Description
How to make tender crockpot teriyaki chicken with soy sauce and pineapple that’s perfect for busy weeknights with minimal prep and maximum flavor.
Ingredients
Scale
Base Ingredients
- 2 lbs boneless skinless chicken thighs, trimmed
- 1 cup pineapple chunks, drained
- 1 large onion, sliced thin
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
Teriyaki Sauce
- 1/2 cup low sodium soy sauce
- 1/3 cup brown sugar, packed
- 1/4 cup pineapple juice
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp red pepper flakes
Thickening & Garnish
- 3 tbsp cornstarch
- 3 tbsp cold water
- 2 green onions, sliced
- 1 tbsp sesame seeds, toasted
- Cooked white rice for serving
Instructions
- Prep Chicken: Place chicken thighs in crockpot and season with salt and pepper. Add sliced onion, pineapple chunks, minced garlic, and grated ginger over top. Don’t worry about perfect layering.
- Make Sauce: Whisk together soy sauce, brown sugar, pineapple juice, rice vinegar, sesame oil, and red pepper flakes in a bowl. Pour evenly over chicken mixture.
- Cook Low: Cover and cook on low for 4 hours until chicken shreds easily with a fork. Resist lifting the lid during cooking – it releases heat and extends cooking time.
- Shred Chicken: Remove chicken to a plate and shred into bite-sized pieces using two forks. Discard any tough bits. The meat should fall apart easily when properly cooked.
- Thicken Sauce: Mix cornstarch and cold water until smooth. Stir into crockpot juices and cook on high 15 minutes until sauce thickens and becomes glossy and coating consistency.
- Combine Everything: Return shredded chicken to crockpot and stir gently to coat with thickened sauce. Let stand 5 minutes to absorb flavors before serving over rice.
- Serve Hot: Garnish with sliced green onions and toasted sesame seeds. Serve immediately over steamed rice with extra sauce spooned over top for maximum flavor in every bite.
Notes
Use chicken thighs not breasts for tender results that won’t dry out during long cooking.
Mix cornstarch with cold water first to prevent lumps in the sauce.
Store in airtight container in refrigerator for up to 4 days.
Double the recipe and freeze half for easy future meals.
Toast sesame seeds in dry skillet for best flavor and crunch.
Serve over rice to soak up all the delicious teriyaki sauce.
Allergy Information: Soy, Sesame
Nutrition
- Calories: 285
- Fat: 8g
- Carbohydrates: 22g
- Protein: 32g