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Honey Pineapple Chicken Recipe

Honey Pineapple Chicken Recipe

Sweet pineapple and salty soy sauce season a flavorful chicken dish from Carol Gillespie in Chambersburg, Pennsylvania. “I adapted the recipe for my crock pot because it's so much easier to do the preparation hours in advance, then let it simmer all day,”” Carol explains.
TOTAL TIME: Prep: 15 min. Cook: 3 hours YIELD:8 servings

Ingredients

  • 3 pounds boneless skinless chicken breast halves
  • 2 tablespoons canola oil
  • 1 can (8 ounces) unsweetened crushed pineapple, undrained
  • 1 cup packed brown sugar
  • 1/2 cup honey
  • 1/3 cup lemon juice
  • 1/4 cup butter, melted
  • 2 tablespoons prepared mustard
  • 2 teaspoons reduced-sodium soy sauce

Directions

  • 1. In a large skillet, brown chicken in oil in batches on both sides; transfer to a 5-qt. slow cooker. In a small bowl, combine the remaining ingredients; pour over chicken.
  • 2. Cover and cook on low for 3-4 hours or until meat is tender. Strain cooking liquid, reserving pineapple. Serve pineapple with the chicken.
    Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little water if necessary. Yield: 8 servings.

Nutritional Facts

1 serving: 455 calories, 13g fat (5g saturated fat), 109mg cholesterol, 226mg sodium, 50g carbohydrate (48g sugars, 0g fiber), 35g protein

Reviews for Honey Pineapple Chicken

Sort By :
MY REVIEW
GaryinHockinghills
Reviewed Feb. 9, 2015

"My Mom is handicapped, elderly and cannot get out much anymore. Finding new things to eat that are appealing to her is a tedious task. I made this for her (and me). She and I loved it! Anything that makes my Mom want seconds, at her age, is a 5 star . I did cube the chicken before frying to allow it to cook quicker and make it easier for my mother to handle. Great recipe!!"

MY REVIEW
DRSchmitgall
Reviewed Mar. 2, 2014

"For some reason my chicken was dry too. Perhaps I cooked it to long when I was browning it. Next time I think I will avoid that step. Great flavor and no complained. Will make it again."

MY REVIEW
SusieOFoodie
Reviewed Sep. 18, 2013

"This is a little sweet as others stated, but so good! I have made it many times since first published, even for a Christmas buffet. You can sprinkle the chicken breasts with salt, pepper and garlic powder to give a little more balance to the sweetness of this dish, I too serve it with white rice. My super picky little boy loves this chicken, it is the only meat he doesn't put ketchup on! I often shred the leftover chicken and we have pulled BBQ chicken sandwiches the next day."

MY REVIEW
katlaydee3
Reviewed May. 30, 2011

"This was excellent. I served it over white rice with steamed broccoli on the side. Very moist and very good."

MY REVIEW
Flyi1
Reviewed Jan. 30, 2011

"The chicken turned out dry and was a little too sweet."

MY REVIEW
weather_girl
Reviewed Apr. 26, 2010

"This was a little too sweet for my taste but my husband loved it."

MY REVIEW
kengrants
Reviewed Apr. 14, 2010

"Soooo good! I will make this again and again! Taste's really yummy over rice."

MY REVIEW
MamaJulez
Reviewed Feb. 22, 2010

"We didn't care for this one. It sounded good, though."

MY REVIEW
shastar
Reviewed Feb. 21, 2010

"I fixed this for dinner last night. It was really good and so easy. I followed others that posted on this and had rice and steamed vegetables with it. It was different from most anything else we usually have, but we all enjoyed it. I will be cooking it again!"

MY REVIEW
kristyhigh
Reviewed Feb. 9, 2009

"I made this dish for a birthday dinner, and it was outstanding! The dryness of the chicken breasts that other may have had, might have been to the thickness of the breasts. I chose thicker chicken breasts and it was moist and so tasty! A great change for chicken breasts, I served this with white rice and it was perfection!"

MY REVIEW
mrs_h
Reviewed Feb. 1, 2009

"I cooked my chicken breasts for 3 hours and had no problem with them being dry. Then again, I only had 2 breasts floating in a full recipe of the "juice." I used honey mustard for the prepared mustard, and it tasted fine. Next time, I think I will cut the brown sugar back to 3/4c. I served this with Taste of Home's "Baked Rice Pilaf" (the recipe with shredded carrots) and poured some of the extra "juice" on the rice. It was fabulous. dinner was just a little sweeter than I like, hence the change I would make next time."

MY REVIEW
tiekirae
Reviewed Dec. 13, 2008

"The flavor of this dish was great. I served it with broccoli and white rice. That said, the chicken was a little dry -- not sure if that's something I did wrong? I probably won't make it again."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.