This recipe started out as a crockpot recipe. It was definitely good! However, I use my crockpot most frequently when I am going to be tied up most of the day. You do not want to overcook this one. So I converted it to an oven baked chicken. I know, I know. . . . swimming upstream again. That is backwards to what most cooks do. But what can I say? It’s really good either way, baked makes a beautiful presentation for guests (and fits my schedule), crockpot is convenient for family (and might fit your schedule). Besides, polite persons don’t say anything with their mouth full. So. . . . . you choose which way you want to cook it and we’ll both be happy campers! With full tummies.
I’ve increased the pineapple for this recipe because we happen to really like pineapple. It’s not something we eat a lot, so when I do use it I tend to make a statement! I use a large can (20 ounces) and partially drain it. I don’t measure, just eyeball it but if you prefer a more formal approach you’ll want at least 1/3 cup of pineapple juice. If you want, you can decrease the pineapple to one 8 ounce can but don’t drain it. I’ve also used pineapple tidbits because that’s what I had on hand – works too. You get the flavor but the tidbits are more likely to be part of the sauce rather than covering the chicken. Serve with colorful vegetables and plenty of brown rice to soak up the sauce.
I hope you get the idea as you peruse this blog that food is not something that requires a rigid approach but rather food fits into the flow of the rest of our lives. Take time to fuss when you have time. Don’t apologize if you find you are fitting a meal into a hectic day. Do the best you can. Use what you have on hand. Don’t be afraid to experiment. Change things so they fit your family. If things don’t work out the way you thought it would, laugh about it. There is always another meal. Food should bring a pinch of joy into our day!
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