Here’s a recipe for Slow Cooker Macadamia Pineapple Chicken:
### Ingredients
– 4 boneless, skinless chicken breasts
– 1 cup pineapple chunks (fresh or canned, drained)
– 1 cup coconut milk
– 1/2 cup macadamia nuts, roughly chopped
– 1/4 cup soy sauce
– 2 tablespoons honey
– 2 cloves garlic, minced
– 1 teaspoon ginger, grated
– 1 tablespoon cornstarch (optional, for thickening)
– Salt and pepper to taste
– Chopped cilantro for garnish (optional)
– Cooked rice for serving
### Instructions
1. **Prepare the Sauce**: In a bowl, mix the coconut milk, soy sauce, honey, garlic, and ginger. Stir until well combined.
2. **Layer Ingredients in Slow Cooker**: Place the chicken breasts at the bottom of the slow cooker. Sprinkle the chopped macadamia nuts and pineapple chunks over the chicken.
3. **Add the Sauce**: Pour the coconut milk mixture over the chicken and pineapple.
4. **Cook**: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
5. **Thicken the Sauce (optional)**: If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the slow cooker. Turn the slow cooker to high and cook for an additional 15-20 minutes, until the sauce thickens.
6. **Season and Serve**: Taste and adjust seasoning with salt and pepper as needed. Serve the chicken and sauce over cooked rice, and garnish with chopped cilantro if desired.
Enjoy your tropical-inspired meal! Let me know if there’s anything else you’d like to know.