Today is Slow Cooking Thursday, hosted by the lovely Sandra at Diary of a Stay at Home Mom . Share a recipe on your blog and go link it at her blog.
Please come back and Join me for Freezer Food Friday and a pot pie recipe for your freezer.
OK.. .I posted this recipe a couple of days ago, but it looks so interesting, I want to make sure you get to see it.
From Julie Kay
Serves 4 to 6.
4 boneless, skinless chicken breasts
1 cup Lawry’s Hawaiian marinade
1 green bell pepper, sliced
1 (20-oz.) can pineapple chunks, drained
1/4 cup sliced almonds
1/4 cup shredded coconut
1. Marinate chicken with Hawaiian marinade 30 minutes or longer in refrigerator before placing in slow cooker.
2. Add green bell peppers and pineapple chunks. Cook on Low for 6 hours.
3. Remove from cooker and top with almonds and coconut.
4. Serve with brown or a mixture of brown and wild rice.