Hawaiian Chicken Breasts
Submitted by bubbles60
Slow cooker Hawaiian chicken breasts braised in pineapple juice, topped with butter-sauteed pineapple rings and fresh avocado slices. Served over buttered rice.
YIELD
4 servingsPREP
15 minCOOK
4 hrsREADY
These Hawaiian chicken breasts get the slow cooker treatment for a tropical dinner that practically makes itself. The chicken is dredged in seasoned flour and browned in butter first, then braised in pineapple juice on low for 3-4 hours until fork-tender.
Browning before slow cooking is the step that separates good crock pot chicken from great. That flour coating caramelizes in the butter and thickens the braising liquid into a glossy pan sauce while the chicken cooks.
The plating is where this gets fun. Each breast sits on a golden, butter-sauteed pineapple ring and gets topped with strips of fresh avocado. The warm, sweet pineapple against cool, creamy avocado with that savory pan sauce spooned over rice is a combination that just works.
Pro Tips
- Brown the chicken on both sides until deeply golden. This step builds flavor and keeps the texture from going rubbery in the slow cooker.
- Saute the pineapple rings in butter right before serving so they’re warm and caramelized, not cold from the can.
- Slice the avocado just before plating. It browns quickly, and the fresh green color is part of the presentation.
- Spoon the pan drippings over the rice generously. That pineapple-butter sauce is the best part.
Variations
- Add a tablespoon of soy sauce and a teaspoon of ginger to the pineapple juice for a teriyaki-style braising liquid.
- Use fresh pineapple rings grilled instead of sauteed for a smokier, charred flavor.
- Swap avocado for sliced mango for an all-tropical topping.
Ingredients
Directions
Chop onions using only 1inch of green tops. Sauté in 1 tablespoon of butter until glazed.
Transfer to crock pot. Coat chicken breasts in seasoned flour. Sauté in butter until brown on both sides. Transfer to crock pot.
Drain pineapple. Pour juice over chicken. Cover and cook on low 3 to 4 hours (high 1½ to 2 hours) or until breasts are tender.
Sauté pineapple slices in butter until golden. Place on heated plater. Top each with a chicken breast.
Slice avocado into 8 lengthwise strips. Place 2 strips on each chicken breast.
Serve pan drippings over rice.
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