Clean and trim chicken and split between two Gallon Ziplock bags.
In a sauce pan, over medium-high heat, combine sugar, soy sauce, pineapple juice, ketchup, vinegar, and mustard. Bring to a boil and cook until ingredients are well combined, about 3-4 minutes. Then put in the fridge or freezer to cool some before pouring over the chicken in the Gallon Ziplock.
Bring to a boil and cook until ingredients are well combined, about 3-4 minutes. Then put in the fridge or freezer to cool some before pouring over the chicken in the Gallon Ziplock.
Once cooked, divide the sauce evenly between two bags. Then seal, label and freeze flat.
Slow Cooker Instructions
Cook in Crockpot on Low for 6-8 hours or High for 3 hours. Serve over rice.
Video
Notes
This recipe is meant to make two meals, so if you only want one, cut ingredients in half! Here are the gallon bags I use for freezer meals.It's easiest to drain the pineapple juice with a mesh strainer over a bowl, this way you can easily collect the juice to use separately in the recipe.