Hawaiian Pineapple Crockpot Chicken

On Sundays, I rarely want to make plans – I like to see how I feel as the day goes along – and many Sundays I don’t feel like spending hours in the kitchen. Here’s a great recipe for those lazy Sundays…or Mondays…or


1 package (approx. 1.5 lb) boneless skinless chicken breasts

1 6 oz can pineapple juice

1/3 cup reduced sodium soy sauce

1/4 cup brown sugar, firmly packed

1/2 cup BBQ sauce

3/4 cup fresh pineapple, chopped into half inch chunks

Place all ingredients into a crock pot on LOW for 6 hours. I serve this with red pepper brown rice mixed with 2 tbsp mango salsa. This dinner is so easy and delicious you will want to make it all the time. You can also make this as a party appetizer – just chop the chicken into two inch chunks before cooking and serve right in the crock pot. Aloha!



Grilled Tri Tip Steak Salad



We are doing some serious grilling around here in the month of June – nothing tastes like summer like delicious veggies and/or meat with a little char on it, right? This is a really awesome summer recipe that features two things native to California – Tri Tip steak and Sriracha Red Chili Sauce – the latter which has been in serious danger of disappearing from the grocery store after a year long drama. I never believed LA could be swept up in a pepper factory drama – but if you haven’t heard about it you can read the back story at: http://www.washingtonpost.com/news/post-nation/wp/2014/05/14/theres-still-a-lot-of-drama-surrounding-the-sriracha-factory-in-california/




This is the stuff – yum!


Tri Tip is a cut from the bottom sirloin originally sold as ‘Santa Maria Steak” after a guy in Santa Maria, California started marketing it there in the 1950’s.  It is also popular with cooks who use it in Chili Con carne. If you haven’t tried it – you are in for a treat.

This recipe is super easy and has a really unique flavor. We never get tired of  making it – and there is enough steak left for sandwiches the next day!


1 large (6 ounce or bigger) bag organic spinach (I use Trader Joe’s)

1 Tri Tip Steak, approximately 1.5 pounds

juice of 1 lime

juice of 1 orange, plus 1/2 teaspoon zest

1 tablespoon Sriracha Red Chili Sauce

4 teaspoons seasoned rice vinegar

3 teaspoons canola oil

2 teaspoons honey, divided

5 tablespoons soy sauce, divided

1 teaspoon finely shredded fresh ginger

2 garlic cloves, finely chopped

2 red bell peppers, seeded and quartered

1/2 fresh pineapple, cut into 1 inch strips



Heat grill  to medium heat (around 400 degrees)

In a medium bowl, mix 1 tablespoon honey, 2 tablespoons soy sauce, garlic and ginger. Place in Ziploc bag with steak, toss to coat. (If you have time to prep in the morning or are prepping overnight, even better – the longer the steak marinates, the better it is)

Grill pineapple and peppers with lid down for about 3-6 minutes, or until lightly charred. Cut into 1 inch chunks and set aside.

Whisk together lime juice, orange zest and juice, remaining 3 tablespoons soy sauce, garlic, chili sauce, rice vinegar, oil and remaining honey in a small bowl, then set this aside and turn your attention back to the grill – its time to cook the steak! If you have a 1.5 – 2 pound tri tip, you should cook it 10-12 minutes per side, turning only once. The steak will continue to cook once you take it off the grill, so don’t over cook it! It should be light pink inside and not browned all the way through. Slice into 1/4 inch pieces, then slice into strips.

Toss together the spinach, pineapple, pepper, steak and dressing in a large bowl. Serve immediately. Bon appetit!