Dark's Kitchen
Serves 4

3 lbs chicken breasts or thighs
1 C pineapple juice
1 16 oz. can crushed pineapple, juice reserved
1 Tbsp oil (vegetable, canola, corn, etc.)
1 garlic clove, minced
1 onion, chopped
1 Tbsp brown sugar
1 Tbsp black pepper
1 Tbsp ground ginger
1/4 C coconut milk
1 C chicken broth
1/4 tsp dried thyme
1/4 tsp cayenne pepper
1 3/4 tsp salt, divided
2 C white rice
3 C water
cilantro, to taste
sesame seeds, to taste


Add oil to skillet and brown chicken over medium-high heat. Transfer chicken the crock pot. Add pineapple and juice.

Add onion, garlic, cayenne pepper, brown sugar, ginger, black pepper, thyme, and 1/4 tsp salt, to skillet. Sauté for three minutes.

Add chicken broth, stir, and pour mixture over chicken.

Cook on high for 3-4 hours, or on low, for 6-8 hours. Add coconut milk. Cook another 30 minutes on low.

Remove cover and cook another 25 to 30 minutes, to thicken the sauce.

To a saucepan, add water, rice, and remaining salt. Bring to a boil over high heat.

Reduce heat, cover, and simmer for 20 minutes, or until water is absorbed.

Serve chicken over rice, topped with sesame seeds and cilantro.
Crock Pot Caribbean Chicken
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