Description
This Crock-Pot Teriyaki Chicken with Pineapple features tender chicken breasts slow-cooked with bell peppers, onions, and pineapple in a rich teriyaki sauce. It’s a delightful mix of savory and sweet flavors, perfect served over rice or quinoa for an easy, flavorful meal.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 cup bell peppers (red and green, sliced)
- 1 medium onion (sliced)
- 1 cup teriyaki sauce
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons water (if using cornstarch)
- Salt and pepper to taste
- Cooked rice or quinoa (for serving)
- Chopped green onions (for garnish)
- Sesame seeds (for garnish, optional)
Instructions
- Rinse the chicken breasts under cold water and pat them dry with paper towels.
- Season both sides of the chicken breasts with salt and pepper.
- (Optional) Sear the chicken in a skillet over medium-high heat for 2-3 minutes on each side until golden brown.
- Slice the bell peppers and onion into uniform slices.
- In a medium bowl, combine teriyaki sauce, soy sauce, brown sugar, garlic powder, and ginger powder. Whisk until the brown sugar is dissolved.
- Layer sliced onions and bell peppers at the bottom of the Crock-Pot.
- Place the chicken breasts on top of the vegetables.
- Pour pineapple chunks over the chicken.
- Pour the teriyaki sauce mixture over everything, ensuring the chicken is well-coated.
- Cover the Crock-Pot and cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before the cooking time is up, check the chicken for doneness (internal temperature should reach 165°F/75°C). If thickening the sauce, mix cornstarch with water to create a slurry and stir it into the sauce in the Crock-Pot. Cook for an additional 30 minutes.
- Once cooking is complete, remove the chicken from the Crock-Pot and let it rest for a few minutes before slicing.
- Stir the sauce in the Crock-Pot.
- Serve sliced chicken over cooked rice or quinoa, spooning vegetables and sauce over the top.
- Garnish with chopped green onions and sesame seeds if desired.
Notes
- For a spicier kick, consider adding red pepper flakes to the sauce.
- This dish can be made ahead of time and stored in the refrigerator for up to 3 days.
- Leftovers can be frozen for up to 2 months; reheat thoroughly before serving.
- Prep Time: 15 minutes
- Cook Time: 360 minutes