Hawaiian Barbecue Chicken

Hawaiian barbecue chicken was one of those recipes that I kind of made up as I went along. I like to experiment in the kitchen. Most dishes turned out really well while others did lack. But don't run away just yet, because this dish ended up turning out really well. You can ask my best friend(roommate at the time) Jess, and I am positive she will tell you the same.

Something you should know about me, if you already don't, is that I was born in Honolulu, Hawaii and am half Filipino. I love Asian food, Japanese food being my favorite. Although I am very timid with making most of the popular Asian dishes, I did want to experiment and create something that was easy. So, I pulled together some ingredients that were Asian/Hawaiian inspired. I grabbed some teriyaki sauce, barbecue sauce, garlic, brown sugar, and a can of pineapple chunks and combined it with chicken in the Crock-Pot. Once it was done, I served it over white rice and was very surprised by how good it turned out.


Recipe


Ingredients
6 chicken breasts, frozen or thawed
2 tablespoons of brown sugar
1 can of pineapple chunks, in own juice
1 bottle of barbecue sauce
1 cloves of garlic, minced
1/2 cup of teriyaki sauce


Directions

1. Mix barbecue sauce, brown sugar, garlic, and teriyaki sauce. Carefully drain the juice from the pineapple chunks into your mixture. Stir until smooth.
2. Put chicken breasts and pineapple chunks into slow cooker. Cover with the sauce mixture and cook on low for 6-8 hours. 
3. If you are serving it on a bed of rice, start to cook the rice a half hour before chicken is complete.
4. Once chicken is complete, shred chicken with two forks in the slow cooker. After shredded, combine chicken and pineapples over rice. Top with sauce that is left over in the slow cooker.