Hawaiian Crockpot Chicken

2 pounds of chicken breasts, thighs or legs
1 can pineapple chunks, drained
1 can mandarin oranges, drained
1/4 c cornstarch or arrowroot
1/3 c brown sugar
2 cloves garlic, minced
2 T lemon juice
1/2 tsp powdered ginger
1/2 tsp salt

Put chicken into crockpot.  Combine other ingredients and pour over chicken.  Turn on high for about 3 hours or low for about 4-5 hours depending on your individual crockpot.

Garnish:

2 green onions, chopped
3-4 T shredded coconut

Combine and refrigerate until serving

Serve Hawaiian chicken over rice (white or brown).  Garnish with onions and coconut mixture as well as cashews.

Pineapple Curried Chicken

I created this recipe to use up the leftover Pineapple Curried Dipping Sauce from the Coconut Curried Shrimp that we had the other night.

1 butterflied chicken breast
1/3 to 1/2 cup Pineapple Curried Dipping Sauce

Rinse and pat chicken breast dry so that it will not slip on the cutting board when you cut it. Cut chicken into 1 inch strips. Place on an aluminum foil cookie sheet or the top of the broiler pan which I use. Place a scoop of the Pineapple Curried Dipping Sauce on each piece of chicken. Spread the sauce over the chicken until all is covered.

Bake at 375 until done. About 5-10 minutes. DO NOT OVERCOOK!

Serve with rice and a vegetable. We had this with the Baked Kale which balances out the tastes.

Pineapple Curried Dipping Sauce

1 cup vegenaise
3 tablespoons pineapple ice cream topping
1 - 2 teaspoons curry powder

Mix thoroughly and chill until ready to serve. This is excellent with the coconut beer battered shrimp.