Photo: Erik Putz
Serve this sweet, sticky dish over rice and pair it with a fresh chopped salad or a tray of roasted broccoli.
2 garlic cloves, minced
1 tbsp grated fresh ginger
⅔ cup packed brown sugar
2 tbsp cornstarch
398-mL can pineapple chunks, drained
3 tbsp soy sauce
4 to 6 boneless skinless chicken breasts
Combine garlic, ginger, brown sugar, cornstarch, pineapple, soy sauce and lemon juice in a 4- to 6-quart slow cooker. Add chicken and turn a few times to ensure it is fully coated. Cover and cook on low for 4 to 6 hr or until chicken is no longer pink inside.
Be careful not to overcook the chicken breasts—they will dry out if you leave them in too long. Substitute 1½ lb chicken thighs to reduce the risk.
Originally published in the Today’s Parent March +April 2017 issue. Photo by Erik Putz.
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