Slow Cooker Pineapple Teriyaki Chicken
Ingredients
The chicken and sauce
-
1
20 oz. can
pineapple chunks in juice
-
¼
cup
soy sauce
-
2
Tbsp
brown sugar
-
2
cloves
garlic, minced
-
1
tsp
grated fresh ginger
-
5
pieces
skinless chicken thighs
-
1½
Tbsp
cornstarch
-
2
pieces
green onions, sliced
For serving
-
5
cups
cooked rice (optional)
Instructions
- Drain the pineapple chunks and reserve approximately ¾ cup of the juice.
- Mix the pineapple juice, soy sauce, brown sugar, minced garlic, and grated ginger to create the teriyaki sauce.
- Place the chicken thighs in the slow cooker and pour the sauce over them.
- Cook on high for 4 hours or low for 8 hours, flipping the chicken halfway through.
- Once cooked, remove the chicken and mix cornstarch with water, then whisk it into the remaining sauce in the slow cooker.
- Let the sauce simmer for 5 minutes until thickened.
- Add the pineapple chunks back into the sauce and stir.
- Return the chicken to the slow cooker, coat it in the sauce, and serve with sliced green onions and rice.
Nutrition Facts (estimated)
Servings
5
Calories
446
Total fat
5g
Total carbohydrates
71g
Total protein
28g
Sodium
754mg
Cholesterol
0mg
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