Hawaiian Chicken (or Pork) - Crockpot Cooking

[5ft Diva]

See Below

[Erudite]

Hawaiian Chicken (or Pork)

2 - 3 lbs of chicken tenders (the recipe calls for pork tenderloin, so you can use that too, but I like the chicken)
1 TBS cooking oil
8 oz of chunk pineapple with juice (the recipe calls for crushed, but we liked the chunk better)
1/2 cup chopped yellow or orange pepper (the recipe calls for green)
1/3 cup packed brown sugar
2 TBS catsup
2 TBS quick cooking tapioca (it's what thickens the sauce)
1 TBS soy sauce
1/2 teaspoon dry mustard
2 cups hot cooked rice (I use brown rice)
chopped, toasted macadamia nuts (optional)

1. If you're using pork tenderloins, you want to brown those in a TBS of oil on both sides and then put them in the crockpot. I'm too lazy for that so I just toss frozen chicken tenders in.)
2. In a bowl combine undrained pineapple, sweet pepper, brown sugar, tapioca, catsup, soy sauce, and dry mustard; pour over meat.
3. Cover; cook on low-heat for 7 to 8 hours or on high heat for 3.5 to 4 hours.
4. Skim and discard any fat (there won't be any with chicken and no oil). I chop the chicken just a bit and then serve over the rice.