Description
A simple, no-fuss crockpot recipe for tender teriyaki chicken with pineapple and bell peppers.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 cup teriyaki sauce
- 1 can (about 8 ounces) pineapple chunks in juice
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Cooked rice, for serving
- Optional: sesame seeds, for garnish
- Optional: green onions, sliced, for garnish
Instructions
- Chop the bell pepper and onion into bite-sized pieces.
- Place the chicken in the bottom of your Crockpot and pour teriyaki sauce over it.
- Add pineapple chunks, garlic, chopped bell pepper, and onion.
- Season with salt and pepper to taste.
- Cover and cook on low for 6–8 hours, or on high for 3–4 hours.
- Once cooked, shred the chicken in the pot and serve over rice, garnished with sesame seeds and green onions.
Notes
Choose chicken thighs for juiciness; use quality teriyaki sauce for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg