Slow Cooker Pineapple Teriyaki Chicken
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
5
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Calories
446 kcal
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Course
Main Course, Dinner
Slow Cooker Pineapple Teriyaki Chicken
Description
In Slow Cooker Pineapple Teriyaki Chicken, skinless chicken thighs are immersed in a sauce blending pineapple juice, soy sauce, brown sugar, minced garlic, and grated fresh ginger. The chicken slowly cooks on high for four hours or low for eight, allowing the flavors to penetrate and the meat to become fall-apart tender. Flipping the chicken during cooking ensures even exposure to the marinade. After cooking, the pineapple chunks are added and the leftover liquid is thickened with a cornstarch slurry to create a glossy teriyaki glaze. The resulting dish balances sweet and savory with a subtle tang from the pineapple. This dish works well served over white rice, with sliced green onions scattered for freshness. It’s convenient for slow-cooking meal prep, and bone-in or boneless thighs can be used depending on preference, with easy shredding if desired.
Ingredients
- 1 oz. can pineapple chunks $1.59, in juice
- 1/4 cup soy sauce $0.24
- 2 Tbsp brown sugar $0.08
- 2 cloves garlic $0.16, minced
- 1 tsp ginger $0.10, grated fresh
- 5 chicken thigh $4.87, skinless
- 1.5 Tbsp cornstarch $0.04
- 2 green onion $0.17, sliced
- 5 cups rice $0.88, cooked, for serving, optional
Instructions
- Separate the juice from the pineapple chunks. You should have approximately 3/4 cup juice. The juice will go into the sauce and the pineapple chunks will be added later. Refrigerate the pineapple chunks until they're needed.
- To make the pineapple teriyaki sauce, stir together the pineapple juice, soy sauce, brown sugar, minced garlic, and grated ginger. If you have a little less than 3/4 cup pineapple juice, you can add a bit of water to bring it up to 3/4 cup.
- Place the chicken thighs in the slow cooker and pour the pineapple teriyaki sauce over top. Close the slow cooker and cook on high for four hours or low for eight hours. Flip the chicken 3/4 of the way through cooking to make sure all the meat is exposed to the marinade.
- After cooking, carefully lift the chicken out of the slow cooker (it will be fall-apart tender). In a small bowl, stir together the cornstarch with 2 Tbsp water, then whisk it into the remaining liquid in the slow cooker. Replace the lid and let it simmer for 5 minutes on high, or until thickened.
- Once the sauce is thickened, add the pineapple chunks and stir to combine. Finally, add the cooked chicken back to the pot and coat with sauce. Sprinkle sliced green onions over top, and serve over a bed of rice.
Notes
- Bone-in or boneless chicken thighs can be used; the chicken will be tender enough to shred if desired.
- Flip the chicken during cooking to ensure even sauce coverage and flavor absorption.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 446kcal | 22% |
| Carbohydrates | 71g | 24% |
| Protein | 28g | 56% |
| Fat | 5g | 8% |
| Sodium | 754mg | 31% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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