We don't often have fresh pineapple in our house, but whenever we do I make sure to set aside time to make this dish. Canned pineapple would work too, but I think fresh gives it a better flavor. This dish brings me back to a Hawaiian luau every time I take a bite. All that's missing are the Mai Tais, but feel free to make those too.
SLOW COOKER POLYNESIAN CHICKEN
1-3 lbs Boneless Skinless Chicken Breast halves
(it depends on how much you want to make)
2 tbsp Canola Oil
1/4 cup Butter, melted
1/2 cup Orange Juice, freshly squeezed is more flavorful
2 tsp Soy Sauce
1/2 cup Honey
2 tbsp Mustard, dijon or any kind
1 cup Brown Sugar, packed
2 cups Pineapple, diced with juice (separated into two 1 cup portions)
In a large skillet, add OIL and brown the CHICKEN on both sides. Put chicken in the slow cooker on HIGH.
To make the sauce, melt the BUTTER in a sauce pan and add the rest of the liquids: ORANGE JUICE, SOY SAUCE, HONEY & MUSTARD. Whisk these all together until they're well blended. Add in the rest: BROWN SUGAR & only 1 cup of the PINEAPPLE. Heat on medium until everything is heated through, but don't let it come to a boil. Pour this sauce over the chicken in the slow cooker.
Cover and cook on HIGH for 3-4 hours, depending on how much chicken you used. If you used 3 lbs chicken it should cook closer to 4 hours. I usually make this with 1 lb chicken and cook it for 2.5 hours. Just check the chicken in the thickest part before taking it out to make sure it's done.