This is a five-ingredient recipe, which means every one of them is doing a job. The teriyaki is the sauce, the pineapple is both the cooking liquid and the garnish, and the sesame and green onion are the finish.
The chicken comes out of the cooker to be sliced and then goes back in. That order is deliberate — slicing it in the pot would break it up, and the finished dish shows slices, not shreds.
Why This Recipe Works
- Reserving half a cup of pineapple juice gives the cook enough liquid without diluting the teriyaki into a thin sauce.
- Thighs handle three hours on Low without drying, which breasts in this little liquid would not.
- Holding the chunks back for thirty minutes lets them warm through while staying intact rather than dissolving.
- An uncovered stretch on High at the end tightens the glaze so it clings instead of pooling.
Ingredient Notes
- Pineapple chunks in juice
- One 20-ounce can, drained. Half a cup of the juice goes into the cook; the chunks go in at the end.
- Thick teriyaki sauce
- One cup. A thin teriyaki will not give the dark clinging glaze the dish depends on.
- Chicken thighs
- Two pounds, boneless and skinless, thawed. They are sliced after cooking, not before.
How to Make It
Drain and load
Drain the pineapple, reserving 1/2 cup juice. Add the chicken, teriyaki sauce and reserved pineapple juice to the slow cooker.
Cook to 165F
Cover and cook on Low for about 3 hours, until the chicken reaches 165 degrees Fahrenheit.
Chunks in late
Add the pineapple chunks for the final 30 minutes so they retain their shape.
Slice and glaze
Transfer the chicken to a board, slice it, and return it to the dark teriyaki glaze. If needed, cook uncovered on High for 10 to 15 minutes to tighten the sauce.
Finish
Finish with sesame seeds and green onions. Serve with white rice if desired.
Five Ingredients, in Proportion
The shares below show the relative bulk of what goes into the pot, for the bar only. They are a reading aid rather than a claim about the recipe.
- Chicken thighs2 lb, thawed
- Pineapple chunks, drained1 can (20 oz), chunks in for the last 30 minutes
- Thick teriyaki sauce1 cup
- Reserved pineapple juice1/2 cup, from the same can
- Sesame seeds and green onions1 tbsp seeds, 4 onions sliced
The juice is drawn from the pineapple can rather than bought separately, which is why only five ingredients are listed.
Success Tips
- Measure the reserved juice rather than pouring from the can. Half a cup is the amount; more thins the glaze.
- Slice the chicken on a board, not in the cooker, so the pieces stay clean-edged.
- Only tighten on High if the sauce is still loose. Teriyaki thickness varies by brand.
Serving Ideas
Six servings with plated white rice, finished with sesame seeds and sliced green onions. No bell pepper, chilli or visible onion pieces.
Frequently Asked Questions
Should I add bell pepper?
No. This recipe has no bell pepper, no chilli and no visible onion pieces beyond the green onion finish.
Can I shred the chicken instead?
No. The chicken is sliced on a board and returned to the glaze.
Is the rice one of the ingredients?
No. There are exactly five ingredients; the rice is a serving suggestion and is not counted.
