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Pineapple teriyaki chicken

Teriyaki Pineapple Chicken

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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 lbs chicken breasts fully thawed before slow cooking
  • 0.75 cup teriyaki sauce
  • 1 cup pineapple chunks
  • 0.25 cup pineapple juice
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated

Method
 

  1. Place the fully thawed chicken in the slow cooker.
  2. Pour the teriyaki sauce, pineapple juice, garlic, and ginger over the top, then scatter the pineapple chunks around.
  3. Cover; cook on low for 6 hours until tender. Thermometer-check the thickest pieces starting after 3 hours; thawed breasts may finish early. Stop when tender and 165°F.
  4. Slice the chicken and spoon the saucy pineapple over the top.
  5. Serve over steamed rice with a sprinkle of sesame seeds and green onion.

Notes

Thicken the sauce with a cornstarch slurry on high for the last 20 minutes if you like it glossy.
Thaw chicken fully in the refrigerator before beginning. The listed time is a planning estimate; thickness and slow-cooker performance vary.