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Posted October 29, 2010 | comments Leave a comment

Honey Pineapple Chicken

Serves 12
3 lbs. boneless skinless chicken
breast, halves
2 T. vegetable oil
1 (8 oz.) can unsweetened,
crushed pineapple, undrained
1 c. packed brown sugar
1/2 c. honey
1/3 c. lemon juice
1/4 c. butter, melted
2 T. prepared mustard
2 tsp. soy sauce

In skillet, brown chicken breast halves in oil on both sides. Transfer to a 5-qt. slow cooker. Combine remaining ingredients; pour over chicken. Cover and cook on low for 3-4 hours or until chicken is no longer pink. Strain the pan juices, reserving the crushed pineapple. Serve over chicken.

Louise Clatterbuck - Front Royal, VA

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