Make in the Crock Pot and serve over rice

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Name: Hawaiian Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 6 lbs boneless,skinless chicken breast halves; 2 16 ounce cans pineapple slices drained; 2 15 ounce cans Mandarin Oranges drained; 1/4 cup cornstarch; 1/4 cup Reduced-sodium soy sauce; 1/2 cup Brown sugar; 1/4 cup lemon juice; 1 teaspoon salt; 1 teaspoon ground ginger; 1/2 teaspoon ground red pepper

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INGREDIENTS

6 lbs boneless,skinless chicken breast halves
2 16 ounce cans pineapple slices ; drained
2 15 ounce cans Mandarin Oranges ; drained
1/4 cup cornstarch
1/4 cup Reduced-sodium soy sauce
1/2 cup Brown sugar
1/4 cup lemon juice
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground red pepper

Servings

INSTRUCTIONS

Cooking day instructions:

Place chicken in freezer bag. Mix together fruit, cornstarch, sugar, soy sauce, lemon juice, salt, ginger, and ground red pepper. Pour over the chicken in bag. Freeze,using freezer bag method. (Place meal in the freezer bag, remove as much air as possible and seal. Then take a cake pan and lay the bags float, stacking one on top of the other. Place the pan in the freezer. Once the item has been frozen, remove the items from the pan and stack them inside your freezer. On serving day, place the item in the refrigerator with a pan underneath to catch the extra moisture or any leaks from defrosting. Or, defrost in microwave).

Serving day instructions:

Thaw chicken mixture. Place in crock-pot, cover and cook on low for 4-5 hours or on high for 2-3 hours. Add green pepper to crock-pot on hour before serving, if desired. To serve, spoon over steamed rice and top with toasted almonds.

NOTES

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Hawaiian Chicken

6 lbs boneless,skinless chicken breast halves
2 16 ounce cans pineapple slices drained
2 15 ounce cans Mandarin Oranges drained
1/4 cup cornstarch
1/4 cup Reduced-sodium soy sauce
1/2 cup Brown sugar
1/4 cup lemon juice
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground red pepper

Cooking day instructions:
Place chicken in freezer bag. Mix together fruit, cornstarch, sugar, soy sauce, lemon juice, salt, ginger, and ground red pepper. Pour over the chicken in bag. Freeze,using freezer bag method. (Place meal in the freezer bag, remove as much air as possible and seal. Then take a cake pan and lay the bags float, stacking one on top of the other. Place the pan in the freezer. Once the item has been frozen, remove the items from the pan and stack them inside your freezer.  On serving day, place the item in the refrigerator with a pan underneath to catch the extra moisture or any leaks from defrosting. Or, defrost in microwave).

Serving day instructions:
Thaw chicken mixture. Place in crock-pot, cover and cook on low for 4-5 hours or on high for 2-3 hours. Add green pepper to crock-pot on hour before serving, if desired. To serve, spoon over steamed rice and top with toasted almonds.

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Nutrition

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Serving Size: 1 Serving (597g)
Recipe Makes: 8 Servings

Calories: 557
Calories from Fat: 70 (13%)

Amt Per Serving		% DV

	Total Fat 7.8g	10 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 197.3mg		61 %
Sodium 565.3mg		19 %
Potassium 332.8mg		9 %
Total Carbohydrate 57.5g		17 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 55.7g
Protein 71.4g		102 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 557

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