Pineapple Chicken

By lakecar

Ingredients

• 2 1/2 C. White Sugar
• 1/2 C. Soy sauce
• 1 C. Pineapple juice
• 1 C. Ketchup
• 1/4 C. Red Wine Vinegar
• 2 T. Mustard
• 6-8 Boneless, Skinless Chicken Breasts (I used 2 Costco pouches per bag)
• 2 – 16 oz. can Crushed Pineapple or Pineapple tidbits or crushed, drained (use drained juice for above)

Preparation

Step 1

Clean and trim chicken and split between two Gallon Ziplock bags.
In a sauce pan, over medium-high heat, combine sugar, soy sauce, pineapple juice, ketchup, vinegar, and mustard. Bring to a boil and cook until ingredients are well combined, about 3-4 minutes. Then put in the fridge or freezer to cool some before pouring over the chicken in the Gallon Ziplock.


Once cooked a bit, divide sauce between two bags. Add the Crushed Pineapple or Pineapple tidbits. Then seal, label and freeze flat.

Cooking Instructions: Cook in Crockpot on Low for 8 hours or High for 4 hours. Serve over rice.