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Substitute 1 bottle (10 oz.) KRAFT Sweet 'N Sour Sauce for the barbecue sauce.
Prepare using 2 cups instant white rice. Decrease cooking time to 30 min. after adding the rice.
Do not add cold water to slow cooker immediately after use, as this could cause it to crack. Either add warm soapy water or let the slow cooker reach room temperature before cleaning.
Enjoy the Asian flavors of this low-fat main dish that can help you and your family eat right.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I used a red pepper instead of green, and used instant brown rice instead of white. It came out great! I also used the juice from the can of pineapple to add a little more liquid to the pot. I knew I would like the rice a bit more on the wet side. I thought the flavor really did taste like sweet and sour! This recipe is a keeper!
This recipe should not ever be made with long-grain rice. Definitely substitute with 2 cups of instant rice. I have added addition water, bbq sauce and pineapple and added an addition 50 min. to cooking time. I will try it again sometime with my suggestions.
I have made this several times, but definitely with a few changes: a whole onion is too much, I use half or less, finely chopped. I don't drain the pineapple and leave out the broth completely. For a little kick, I add some red pepper flakes or even Sriracha, and a bit of garlic powder. I like to use both red and green peppers for some color, and I add them about halfway through cooking because I don't like them crisp. Speaking of cook time, 6-7 hours on low is too long, the meat tends to dry out. I cook the rice separate, it gets too mushy in the pot. And I top it with peanuts at the end. It's a favorite!