1½ lbs boneless chicken breast
½ (20-ounce) can crushed pineapple, drained
1 (15-ounce) cans black beans, rinsed and drained
1 cups medium salsa
5-6 burrito sized flour tortillas
1 (10 oz) cans green enchilada sauce
1 cups shredded cheddar/Monterrey jack blend
1 cup cooked rice
Place the chicken, pineapple, beans, and salsa into crock-pot and cook on low for 6 to 8 hours.
Remove the chicken and shred. Mix the chicken back into the crock pot with the rest of the ingredients. Mix in the cooked rice.
Fill 5-6 of the burrito tortillas. Place in in a 9×13 pan. Pour 1 can of the green enchilada sauce over the burritos.
Top with 1 cup of the shredded cheese and place under the broiler on the middle rack until the cheese is nice and melted. About 5 minutes.
Nonstick cooking spray
2 Cups sweetened shredded coconut
1 Cup (2 sticks) unsalted butter, softened
2/3 Cup granulated sugar
1 Teaspoon vanilla extract
1 Teaspoon salt
1 Large egg
2 Cups all-purpose flour
3 ounces cream cheese
1 Can crushed pineapple (20 Ounces)
¼ Cup brown sugar
1 Tablespoon cornstarch
Preheat oven 375°F. Line stoneware with foil. Spray with nonstick cooking spray.
Spread coconut evenly on baking sheet, toast in oven 10 to 15 minutes, stirring every 5 minutes. Remove from oven and cool.
With mixer on medium-high, beat butter, sugar, and salt until well-combined. Beat in egg and vanilla. On low, beat in flour and half of toasted coconut, scraping side of bowl occasionally. Spread dough evenly in stoneware. Place small chunks of cream cheese over dough.
Drain pineapple and press firmly into strainer to remove all excess liquid; transfer to medium bowl.
If using pineapple chunks, drain, chop, then drain again, pressing into strainer to remove excess liquid before adding remaining ingredients.
Add brown sugar and cornstarch to pineapple, stir to combine. Spread pineapple mix over dough. Cover; cook LOW 4 to 5 hours or HIGH 3 hours, until edges are crisp golden brown. Remove stoneware from base and cool on wire rack. Holding edges of foil, lift bars from stoneware. Sprinkle with remaining toasted coconut.
1 ham (cured bone -in, ready to cook, 4-6 lbs., the specifics are up to you)
1 can sprite (7-up, Sierra Mist, etc.)
1 cup brown sugar
1 can pineapple with juice (crushed, chunks, or slices)
1 tablespoon Dijon mustard
1/4 teaspoon ground clove (or to taste)
Spray crock pot with cooking spray.
Place ham flat side down into the crock pot. Mix pineapple, can of Sprite, brown sugar, dijon, and cloves in a med size bolw. Pour over the top. Cover and cook on low for 6-8 hours.
You may baste the ham about halfway through cooking time, do this quickly to prevent a lot of heat from escaping out of the crock pot.
Check to make sure it is done, internal temperature should be 160°.
You can kept the juices in a separate bowl so people can spoon over their own meat.
You can thicken the juice with cornstarch if it is too runny.
8 boneless, skinless duck breasts halves
1 (18 ounce) bottle of your favorite barbecue sauce
1/2 (15 ounce) can pineapple chunks, juice reserved
1/2 green bell pepper, sliced
1/2 onion, chopped
1 clove garlic, minced
Place 4 of the duck breasts in the bottom of a crockpot. In a large bowl, combine the barbecue sauce, pineapple, green bell pepper, onion and garlic. Mix well. Pour half of this mixture over the duck in the crockpot. Place the rest of the duck in the crockpot and top with the remaining sauce. Cook on low for 8 to 9 hours.