Servings: 6

2 lbs. boneless, skinless (6) chicken thighs
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
2 tsp. coconut oil
Nonstick cooking spray
1 cup pineapple juice
3 Tbsp. raw sugar
2 Tbsp. lower-sodium soy sauce
3 Tbsp. cold water
2 Tbsp. cornstarch
3 cups cooked Jasmine Rice (kept warm)
Pineapple tidbits

Sprinkle chicken thighs with pepper and salt. Heat a large nonstick skillet over medium-high heat. Add coconut oil to pan; swirl to coat. Add chicken to pan. Cook 2 to 3 minutes on each side or until browned.

Transfer chicken to a 4-quart electric slow cooker coated with nonstick cooking spray. Stir pineapple juice into drippings; scraping pan to loosen browned bits. Remove from heat; stir in raw sugar and low-sodium soy sauce. Pour juice mixture over chicken. Cover and cook on LOW for 2 1/2 hours.

Transfer cooked chicken thighs to a serving platter with a slotted spoon. Increase heat to HIGH. Combine the 3 tablespoons cold water and 2 tablespoons cornstarch in a small bowl; add to sauce in slow cooker, stirring with a whisk. Cook 2 minutes or until sauce thickens, stirring constantly with whisk.

Place 1/2 cup of rice on each of 6 dinner plates. Top rice with chicken thighs and spoon with sauce. Sprinkle each serving with pineapple tidbits and enjoy.

​Karen’s note: You can also sprinkle on top of each serving a little bit of sliced green onions, a pinch of toasted coconut and/or a few roasted almond slices and enjoy!

Corn tortilla chips or “strips”, especially the ones in the bags are usually fried in canola oil, have a lot of unnecessary sodium or “preservatives” added and are almost always higher in fat, calories and sodium.

Here’s an easy “how to” make your own Baked Corn Tortilla Chip Strips, without all the unnecessary added fats, calories and sodium. Plus, corn tortillas are always “gluten free”!

Servings: 4

You’ll need:
8 corn tortillas (fresh or frozen, thawed)
2 pinches of salt
Non-stick cooking spray

Pre-heat oven to 375 degrees Fahrenheit.

Lightly coat the surface of an edged rectangular baking sheet with non-stick cooking spray.

Next cut each corn tortilla in half, the halves in quarters and with the quarters still put-together begin cutting 1/8 to 1/4 inch strips. Note: Some strips will be wider and some not-so-wide. 

Spread the strips out completely covering the baking sheet as best you can. Spray the strips with another light coating of non-stick cooking spray. Get 2 pinches of salt and sprinkle all over the tortilla strips. Using a pair of tongs, toss strips around a few times, but keep strips pretty flat.

Put tortilla strips into oven and bake for only 5-6 minutes, keeping a close eye on them after a few minutes to make sure they become a golden brown and not dark brown.

​Remove Baked Corn Tortilla Strips from oven and allow to cool, before serving over top your favorite Mexican dip, salad or tortilla soup.

Servings: 4

You’ll need:
1/2 cup lime juice
1/8 cup canola oil
4 Tbsp. raw sugar
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. ground ginger
4 boneless, skinless chicken breasts
8 pineapple rings, from canned and drained of juice

In a small bowl combine lime juice, canola oil, raw sugar, salt, cumin and ginger and using a whisk, mix ingredients well into a marinade.

Place chicken breasts in a large plastic ziplock bag with the marinade. Seal bag, turn to coat and refrigerate 60 minutes, turning bag once after 30 minutes.

Preheat grill and grill chicken breasts, turning once, until chicken is cooked thoroughly. Grill pineapple wedges, turning once on the grill and twice each side to make “hatch” grill marks.

Serve each chicken breast with 2 pineapple wedges.

​Karen’s Note:  This recipe is great served with a side of potatoes and a side salad or any green vegetable side dish.