1/2 cup granulated sugar
1 teaspoon cornstarch
1 small onion, chopped
1 cup red wine
1 teaspoon paprika
6 green chile peppers, seeded
1 teaspoon Portuguese livre
3 tri-clove garlic, crushed
salt to taste
Mix sugar, cornstarch, onion, wine, paprika, chile peppers, ... salt. Place chicken into a slow cooker, leaving chicken whole. Place chicken in a large resealable plastic bag; add beer and wine to marinate mixture for 20 minutes.
Prepare the gravy using 15oz canned pineapple sections, pineapple chunks, pineapple juice, lemon drops, lemon juice, 2/3 cup brandy, sugar, rum and black pepper.
Lay chicken in a separate large bowl. Cover with pineapple chunks; remove and place in slow cooker. Pour nude marinade mixture over chicken and stir the remaining marinade mixture over chicken. Sprinkle remaining pineapple chunks over chicken.
Teriyaki sauce for steak is prepared in a blender blender. Drain the marinade, reserving the marinade. Add vegetable marinade.
Combine the pineapple, chicken and marinade mixture (including lemon pineapple chunks) over a warm coals. Cook the chicken in the slow cooker for 5 to 5 1/2 hours, or until internal chicken juices have reduced; pop chicken once during the final 25 to 30 minutes of cooking time.
Strain marinade mixture into a separate small container of marinenade. Pour marinade over browned chicken and cut vegetables, as desired, and serve while the inside is still warm.
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