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When I was a kid my mom rotated through a few meals that we ate often: beef and barley soup in the crockpot, meatloaf, baked spaghetti, and pineapple chicken.
Her pineapple chicken was baked in the oven with a soy sauce and pineapple chunks and was almost always (sorry Mom) unbearably dry. I don’t know if more went into it than soy sauce and pineapple, but I’ve always appreciated that Asian-y sweet-salty thing going on.
I was trying to come up with something that (a) would not require me to grocery shop; (b) my kids might actually eat; and (c) I could make quickly before Mr. V and I left for a date night a few weeks ago. I had thought about using my slow cooker, but it was too late in the day – and I worried chicken tenders would become terribly overcooked in the crockpot, anyway. (Dry chicken FEAR!) So I adapted Jillee’s pineapple teriyaki chicken to a skillet meal.
Cooking down the sauce allows for a deeper flavor – but if you’re really pressed for time, it’s not necessary.
This was very tasty and my 5-year-old daughter loved it. The poached chicken tenders are soft and flavorful, and the sauce is so good you might just eat it by itself for dessert.