3 lb. boneless skinless chicken breast halves
2 T. vegetable oil
1 can (8 oz.) unsweetened crushed pineapple, undrained
1 cup packed brown sugar
1/2 cup honey
1/3 cup lemon juice
1/4 cup butter, melted
2 T. prepared mustard
2 tsp. soy sauce
2 T. vegetable oil
1 can (8 oz.) unsweetened crushed pineapple, undrained
1 cup packed brown sugar
1/2 cup honey
1/3 cup lemon juice
1/4 cup butter, melted
2 T. prepared mustard
2 tsp. soy sauce
In a skillet, brown chicken in oil in batches on both sides; transfer to a 5 qt. slow cooker. Combine the remaining ingredients; pour over chicken. Cover and cook on low for 3-4 hours or until chicken is no longer pink. Strain pan juices, reserving pineapple. Serve pineapple over the chicken. 12 servings.
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