Ingredients
Equipment
Method
- Place chicken in the crock pot.
- Add half the pineapple chunks and all the juice.
- Pour in teriyaki sauce, brown sugar, garlic, and optional ginger.
- Cover and cook on LOW for 5–6 hours or HIGH for 2.5–3 hours.
- In the last 30 minutes, stir in the remaining pineapple chunks.
- Mix cornstarch and cold water, then stir into the crock pot.
- Let cook uncovered until sauce thickens slightly.
- Shred or slice chicken, toss in sauce, and serve over rice.
- Garnish with sesame seeds and scallions.
Notes
You can swap canned pineapple for fresh or frozen.
Chicken breasts give a leaner texture, while thighs offer more richness.
Great for freezer meals cool completely before storing.
Double the batch for easy meal prep all week.