This isn’t a Western recipe. Back in the time of our characters in Four Weddings and a Kiss, folks worked hard for food and often ate simple meals. Families slaughtered chickens and other animals in the backyard, women spent hours over hot fires, and vegetables were only on hand if the garden had yielded a bountiful harvest after months of drought. Today we’re fortunate to have ingredients at our fingertips. Pineapple wouldn’t have been an option for Western settlers in the late 1800s, the time of Four Weddings and a Kiss, so be sure to count your blessings as you sit down to eat this tasty meal with your loved ones.
For the four of us writing Four Weddings and a Kiss, we could agree on one thing while talking recipes: simplicity. We turned a deaf ear to Margaret Brownley’s recipe suggestion (take-out pizza) and thought hard about what we had cooked up over the last few months. As four very busy authors, we all know if the recipe isn’t simple and fast, it’s not going to find its way to the table. But this one recipe works for us because it’s fast, delicious, and impossible to ruin. While a crockpot recipe may not sound like a quick meal, it’s easy to throw together when we need to make deadlines. The four-hour cooking time translates to only a few minutes of effort.
This dish is assembled quickly and can be made with ingredients you probably already have on hand. And the end result is tender, pull-apart chicken with pineapple and barbeque flavors. It’s pure bliss after an intense day of writing and editing. Or procrastinating.
Prep Time: 10 minutes
Cook Time: 4 hours
Yield: 4-6 servings
Barbequed chicken sandwiches stuffed with slow-cooked, shredded chicken make a delicious casual lunch or dinner entree.
3-4 pounds boneless and skinless chicken breasts
1 (15 ounce) can pineapple chunks, undrained
1 medium onion, chopped
1 (15-20 ounce) bottle of your favorite barbeque sauce
Buns for servings (optional)
- Add to crockpot in layers beginning with the chicken breasts on the bottom, followed by pineapple, onion and smothering everything in a tangy barbecue sauce.
- Cook for four hours on high heat or six to eight hours on the lowest setting.
- Remove chicken. Shred the chicken, and serve with or without buns. Enjoy!