Aloha, Crockpot!

There is nothing I love more than the terms "class is cancelled" or "here's some free money for doing absolutely nothing," besides "only three ingredients."
I bring you, Crock Pot Aloha Chicken.

The Checklist.

Sounds delicious? Check.

Simple ingredients? Check.

Simple to make? Double check.

The beginning

I live above a BBQ bar and often I come back completely starved and on my last leg from class only to smell the tempting fumes of barbecue. I'm too poor to give into my insatiable hunger for a barbecued chicken sandwich, but I can make my own at a fraction of the cost. 

I adapted the recipe from here and adjusted it a tad (check out that blog by the way, really awesome ideas and recipes).

The characters

2 large chicken breasts

1 bottle (10.4 oz) of fruity BBQ Sauce (I used a mango coconut peppercorn sauce I got on sale for $1)

1 can (20 oz) of chunked pineapple, drained. 

Optional: a dash of red pepper flakes for the heck of it. 

They were still half-frozen because I forgot to thaw them. 

It's like they were meant to be together.

The plot

Place chicken breasts in crock pot. Cover with sauce and dump in pineapple chunks. 

Cook on low for 4-6 hours (I usually leave it in on the 6 hours side simply because I'm out and about).  Shred chicken and serve over rice or in a bun . In my case, fancy minute rice. Because I love it so much and plus I ran out of bread three weeks ago. 

Before cooking... 

Super awesome action shot brought to you by my cellphone. 

Six hours later...

Shred the chicken with a fork

I added a chopped green bell pepper simply because I had it. The recipe does not need it. If you want to add vegetables, add it in the last hour to half hour of cooking so they still have some crunch to them. 

The conclusion
Delicious. Next time I think I will use a BBQ sauce though because the sauce was a little thin. But it was really, really good.

Moral of the story

Pineapples make everything taste good.