use it. If you want to use it in a few days, you can set it in the fridge.

I like to make more than you at a time. This time I ended up giving an extra bag to my sister-in-law and her kiddos when they were feeling under the weather. I thought it might be nice to not have to worry too much about what was for dinner for the rest of the family while you don't feel well. They enjoyed it. I also sent some White Chicken Chili and Homemade Macaroni & Cheese their way.