Sunday, June 17, 2007

Tangy Chicken (or Pork)

8 boneless skinless chicken breast halves (or equivalent amount of pork spare ribs)
2 (18oz each) bottles barbecue sauce
1 20 oz can pineapple chunk, undrained
1 med green bell pepper chopped (we've also had it with red and yellow peppers - see photo)
1 med onion chopped
2 garlic cloves, minced
Hot cooked rice

Place 4 chicken breasts in a 5 qt slow cooker. Combine barbecue sauce, pineapple, green pepper, onion and garlic; pour half over the chicken. Top with remaining chicken and sauce. Cover and cook on low for 8-9 hours or until chicken is tender. Thicken sauce if desired. Serve the chicken and sauce over rice. Serves 6-8.

Notes: We tried this again, except we used pork spare ribs instead of chicken. It was still very tasty. I found this recipe online somewhere a long time ago, but I don't remember where.

1 comment:

  1. We've had this lots of times since the original post. Most recently, we had this again on 9/14/10. Brittany used a barbecue sauce with a different flavor than we've had before and only used green bell peppers.