Hawaiian Crockpot Chicken

Don’t be fooled by the title above and the ingredients below – this actually does not taste sweet! I think the soy sauce counter-balances the juice and sugar, making it just right.

Simple and tasty, this recipe is based on one of those random facebook postings that you get, designed as a sort of ad but giving you something to entice you into clicking the link. There are a lot of those popping up in people’s feeds lately I’ve noticed – not just recipes, but also a lot of home-remedy cleaning tips. I never click on the links, but I do sometimes write down the recipe ideas, and this one worked really well.

Definitely use thigh fillets here and not breast, as it will be way too dry with breast.

Hawaiian Crockpot Chicken

1 kg chicken thigh fillets, trimmed of any fat/skin

1 cup pineapple juice

1/2 cup brown sugar

1/3 cup light soy sauce

cracked pepper

1 tbsp cornflour

2 tbsp cold water

1 cup sugar snap peas

Combine chicken, pineapple juice, sugar, soy sauce and pepper in crockpot. Mix well and cook on LOW for 5-6 hours.

Blend cornflour and water then add this and the peas, to the crockpot. Stir to blend and cook for a further 1 hour.

Serve with black rice, yoghurt & naan bread if desired.

Serves 4

Happy Fooding!

Heavenly Dessert

The original recipe for this simple dessert, actually called for it to be served as a salad, during a main meal! I don’t really get that as it is totally a sweet, dessert type dish. Although there aren’t many ingredients, it does make quite a large bowl as I’ve pretty much doubled it from the original. If you can’t get shredded coconut, you can use dessicated coconut instead.

Heavenly Hash

2 x 200ml cartons sour cream (I use low-fat – or you could try it with Greek yoghurt instead)

2 x 250gm pkts of marshmallows (any colour)

2 x 310gm cans mandarin segments

2 x cans pineapple chunks OR crushed pineapple (can’t remember the size but it is slightly larger than the mandarin cans)

1 cup shredded coconut

Cut the marshmallows in half (using a pair of kitchen scissors is easier than a knife). Drain the pineapple and mandarin segments.  Mix all ingredients together in a large bowl, and refrigerate until serving.

On a savoury note, this week my boyfriend made a shepherd’s pie for dinner one night, and it was the BEST one I’ve ever had in my life! I totally forgot to take a photo, and he just makes it up without a proper recipe. Next time I will watch and take notes. It was divine.

Happy Fooding!