SOUTH PACIFIC ISLAND CHICKEN
2 lbs boneless skinless chicken breasts
1 (46 ounce) can of 100% pineapple juice
2 (12 ounce) cans frozen orange juice concentrate
2 (15 ounce) cans mandarin oranges
1 (20 ounce) can crushed pineapple
2 (20 ounce) cans pineapple chunks
2 large onions
2 large green bell peppers
2 large red bell peppers
2 large orange bell peppers
4 tablespoons ground ginger
salt and pepper
1 (14 ounce) box instant rice
In a large bowl combine pineapple juice,orange juice, and 3 tablespoons
of the ground ginger.
Put 1/2 of the liquid in a large zipper seal bag (or split it in two
bags if need be). Reserve rest of liquid in bowl or other covered
Rinse chicken and pierce with a fork in several places of each breast.
Place chicken in zipper bag(s)and refrigerate at least 4 hours to
overnight (I prefer overnight).
Drain the mandarin oranges and put in container with reserved liquid,
cover and marinate for the same amount of time as the chicken.
Chop peppers and onion.
When ready to cook, place chicken in bottom of crockpot, discard the
marinade. Layer the onions and peppers on chicken and salt and pepper to
Drain pineapple chunks and add fruit to crockpot. Add UNDRAINED crushed
pineapple to crockpot as well as the mandarin oranges WITH the liquid.
Set crockpot to HIGH and cook 6-8 hours, depending on when the chicken
When ready to serve cook rice according to package directions and serve
chicken with sauce over the rice. ENJOY