Ingredients
• 1.5 lbs (680g) boneless, skinless chicken thighs or breasts
• 1 can (20 oz) crushed pineapple, undrained (reserve juice)
• ¾ cup teriyaki sauce (or soy sauce + 1 tbsp honey)
• ¼ cup ketchup
• 2 tbsp brown sugar
• 1 tbsp rice vinegar or apple cider vinegar
• 1 clove garlic, minced
• ½ tsp ginger, grated
• ¼ tsp red pepper flakes (optional, for heat)
• Salt & black pepper to taste
• Optional: 1 bell pepper, sliced (for color & crunch)
Instructions
- Place chicken in the slow cooker.
- In a bowl, whisk together crushed pineapple (with juice), teriyaki sauce, ketchup, brown sugar, vinegar, garlic, ginger, red pepper flakes, salt, and pepper.
- Pour sauce over chicken. Add bell pepper if using.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender and shreds easily.
- Remove chicken and shred with two forks. Return to the pot and stir to coat in sauce.
- Serve hot over rice, quinoa, or noodles. Great with steamed veggies or a crisp salad!
✨ Perfect for meal prep, busy weeknights, or feeding a crowd!
💡 Make it thicker: Mix 1 tbsp cornstarch with 2 tbsp cold water. Stir into the sauce and cook on HIGH for 15–20 mins.
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 6 hrs (on low) , Total Time : 6 hrs 10 mins , Servings : 4 , Calories : 320 , Net Carbs: 28g , Fats: 9g , Protein: 30g