6 skinless, boneless chicken breast halves
1 (15 ounce) can pineapple slices, reserve juice
1/3 cup packed brown sugar
2 tablespoons lemon juice
1/4 teaspoon ground ginger
1/4 cup cornstarch
- Place chicken breasts in oblong slow cooker sprayed with vegetable cooking spray and sprinkle with a little salt. Place pineapple slices over chicken.
- In small bowl, combine pineapple juice, brown sugar, lemon juice, ginger and cornstarch and stir until cornstarch mixes with liquids. Pour over chicken breasts.
- Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 1/2 to 3 hours. Serve over hot buttered rice.