Crockpot Pineapple Chicken

My friend, Kendra, told me about this recipe.  She got it from Mindika Moments!

1 ¼ C. white sugar
4 T. soy sauce
½ C. pineapple juice
½ C. ketchup
2 T. red wine vinegar
2 T. prepared mustard
4-6 boneless, skinless chicken breasts (2 or 3 large Costco breasts)
1 16 oz. can pineapple tidbits or crushed, drained (use drained juice for above)
1 C. sticky or whole grain rice, uncooked

1. In a sauce pan, over medium-high heat, combine sugar, soy sauce, pineapple juice, ketchup, vinegar, and mustard. Bring to a boil and cook until ingredients are well combined, about 3-4 minutes.
2. Place chicken in the crock pot and pour the sauce over top.
3. Cook on high for 4 hours or low for 6 hours
4. One hour before the chicken is done, add pineapple and rice.

*If using minute rice, add the pineapple at 1 hour but add the rice just 10 minutes before serving.

Creamy Hawaiian Haystacks

This sauce recipe came from my friend, Lisa's, SIL!  Super yummy!
3 Tbs butter
3 Tbsp flour
2 c whipping cream
1 c milk
1 can cream of chicken soup
2 c cubed chicken
Garlic salt to taste

Whisk butter and flour together in saucepan. Add cream and milk and stir until thickened. Add soup, chicken and season to taste. You can always add more milk to thin it out if you would like.

Serve over rice with pineapple, green onions, cheese, tomatoes, sliced almonds, chopped celery, coconut, and chow mein noodles!