4 frozen chicken breasts
2 garlic cloves, minced
1 can pineapple ring slices - juice reserved
1 tsp. fresh ginger, grated
1/3 cup brown sugar
1 jar BBQ sauce (something a little more on the spicy side tastes great!)
Place chicken in crock pot. Whisk together garlic, pineapple juice, ginger and brown sugar. Pour on top of chicken. Top with BBQ sauce. Cook on low for 6-8 hours. Remove chicken and shred. Place back in crock pot and switch to warm for 15-30 minutes. Serve over brown rice and top with cold pineapple rings leftover from can. ENJOY!
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