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Pineapple Chicken

recipe at a glance
Rating: 4/5 4 stars
3 reviews
1 comment

ready in: over 5 hrs
serves/makes:   6
  

recipe id: 61027
cook method: crock pot

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ingredients

6 boneless, skinless chicken breast halves
1 dash black pepper
1 dash paprika
1 can (20 ounce size) pineapple chunks in juice
2 tablespoons Dijon mustard
1/2 cup low sodium soy sauce
1 clove garlic, minced

directions

Arrange chicken in crockpot. Sprinkle with pepper and paprika. Mix soy sauce, pineapple and mustard together; pour over chicken. Add minced garlic. Cover and cook on LOW 7-9 hours or on HIGH 3-4 hours.

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nutrition

204 calories, 2 grams fat, 17 grams carbohydrates, 29 grams protein per serving. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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ratings & reviews



number of 5 star votes on this recipe
133%
number of 4 star votes on this recipe
133%
number of 3 star votes on this recipe
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number of 2 star votes on this recipe
133%
number of 1 star votes on this recipe
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number of unrated comments on this recipe1



Guest at CDKitchen.com



REVIEW: recipe rating
I added the pineapple juice but added the chunks in during the last hour of cooking. I cooked it on low for 6 hours and it was done. Good flavor and the chicken was tender and not dry.



Guest at CDKitchen.com
Jul 14, 2010

SparkleGyrl
COMMENT:
The Chicken was dry (over cooked), the pineapple was brown, sauce was very thin, flavor wasnt all there.

CDKitchen Note: Crockpots should not yield dry food. Certain newer models of crockpots are notorious for overcooking food. You'll find you will need to adjust the cooking time for most recipes you try based on your individual unit.



Registered Member at CDKitchen.com



Member since: January 20, 2008
REVIEW: recipe rating
I thought it was pretty good. My mom loves it, even though she doesn't generally like pineapple dishes. The only thing I did differently was draining the juice from the pineapple and mixing that with the soy sauce and then adding the actual pineapple pieces in about an hour and a half before it was done. Prevented the pineapple from turning too brown.



Registered Member at CDKitchen.com



Member since: October 29, 2007
REVIEW: recipe rating
The pineapple turned dark brown from cooking in the soy sauce all day. I added some cornstarch to thicken the sauce before serving.