Happy Friday and welcome back!
I have some exciting news! And by some, I mean a lot! First thing’s first, this week marked our 1000th visit on Stark Naked Cooking! Who knew there were so many perverted foodies. (Just playing.) In all seriousness though, thank you. This is extremely flattering, and I would just like to express my gratitude to everyone who has visited, and continues to do so. I’m very honored.
This blog started off as a way to experiment and push myself with trying new healthy recipes. I figured there may be some other people out there like me (not sure the world is ready for that… ha), who may enjoy these types of recipes as well. Plus, posting each week would kind of light a fire under my arse to continue with this newfound love. (Hip hip hooray for peer pressure, eh?) As a result, my hobby has blossomed and (drum roll please………..) I’ve decided to turn my love into my labor. I’ve resigned from my current job, and starting next week I will be attending Culinary School! I’m super excited to start this new chapter of my life and share all of the goodies with YOU!
Sigh…All this excitement has got me hungry, and boy do I have just the recipe to help: Pineapple Pulled Chicken! (Say wha…?!) Pineapple Pulled Chicken! I found this recipe by Skinny Mom and I just had to try it!
Below are the 5 ingredients that you will need to make this meal.
2 Lbs boneless/skinless chicken breasts
1 (16oz) Jar of salsa – mild, medium or hot
1 (20oz) Can of pineapple chunks – with juice
3 Medium sized zucchini – chopped into large chunks
Tortillas or buns (choose wisely)
This is such a great recipe to throw together before you head off to work, or run errands, and let cook all day so it’s ready when you get home. It’s like Glade, but better, because you can actually eat the scent later. But let’s not waste any more time.
First, cover the bottom of your crock pot with a thin layer of salsa. Then put your chicken down, and use the remainder of the salsa to cover the chicken.
Next, open the can of pineapple chunks and pour about 1/3 of the juice into the crock pot. This will allow for the pineapple salsa chicken to cook without burning. (Apparently burnt is not the nouveau thing…) Put the crock pot on low and let cook for 6-8 hours.
Just a Little Tip (JLT): If you are in a time crunch, you can put the crock pot on high for 4 hours, to help expedite.
Once you get home, use two forks and shred the chicken by pulling the forks away from each other. It should be super tender already from cooking all day.
Add the pineapple chucks, remainder of the pineapple juice and zucchini and let cook for another 30-60 minutes. (Let’s do those squats! Work that honey bun!)
Voila! Pineapple Pulled Chicken!
From here, you can do any number of things:
- You can put it on a bun (not the one you just worked out) and have it as a sandwich.
- You can put it into a tortilla and make a taco.
- You can be a purist and put a fork into it and just enjoy it all by its lonesome.
- D. All of the above.
Remember, this is a safe place. There is no judgement.
I vied for the tortilla option:
As always, thank you for stopping by and cooking with me on Stark Naked Cooking! I hope you enjoyed this post and look forward to seeing you next Friday for our next recipe! Here’s to another 1000 views!