Fried Shrimp Asian Style

1 package Panko breadcrumbs (Asian food stores)
6-12 big tiger shrimp or other big shrimp, rinsed and peeled (except bottom part)
1 Egg (beaten)
Dash of salt

On a flat clean surface, beat each rinsed/peeled shrimp to elongate and lengthen and make sure when it cooks, it will not curve too much. Dip into egg batter and then the breadcrumbs and cook in mid heat with frying pan that has warmed canola oil (thin layer on bottom of pan). Turn over and cook few minutes until done. Rest on paper toweled plate before serving. Serve with tempura sauce or light soysauce. You can substitute the shrimp with vegetables such as sliced sweet potato, potato, cut squid, etc.

Slow Cooker Pineapple Chicken

1 Package of Chicken Thighs
1 Can of Pineapple tidbits
1 Can of chicken broth
1 sliced vidalia onion (into 4 chunks)
1/2 cup soy sauce
1 cup mushrooms
1 cup green pepper chopped
Salt/pepper mix

Put in onions, and then rest of the vegetables. Put chicken on top. Pour sauce over entire thing, the mixed pineapple juice, soy sauce and chicken broth. Sprinkle salt/pepper mix onto chicken thighs. Cook on high 4-5 hours or low 8-10 hours.
Serve with cooked white rice.