Slow Cooker Pineapple Chicken, Pineapple Chicken Fried Rice, Spinach Greek Yogurt MacnCheese: Recap









Slow Cooker Pineapple Chicken with brown rice and roasted broccoli



I didn’t follow the recipe (not shocking) and the resulting entree did not come out as well as I had hoped (slightly shocking) but I was able to get it back to where it was tasty and not soup (not always a given so some might say: shocking).


I gave the chicken recipe 3 prongs in an effort to not always use the 4 prongs but really it was human error in not following the recipe. It shall be avenged!


I used

  • about 25 oz of fresh pineapple instead of canned
    • 2 16 oz packages minus my not whistling while I worked
  • 15 boneless skinless chicken thighs instead of 12 bone-in skin-on.

And I didn’t have pineapple juice so I used orange.


When I lifted the lid of the crock pot at the 3 hour mark to stir it around I found soup. It was almost overflowing the crock pot. So I stirred it around, put the lid back on and walked away heart broken, fully intending to have Joe dump another crock pot experiment. After a good ol’ “poor me” moment I went back to the kitchen at hour 4.5ish and started making the side dishes and got my brain to thinking how to possibly remedy this. First I tried doubling the cornstarch amount and added that to the crock pot. It barely put a dent in the soup status. So when the rice and veggies were almost done I pulled as much chicken out of the crock pot with as little sauce as possible. I then moved the sauce to a sauce pan and brought it to a boil. I added a little more soy sauce because it was a little pale in color and sprinkled some more cornstarch into it. It turned out edible but not my favorite.


I guess I used too much fresh pineapple and the liquid came from that? I’m still not quite sure. I am sure that I changed too much of the recipe to know anything about the original recipe.


The side dishes were on point. The brown rice was great- and I made a big enough batch to make the fried rice later in the week. The roasted broccoli and cauliflower was no fuss, no muss because I bought pre-floret-ed because I’m lazy.









Spinach Greek Yogurt Mac n Cheese with pineapple chicken




Special Guest Chef Joe made this dish for us this week. It was nasty hot in our apartment when we got home and I had not had a good day at work so even I didn’t want to cook- which is my stress reliever most days. Captain Awesome-Fiancé came to my rescue and made dinner and did dishes. Sorry ladies and fellas, he’s mine forever. And it got me thinking- maybe I could have him cook more so that recipe’s are Joe tested? Like “so easy, Joe can make it?” Is that mean?


This is a tried and true recipe in our home. The white cheddar and spinach and greek yogurt changed the flavor of the chicken enough to not feel like we were eating the same chicken all week which was a welcome surprise.










Pineapple Chicken Fried Rice



This was a great use of leftover chicken and rice. My onion had gone bad so I used 2 yellow bell peppers instead. I chopped up the chicken and used all of the leftover pineapple and sauce from the slow cooker recipe.


I like to partially reheat the leftover rice and chicken in the microwave while I’m cooking the veggies and eggs. I think it makes everything go faster if I’m not adding fridge-cold ingredients to the hot pan.


I used 4 eggs, a handful of baby carrots, a trader joe’s bag of fresh peas and 2 yellow bell peppers. There were maybe 5-6 chicken thighs, maybe 3 cups of rice and at least a cup of sauce/pineapple (because I messed up and made soup out of the chicken recipe earlier in the week) probably closer to 1.5-2 cups. I did not add my usual amount of soy sauce to the fried rice because the pineapple sauce already had soy sauce in it.


This variation of my current favorite recipe is a nice reminder to think outside the box/recipe card even if you love the original.





The Unstuffed Cabbage Rolls will have to wait a week. I stuck the ground beef into the freezer on Tuesday when I realized how much fried rice I had made and the number of days it would feed us.

What did you cook this week? Was it blazing hot where you live too?

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