Black and Blueberry Die (A Fresh-Baked Mystery Book 11) (19 page)

INGREDIENTS

2-3 pounds boneless, skinless chicken breasts, cut in 1 inch chunks

Salt and pepper

2 cups pineapple chunks (canned, frozen, or fresh)

1 cup honey

1/4 cup light soy sauce

3 tablespoons diced red onion

4 tablespoons ketchup

2 tablespoon coconut oil

3 cloves garlic, minced

Red pepper flakes (optional)

4 teaspoons cornstarch dissolved in 4 tablespoons water

Sesame seeds

DIRECTIONS

Use a liner or lightly oil slow cooker.

Season chicken with lightly with salt and pepper, and place in the bottom of slow cooker. Add pineapple to the slow cooker.

Mix in a small bowl, honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes and stir until well combined. Pour over chicken.

Cook on low for 3 hours, or just until chicken is cooked through.

Dissolve 4 teaspoons of cornstarch in 4 tablespoons of water and pour into crock pot. Stir to combine with sauce.

Replace lid and cook sauce on high for fifteen minutes or until thickened.

Sprinkle with sesame seeds and serve over rice.

Serves 6.

Livia J. Washburn has been a professional writer for more than twenty years. She received the Private Eye Writers of America Award and the American Mystery Award for her first mystery, Wild Night, written under the name L. J. Washburn, and she was nominated for a Spur Award by the Western Writers of America for a novel written with her husband, James Reasoner. Her short story “Panhandle Freight” was nominated for a Peacemaker Award by the Western Fictioneers, and her story Charlie’s Pie won.  She lives with her husband in a small Texas town, where she is constantly experimenting with new recipes. Her two grown daughters are both teachers in her hometown, and she is very proud of them.