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Crockpot Pineapple Teriyaki Chicken

A comforting dish of tender chicken in a sweet and savory teriyaki glaze, infused with tropical pineapple, perfect for family dinners.
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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, Comfort Food, Japanese
Calories: 375
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 lb chicken breast Look for organic or free-range options
  • 2 cups teriyaki sauce Choose a low-sodium version if preferred
  • 10 oz canned pineapple tidbits Packed in juice, not syrup
  • 1/2 tsp garlic powder Fresh garlic works even better if you have it
  • 1 tbsp cornstarch For thickening the sauce
  • Rice I recommend long-grain jasmine rice for its fragrant flavor
  • Sesame seeds For garnish
  • Green onion Chopped for garnish

Method
 

Preparation
  1. Start Cooking the Rice: Begin by cooking the jasmine rice according to package directions.
  2. Prep Your Ingredients: Slice the green onions and measure out the sesame seeds.
  3. Whisk the Sauce: In a small bowl, mix together the teriyaki sauce, cornstarch, and garlic powder.
  4. Prepare the Pineapple: Drain the canned pineapples, but be sure to reserve the juice.
  5. Combine in the Slow Cooker: Pour the teriyaki mixture into the slow cooker, add the drained pineapples along with the reserved juice.
  6. Add the Chicken: Place the chicken breasts into the slow cooker, ensuring they’re fully submerged in the sauce.
Cooking
  1. Set It to Cook: Cook on low for about 270 minutes (4.5 hours).
  2. Shred and Glaze: Once cooked, shred the chicken using two forks and return it to the slow cooker to mix with the glaze.
  3. Serve Hot: Dish out the chicken over fluffy rice, garnish with sesame seeds and green onions.

Notes

Chef's tips include using fresh ingredients for the best flavor and avoiding high-sugar teriyaki sauces. Store leftovers in an airtight container in the fridge for up to 3 days.