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Crockpot Pineapple Teriyaki Chicken

A delightful tropical twist on a classic comfort dish, this Crockpot Pineapple Teriyaki Chicken features tender chicken simmered in an aromatic teriyaki sauce, combined with sweet pineapple for a family-friendly meal.
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Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Hawaiian
Calories: 330
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lb chicken breast (fresh) Feel free to substitute with thighs if you prefer darker meat.
  • 2 cups teriyaki sauce Homemade or store-bought; recommended: Kikkoman.
  • 10 oz pineapple chunks Canned in juice, not syrup; fresh is even better!
  • 1/2 tsp garlic powder Adds a savory punch.
  • 1 tbsp cornstarch Used as a thickener.
  • to taste rice Serve it on jasmine or white rice.
  • to taste sesame seeds Optional garnish.
  • to taste green onion Chopped for garnish.

Method
 

Preparation
  1. Start your rice cooking according to package directions. For jasmine rice, use a 1:1.5 ratio of rice to water, boil, then simmer covered for about 15 minutes.
  2. Slice the green onions into thin rounds and measure out sesame seeds.
  3. In a small bowl, whisk together the teriyaki sauce, cornstarch, and garlic powder until smooth.
  4. Drain the canned pineapple and reserve the juice.
  5. Pour the teriyaki mixture into your slow cooker, then add the drained pineapple along with the reserved juice.
  6. Nestle the chicken breasts into the sauce ensuring they are fully covered.
Cooking
  1. Cover and cook on low for 4.5 hours until chicken is tender and shreds easily.
Serving
  1. Transfer the chicken to a cutting board, shred or slice before returning it to the slow cooker and mixing with the glaze.
  2. Divide hot rice among serving bowls, top with chicken and sauce, and garnish with sesame seeds and green onions.

Notes

Use quality ingredients for better flavor. Leftovers store well in an airtight container for up to 4 days in the fridge or freeze for 3 months.