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© Meredith Corporation. All rights reserved. Used with permission.
Coat an extra-large nonstick skillet with cooking spray; heat skillet over medium-high heat. Cook chicken in hot skillet about 10 minutes or until evenly browned, turning occasionally.
Drain pineapple slices, reserving the juice. Halve the pineapple slices and refrigerate until serving. In a 4- to 5-quart slow cooker combine reserved pineapple juice, lentils, stock, onion, garlic, jalapeño, five-spice powder, cumin, salt and ginger. Place chicken drumsticks on top of lentil mixture. Cover and cook on Low for 3 1/2 to 4 hours.
Top each serving with the reserved pineapple, finely chopped red onion and/or fresh cilantro.