Wednesday, September 7, 2011

Pineapple Chicken with Acorn Squash

Yum, yum, yum, yum, YUM!!!!!  I was STARVING when I came home today and I was even more anxious to eat when my husband called to tell me how good dinner turned out!  As I was driving back from my first day of teaching and my doctor appointment which immediately followed, my husband told me him and Ella cleaned their plates it was so good!  I hurried home (safely of course) to have some and it was SO worth the wait!  The chicken was so moist and tender, and was even more awesome with a piece of pineapple on the fork with it!  The acorn squash was cooked perfectly and was so perfectly sweet and buttery!  Mmmmmmmm!!!!!

This recipe came to be from a Taste of Home Recipe one of my loyal fans sent me.  She thought it sounded good, but wanted to be able to do it in the Slow Cooker!  You know I'm always up for that challenge!  I strayed from the original recipe of course and tried to simplify it a bit!

With the weather we've been having around here (it went from 100 degrees to 56 degrees,) it felt really good to eat a nice fall meal!  Acorn squash is in season here in Michigan and is super easy to find.  The hardest part is cutting it in half.  Get yourself a big knife and cut toward the stem on both sides, then it will kind of snap in half from there!  I'm no expert, but that's how I did it! LOL

So, how did I do this on the first day back to work?????  Here's how: I put the chicken in the slow cooker insert the night before, seasoned with the salt and pepper and stuck it into the fridge.  I cut up the acorn squash as well the night before, and put that in a ziplock bag in the fridge.  While I was getting ready in the morning, I took the slow cooker insert out of the fridge.  Right before I left, I assembled everything in probably around 5 minutes (maybe a touch longer due to stopping to take pictures!).  Voila!  Not too hard!

I really think your WHOLE family will enjoy this!  It will warm you from the inside out!

Pineapple Chicken with Acorn Squash

6-8 Chicken Thighs, or any other type of meat you would like to use.
1/2 tsp. salt
1/8 tsp. pepper
2 acorn squash, halved, seeded and cut into 1/2" slices
1/3 cup brown sugar
1/2 stick butter, cut into pieces
1 20oz. can sliced pineapple

Place the chicken at the bottom of the slow cooker insert and season with salt and pepper.

Cut your acorn squash in half and scoop the seeds and guts out.

Next, turn them over, cut off the ends and discard them.  Then, slice the rest into 1/2" slices.

Place all of the acorn squash on top of the chicken, sprinkle it with the brown sugar and place the pieces of butter all around.

Place your pineapple slices on top and pour the juice all over!

Cook on LOW for 8-10 hours or on HIGH for 4-6 hours.

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  1. Just sounds DELICIOUS!!! I can't wait to try!

  2. Let me know what you think when you do, Tamara!

  3. Sweet, I never thought of using pineapple with it!
    Definitely have to try it! Thanks!

  4. I made this tonight, it IS delicious!!! Looking forward to the leftovers! Out of curiosity, how big of a crock pot did you use? I was only able to fit 4 chicken thighs and 1 acorn squash into mine!

  5. I used a 6.5 Quart. We like big around here! LOL

  6. We eat Paleo at our house, do you think subbing maple syrup for the brown sugar would work with this? I wonder what the measurement would be....

    1. Absolutely! I would use maybe 1/4 cup?

    2. elisha did you try the maple syrup? We just started eating paleo and i would love to try it too,