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.