This recipe for Aloha Chicken is included in our Crock-Pot 10 Easy Freezer Meals. If you are coming to this page first and are interested in doing freezer meals, start here. This recipe does NOT have to be frozen first, if you are wanting to do this recipe by itself, then stay on this page and we will go from here.
This was an easy fun recipe to put together, and easy to double. Pineapple is one of my favorites to eat with chicken as well. The kids were impressed. It was tangy and with it shredded you could also use it in a tortilla or even incorporate it into wrap. My kids are all about rice, so we used rice to complete the meal.
3 Boneless Skinless Chicken Breasts
1/2 Can (apr 10 ounces) of Large Pineapple Chunks
1/2 Cup of Pineapple Juice (I purchased the single serve pineapple juice cans from Dole)
1/2 Cup of White Sugar
1/2 cup of White Vinegar
3 Garlic Cloves, Minced
2 Tablespoons Low Salt Soy Sauce
4 Cups of Rice
- Pour all ingredients into the crock except for the rice (do not cook rice in the crock, cook on stove top or rice cooker).
- Cook on low for 6 hours.
- Pull the chicken and pineapple out when it has cooked and shred it, adding the juices to it to keep it moist.
- Cook your rice a few minutes before you pull out the chicken.
- Serve your shredded chicken over the rice.
Freezer Meal Instruction:
Measure everything (except rice) and place into the bag except the pineapple juice.
Add the chicken and then pour in the pineapple juice.
Lay flat and push out the extra air and lay flat in the freezer.
Do not add the rice to the bag, do not freeze the rice..just hold it for later when you cook it.
Place everything in the bag into the crock and cook at the same temps as above.