Hawaiian Chicken

Hawaiian Chicken

2.5 lbs. boneless, skinless chicken breast halves
16 oz. cans pineapple slices (or chunks)
15 oz. cans mandarin oranges
¼ cup cornstarch
½ cup brown sugar
¼ cup soy sauce
¼ cup lemon juice
1 t. salt
1 t. ground ginger
4 t. ground red pepper
1.5 cups rice – not instant

Serving day
Toasted almonds
Green pepper chunks (optional)

Original recipe yields
4-6 servings

Cooking day instructions
Place chicken in freezer bag. Add cornstarch, sugar, soy sauce, lemon juice, salt, ginger, and ground red pepper to the bag. Place rice in a separate bag and bundle with the chicken. Keep cans of fruit unopened and bundle with the chicken and rice. Seal, label and freeze flat.

Serving day instructions
Thaw chicken mixture. Place chicken mixture and undrained pineapple in Crock-Pot, cover, and cook on low for 4-5 hours or on high for 2-3 hours. Add drained mandarin oranges and green pepper to Crock-Pot one hour before serving, if desired. To serve, spoon over steamed rice and top with toasted almonds.

Serving Directions for rice:
Combine packet of rice, 3 cups water, 1 teaspoon salt and 1 tablespoon oil in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5 minutes, again DO NOT LIFT THE LID.