Crock Pot Hawaiian Teriyaki Chicken Two Ways

 

As the semester comes to an end I’m looking forward to more days of actually being able to make involved meals instead of quick stuff for the nights when I’m in class past 8 p.m.  But as for now, I’m still making my weekly slow cooker meal to make into several meals. Next semester I have three classes instead of two classes in the evening, so that’s going to be even worse.

But then I’ll be done with law school.

This chicken was really good. When I was grocery shopping I found this Hawaiian flavored teriyaki marinade. I decided it would be the perfect accompaniment to my slow cooker meal for the week.

The second night of chicken was made into pita mini pizzas. Two favorite different and delicious dishes!

DAY 1: Crock Pot Hawaiian Teriyaki Chicken

Ingredients
4 boneless chicken breasts, defrosted
1 bottle of Hawaiian teriyaki marinade
20 oz can crushed pineapple

Directions

1. Place your chicken into the crock pot and cover with the teriyaki. Pour the pineapple on top. Cook on low for 4-6 hours or on high for 2-3.

2. Once the chicken is done, shred. Serve over rice.

DAY 2: Hawaiian Chicken Pita Mini Pizzas

Ingredients
leftover crock pot Hawaiian teriyaki chicken
1/2 cup shredded mozzarella
1 tomato, sliced
1/4 cup pizza sauce
2 pitas

Directions

1. Smear 1/2 the pizza sauce on each pita. Cover with shredded cheese. Then divide the chicken and tomatoes evenly between the pitas and layer on top of the cheese.

2. Place the pitas on a baking sheet and bake at 350 for 20 minutes.

* Sharing with Foodie Friday & Foodie Friday

Hawaiian Turkey Meatballs

 

I had some leftover ground turkey and some leftover pineapple chunks and decided to make this delicious meatball meal for lunch recently.

That’s all. I don’t really have anything to say. It was yummy which is why I’m sharing!

Hawaiian Turkey Meatballs
(source)

Ingredients

MEATBALLS
1 lb ground beef
1/2 onion, diced
2 clove garlic, minced
1 tsp ground ginger
1 egg, beaten
1/4 cup bread crumbs
1/2 tsp kosher salt
1/4 tsp ground black pepper
1/4 tsp brown sugar

SAUCE
2 cups pineapple chunks
1 cup water
1/4 cup brown sugar
1/4 cup rice wine vinegar
2 tbsp soy sauce
2 tbsp cornstarch

Directions

1. Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil and spray with cooking spray.

2. Mix together the ground turkey, onion, garlic, ginger, egg, panko, salt, pepper, and brown sugar. Knead with your hands to combine well.

3. Roll the meat into 1-inch meatballs. Place on baking sheet.

4. Bake for 20-25 minutes.

5. In a medium saucepan over medium heat, whisk together the water, brown sugar, vinegar, and soy sauce until the sugar is dissolved. Whisk in the cornstarch and raise the heat to medium-high. Bring the liquid to a boil, stirring.

6. Stir in the pineapple chinks. Reduce the heat to medium-low. Cook for 15 minutes. Add the meatballs and recover, cooking for 5 more minutes.

7. Serve with rice.

* serves 4
* 374 calories per serving (not including the rice)

Hawaiian Flavored Sausage

This is a recipe that I have handwritten in my recipe box. For being as flavorful of a dish as it is, it’s quick to make. The sausage I used probably weren’t the best choice, I had sausage with cheddar cheese in them, but I was making due with what I had. A plainer sausage is better suited for the dish – or even maybe an apple chicken sausage or something similar. The cheesey sausages weren’t bad, but it wouldn’t be a first choice.

Also, I used the Orange Muscat Champagne Vinegar that I received in June’s Foodie Penpal Exchange. It was a nice touch!
I’m definitely going to continue foodie penpals to get more ingredients to line my kitchen shelves!

Hawaiian Flavored Sausage

 Ingredients
1 1/2 tbsp vegetable oil
1/2 onion, chopped
1 1/2 tomatoes, chopped
4 links sausage of your choice
1/2 tbsp cornstarch
1/2 tbsp ground ginger
1/2 tbsp soy sauce
1/2 tbsp  Orange Muscat Champagne Vinegar from Trader Joe’s
1 cup apricot preserves
1 cup pineapple chunks

Directions

1. Heat the vegetable oil in a skillet (or a wok, but I don’t have one.) Cook the onions, tomatoes, and sausage in the oil for about 10 minutes.

2. In a small bowl combine the cornstarch, ginger, soy sauce, vinegar, and apricot. Mix well.

3. Mix the apricot mixture into the cooking sausage. Bring to a boil and cook until the sauce is thick and bubbly.

4. Add in pineapple chunks. Lower the heat and cook until the pineapple is cooked all the way through.

* serves 2
* shared with Mealtime Monday