It seems as though once you add pineapple to any recipe, that recipe becomes “Hawaiian.” Like Hawaiian Pizza with ham or bacon and pineapple. Does anyone like it? I do once in a while. Today I give you Hawaiian Chicken. It is a crockpot recipe that turns out very nicely and when served over jasmine rice is a wonderfully comforting meal. Plus these flavors in the mid of winter really do cheer me up.
3 pound boneless, skinless chicken thighs, excess fat removed
one large can crushed pineapple
1 cup brown sugar
1/2 red pepper diced
1 large vidalia onion, thickly sliced
1 cup chicken broth or water mixed with 3 T. corn starch
1 T. soy sauce
1 pkt Italian Dressing mix
Place all ingredients in the Crockpot and mix well. Cover and cook over high heat for 4-5 hours. Stir once per hour. The onions will retain some crunch, which I love. Serve over rice. Serves 10-12.
So I’m in this Brownie Bake Off at school at the end of the month in which I have to make 2 9×13 inch pans of homemade from scratch brownies. I am going with the classic brownie- chewy, very chocolaty, with a nice crispy crust on top. I have completed my first trial recipe and achieved the perfect flavor and crust but the center was too custardy, not even chewy. Now I just need to tweak the recipe to get chewy. I found this post on Fine Cooking to help out, and they also have this very cool Create Your Own Brownie Recipe Maker which gives all kinds of ideas for add-ins. There are probably millions (I exaggerate) of combinations. Trail #2 coming soon.