6 boneless, skinless chicken breasts
1/2 cup ketchup
1/2 tsp. Worcestershire sauce
1 tsp. mustard
1/2 cup crushed pineapple with juice
1/2 cup brown sugar
1 can pineapple chunks
Mix all ingredients together in slow cooler and cook on low 4-6 hours. (Or, bake at 350 for 45 minutes) For the last 20 minutes of cooking time, dump in 1 can pineapple chunks, without the juice. Cook remaining 20 minutes. Serve over rice.
**FREEZING DIRECTIONS: PLACE CHICKEN IN FREEZER BAG. POUR SAUCE MIXTURE OVER CHICKEN IN BAG. FREEZE.
source:Chef in Training