Ingredients: |
Ingredients: 1 - 20 oz. can Pineapple Chunks
¼ c. Soy Sauce
2 Tbsp. Brown Sugar
2 Garlic Cloves, minced
1 tsp. Fresh Ginger, grated
5 Skinless Chicken Thighs
1½ Tbsp. Cornstarch
2 Green Onions, sliced
5 c. Cooked Rice, for serving (optional)
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Directions: |
Directions:Separate the juice from the pineapple chunks. You should have approximately ¾ c. juice. The juice will go into the sauce and pineapple chunks will be added later. Refrigerate the chunks until they're needed. To make the pineapple teriyaki sauce, stir together the pineapple juice, soy sauce, brown sugar, minced garlic and ginger. If you have a little less than ¾ cup pineapple juice, you can add a little water to bring it to ¾ c. 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 4 hours or low for 8 hours. Flip the chicken ¾ of the way through cooking to make sure all the meat is exposed to 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 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, serve over a bed of rice. |
This recipe for Slow Cooker Teriyaki Chicken is from