Hawaiian Chicken

In a Dutch oven over low heat, add soy sauce, vinegar, pineapple juice, brown sugar and ginger. Stir to combine and heat just long enough for the sugar to dissolve. Add chopped garlic, water, and chicken. Turn chicken to coat.

Bring to a boil and skim off and discard any foam that rises to the top. Reduce heat to low and simmer with the lid closed for 45 minutes to an hour.

At this point, stir or flip chicken pieces so that the opposite side is immersed in the sauce. Add mushrooms, stir, and cover. Cook an additional 45 minutes to an hour or until the chicken is easily shredded with two forks.

Shred chicken and stir. If using chicken thighs, remove the chicken to a plate, shred, discard bones, and return the meat to the sauce.

Serve over steamed or brown rice and enjoy!

Note: this recipe may be easily doubled using double the chicken and the same amount of sauce, and works just as well in the slow cooker. For a crock pot or slow cooker, add all ingredients at once and cook on low heat for 6 hours or until chicken is tender and easily shredded.