1. Season chicken with pepper to taste. Place in a 1-gallon zip-lock bag.
2. Add the pineapple with its juice, soy sauce and sugar. Close the bag, removing as much air from the bag as possible.
3. Give the bag a gentle shake to mix everything together. Store in the freezer for up to two to three weeks.
4.Remove from freezer the night before cooking. Place the bag in a large bowl or plate, and set in the refrigerator to thaw overnight.
5. When all the ingredients have completely thawed, empty the bag into a 6-quart slow cooker. Make sure to get everything out, using a spoon or spatula if needed to scrape the bag.
6. Cover and cook on high for 4 hours, or on low for 8 hours.
7. Remove chicken thighs and shred with a fork. Return shredded chicken to the slow cooker and combine with pineapple-soy cooking liquid.
8. Serve with warmed corn tortillas and oven-roasted zucchini.
Optional toppings: Shredded Jack cheese, pickled jalapeno, shredded green cabbage, pineapple salsa.
Thanks for your SHARES!
Crafting Your Own Oregano Oil at Home
The Military Method: Falling Asleep in Just 2 Minutes
How To Make Chicken and Broccoli Lasagna
MY HUSBAND MADE FUN OF ME FOR BUYING AN EGG AT THE FLEA MARKET, BUT WHAT WAS INSIDE LEFT HIM SPEECHLESS
Experience the Miraculous Benefits of Bay Leaf and Clove Tea
Astronaut Waves and Flips Camera, Silencing Flat Earthers for Good
Spinach Mushroom Orzo Recipe
Coffee Removes All Wrinkles From Your Face: The Surprising Secret to Youthful Skin
Discover a Natural Way to Lose Weight and Reduce Bloating with Tamarind and Ginger Drink