After many attempts to get this Crockpot Chicken Teriyaki Pineapple bowl just right, I am finally so happy with how it turned out!
If you have been ignoring your slow cooker, this is the recipe to dust off the cob webs and give a try. It is easy, delicious, and can be used so many different ways.
Over the Spoon for:
- high protein meal prep
- naturally gluten and dairy free
- less than 10 ingredients
Having a go-to flavorful chicken recipe is a must in our house! If you like this chicken teriyaki pineapple bowl recipe you should try my Chicken Chili Verde (Instant Pot) or my Panera Barbeque Chicken Salad Copycat Recipe.
Ingredients to make Chicken Teriyaki Pineapple Bowls
- Chicken thighs - boneless and skinless. You can also use cubed chicken breasts
- Teriyaki Sauce - I like to buy low sugar options or make my own!
- Garlic - fresh or to make it easy use frozen garlic cubes
- Ginger - can use fresh or frozen prepped cubes
- Quinoa - if you don't have quinoa, use less teriyaki sauce as this helps absorb liquid
- Bell Pepper - fresh is best!
- Pineapple - canned pineapple chunks works best for cooking: more on this below!
- Arrowroot Powder (or corn starch)
- Rice wine vinegar
- Tamari - or soy sauce
- Green onions - optional for serving
- Sesame seed oil - or sesame seeds, for serving.
See recipe card for quantities.
Instructions for Crockpot Chicken Teriyaki
- Cut Chicken Thighs into one inch cubes
- Place in bottom of crockpot and top with bell pepper, garlic, ginger, and quinoa.
- Top with Teriyaki sauce and cook.
- After 3.5 hours remove about 1 cup of juice with ladle and whisk with arrowroot powder in a bowl
- Add sauce back to crockpot and stir.
- Add pineapple chunks and sliced green onion and serve.
Why can't I cook chicken with fresh pineapple?
Fresh Pineapple has an enzyme in it called Bromelain that breaks down protein. It is often used as a meat tenderizer. If you use fresh pineapple to cook chicken it can turn it into a really mushy consistency.
Canned pineapple has a heat treatment that inactivates bromelain and is better for recipes with meat in it to avoid the protein breaking down.
If you want to serve chicken teriyaki in a pineapple bowl that is the best way to use the fresh pineapple. The bromelain is found in the center core of the pineapple and won't care problems when serving a fresh meal.
- Spicy - add chili pepper flakes while cooking or sriracha sauce after for some heat
- Deluxe - serve it in a sliced pineapple bowl!
I have been making this in the crockpot but you could make this by cooking chicken in the instant pot and then turning to sauté mode to cook the peppers and quinoa.
Store in a container in the fridge for 2-3 days.
Or freeze in an air tight container up to one month!
Ways to serve
You can serve this in a bowl, as is.
In a lettuce wrap or pita.
Over rice, quinoa, or cauliflower rice.
In a pineapple boat!
With steamed broccoli
I hope you are Over the Spoon for this recipe!
It is my goal to inspire you to create healthy and easy meals.
It would mean the world if you could leave a review or a star rating below!
Chicken Teriyaki Pineapple Bowl
- Crock Pot
- 1.5 lbs chicken thighs
- 1 tbsp minced garlic
- 1 tbsp grated ginger
- 1 cup Teriyaki sauce
- ¼ cup quinoa
- 1 red bell pepper
- 1 can pineapple chunks, drained
- 1 tbsp arrowroot powder
- ½ cup green onion
- 2 tbsp rice wine vinegar
- 1 tbsp tamari or soy sauce
- 1 tbsp sesame seed oil
- Cut chicken thighs into 1 inch pieces.
- Place chicken thighs in crockpot and top with diced bell pepper, quinoa, ginger, garlic, and teriyaki sauce.
- Cook on high for 2.5 - 3 hours.
- With a ladle, remove about 1 cup of liquid and whisk it in a bowl with arrowroot powder, rice wine vinegar, and tamari.
- Return sauce to crockpot and stir in pineapple chunks and green onion.
- Serve with a drizzle of sesame seed oil and red pepper flakes for a touch of spice.
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