Crock-Pot Island Chicken

Right around this time of year I long for those warm summer breezes and flip-flops. I thought it would be nice to have a tropical treat to break up the cold winter days. At least our taste buds can feel like they are on vacation!

This recipe includes flavors from the islands to transport you onto a sandy beach under the warm sun. Coconut and pineapple are my favorite tropical flavors, and so I decided to combine the two for a tasty celebration!

Ingredients:

-1 LB skinless chicken breast tenderloins (6-8ct in package)

-1 teaspoon salt

-1/2 teaspoon paprika

-1 teaspoon garlic powder

-1 can pineapple chunks, with juice

-1 can coconut cream (not coconut milk, there's a difference!)

-4-5 scallions, chopped

-1 cup Basmati rice

-1/2 cup unsweetened shredded coconut

-1 tablespoon butter

-Pepper to taste

Tools:

-Crock-Pot

-Skillet

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Step #1

Begin by washing and chopping your scallions. Set aside.

Step # 2

Place all your chicken tenders on the bottom of the Crock-Pot and sprinkle pepper on the chicken. Proceed to put all the rest of the ingredients into the Crock-Pot. Make sure to include all of the pineapple juice in the Crock-Pot as well as the pineapples.

Step #3

Put lid on Crock-Pot and turn on high for about three hours. The liquid in the Crock-Pot will cook the rice and chicken all at once.

Step #4

While that is cooking, melt the butter in a skillet on low heat and then add the shredded coconut. Stir constantly as it will brown rather quickly. Once it is browned, immediately remove from heat and put in a separate bowl. Set aside to garnish later.

Step#5

After three hours you may turn off the Crock-Pot and stir. Rice will be very creamy and the chicken will be tender enough to shred if you would like. Serve in a bowl and top with toasted coconut.