6 boneless skinless chicken thighs(cut into 2" pieces)
120-ounce)can pineapple tidbits(drain, but reserve ¼ cup of the juice)
1 tablespooncorn starch(plus extra as an optional thickener at the end)
½cupbottled teriyaki sauce(plus extra for serving and adjusting taste)
Instructions
Spray the inside of a 3 to 4-quart slow cooker with nonstick spray.
In a small bowl whisk cornstarch, ¼ cup of the teriyaki sauce, and pineapple juice together.
Layer bell pepper, chicken, and then 1 cup of pineapple tidbits in the pot.
Pour the sauce over the top. Cover and slow cooker on low for 3 to 4 hours or until the chicken is cooked through.
About 30 minutes before serving, add the remaining 1 cup of pineapple tidbits and the remaining ¼ cup of teriyaki sauce to the pot. (Note: if the sauce needs thickening, whisk another 1 tablespoon of cornstarch with the teriyaki sauce in a small bowl. Stir into the pot and cook on low with the lid off until the sauce is thickened.)
Notes
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NOTES: If you prefer your bell peppers crisp-tender, add to the slow cooker about 1 hour before serving.
VARIATIONS: Substitute chicken breast, pork butt or shoulder. Pineapple can be omitted and additional bell pepper added.
SERVING SUGGESTIONS: Serve over cooked rice and garnish with sliced green onion and sesame seeds. Season with additional teriyaki sauce, soy sauce, or salt and pepper.