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Teriyaki Chicken and Pineapple Bowls
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Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Slow Cooker
  • Serving Bowls

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs
  • ¾ cup teriyaki sauce
  • 1 (20 oz) can pineapple chunks in juice, drained
  • 2 cups cooked white rice
  • 2 green onions, sliced
  • 1 tablespoon sesame seeds

Instructions
 

  • Place the chicken thighs in the bottom of the slow cooker. Pour the teriyaki sauce over the chicken and add the drained pineapple chunks.
  • Cover and cook on low for 5 to 6 hours until the chicken is very tender and pulls apart easily.
  • Shred the chicken directly in the slow cooker using two forks and stir it into the sauce and pineapple.
  • Spoon the cooked rice into four bowls. Top each bowl with a generous portion of the chicken and pineapple mixture.
  • Sprinkle the sliced green onions and sesame seeds over each bowl before serving.

Notes

If the sauce thickens too much during the cook time, stir in a splash of the reserved pineapple juice right before serving. You can cook the rice ahead and reheat it in the microwave so everything stays simple at the potluck. Leftovers store well in the fridge for up to three days and reheat nicely with a little extra teriyaki sauce stirred in.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Serving Bowls