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11) Crockpot Teriyaki Chicken with Pineapple

Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 lbs boneless skinless chicken thighs or breasts, trimmed
  • 1 can 20 oz pineapple chunks, drained with juice reserved
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup brown sugar packed
  • 1/4 cup rice vinegar
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated (or 1 tsp ground ginger)
  • 1 tbsp cornstarch + 2 tbsp cold water for thickening
  • 1 tbsp sesame oil optional
  • 1/4 tsp red pepper flakes optional
  • Sesame seeds and sliced green onions for garnish
  • Cooked rice or noodles for serving

Method
 

  1. Place chicken thighs in the crockpot and scatter pineapple chunks on top.
  2. Whisk together reserved pineapple juice, soy sauce, brown sugar, rice vinegar, garlic, and ginger; pour over the chicken.
  3. Cover and cook on low for 6 hours or high for 3.5 hours, until chicken is very tender.
  4. Remove chicken to a platter and shred with two forks; return shredded chicken to the crockpot.
  5. Stir cornstarch with cold water, add to crockpot, and cook on high 10–15 minutes to thicken.
  6. Stir in sesame oil if using, taste and adjust seasoning, then serve over rice or noodles with sesame seeds and green onions.