1. Season chicken with pepper to taste. Place in a 1-gallon zip-lock bag.
2. Add the pineapple with its juice, soy sauce and sugar. Close the bag, removing as much air from the bag as possible.
3. Give the bag a gentle shake to mix everything together. Store in the freezer for up to two to three weeks.
4.Remove from freezer the night before cooking. Place the bag in a large bowl or plate, and set in the refrigerator to thaw overnight.
5. When all the ingredients have completely thawed, empty the bag into a 6-quart slow cooker. Make sure to get everything out, using a spoon or spatula if needed to scrape the bag.
6. Cover and cook on high for 4 hours, or on low for 8 hours.
7. Remove chicken thighs and shred with a fork. Return shredded chicken to the slow cooker and combine with pineapple-soy cooking liquid.
8. Serve with warmed corn tortillas and oven-roasted zucchini.
Optional toppings: Shredded Jack cheese, pickled jalapeno, shredded green cabbage, pineapple salsa.
Easy and Hearty Potatoes with Spinach and Eggs: A Comforting Dinner Recipe
No Matter How Much I Eat, I Still Want More Of This Dish
Savory Skillet Chicken Delight
How To Make Cabbage Fritters
The last few years have been marked by turmoil and uncertainty
Boost Your Garden with Citric Acid
Smoked Sausage and Cheese Potato Casserole
Homemade sweets without an oven: Quick dessert with a taste everyone loves
Stop throwing them away! Here are 2 easy and cheap ideas to give them new life