Tuesday, September 6, 2011

5 Minute Teriyaki Pineapple Chicken

Yes, it's that easy.  Throw everything in a crock pot and cook on high for about 5 hours, or until the chicken is tender and beginning to brown.  I love lazy Sundays when I can just throw everything in a pot, leave for the day and then come home to a delicious meal.  It's Labor Day weekend and I have spent every single day with my horses.  Of course, when I come home I don't want to fuss with a big meal (or wait to eat!  I'm starving!).  Teriyaki Chicken with Pineapple is sweet and salty with a hint of tang.  I served this over rice, but you could easily turn it into a salad or add in more veggies for a full one pot meal.  Enjoy!

A warm tasty meal to come home to after a long day outside

1 large package boneless skinless chicken thighs (about 12)
1 can pineapple chunks in pineapple juice, reserve the juice
1/2c soy sauce (if you are going gluten free make sure you use gluten free soy sauce such as Tamari)
1/4c rice wine vinegar
1/4c brown sugar
1-2tbs cornstarch
Cooked white rice, for serving

1. Spray the bottom of a crock pot with cooking spray or oil.  Throw in the chicken, arranging so that they are all in a single layer.
2. In a bowl, mix the reserved pineapple juice, soy sauce, rice wine vinegar and brown sugar.
3. Throw the pineapple chunks on top of the chicken and pour the sauce over the entire dish evenly.
4. Cook on high for about 5 hours.
5. When the chicken is tender and the pineapple is browning, pour out almost all of the juices into a sauce pan.  Skim off as much fat as you can and throw away.  Then boil the sauce until reduced by half.  Meanwhile, keep cooking the chicken, with less liquid the chicken will begin to brown (omit this step if you don't like your chicken browned).  If you like your sauce thickened, add a tbs or 2 of cornstarch (mixed with cold water first!) into the sauce and boil a minute or two until at desired thickness.
6. To serve, dish some chicken and pineapple over white rice and top with sauce.

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