Crockpot Pineapple Teriyaki Chicken 🍍

Sweet, savory, and just a little tropical—this Crockpot Teriyaki Chicken with Pineapple is one of those easy dinners that hits every time. Juicy chicken thighs slow cook in a homemade teriyaki sauce with soy sauce, honey, garlic, ginger, and a splash of pineapple juice. So much flavor with barely any effort. Toss in some pineapple chunks near the end, thicken up that sauce, and it’s magic. Serve it over rice, with noodles, or on King’s Hawaiian buns for the best little sliders. Don’t forget the sesame seeds, green onions, and extra pineapple on top. One pot. No stress. So good.

👝 How to Store Leftovers

Store in an Airtight container for up to 4 days.

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🤔 Common Questions

How do I thicken the sauce?

Mix 1 tbsp cornstarch with 2 tbsp cold water, stir it into the sauce, and cook on high for 10–15 minutes.

Can I use other cuts of chicken?

Chicken Boneless Skinless Chicken Thighs would work perfectly in this recipe as well and you don’t need to change any of the instructions.

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Melissa Jo

Crockpot Pineapple Teriyaki Chicken

5 from 1 vote

Sweet, savory, and just a little tropical—this Crockpot Teriyaki Chicken with Pineapple is one of those easy dinners that hits every time. Juicy chicken thighs slow cook in a homemade teriyaki sauce with soy sauce, honey, garlic, ginger, and a splash of pineapple juice. So much flavor with barely any effort. Toss in some pineapple chunks near the end, thicken up that sauce, and it’s magic. Serve it over rice, with noodles, or on King’s Hawaiian buns for the best little sliders. Don’t forget the sesame seeds, green onions, and extra pineapple on top. One pot. No stress. So good.

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Prep Time 10 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 10 minutes mins

Servings: 6 people

Course: Main Course

Cuisine: asian

Ingredients

  

1x2x3x?

• 2 lbs boneless skinless chicken thighs
• 1/2 cup low-sodium soy sauce
• 1/4 cup honey
• 1/4 cup light brown sugar
• 1/4 cup rice vinegar
• 2 tbsp sesame oil or olive oil
• 1 tbsp fresh grated ginger or 1 tsp ground ginger
• 2 –3 garlic cloves minced
• 2 –3 tbsp pineapple juice reserved from canned pineapple
• 1 20 oz can pineapple chunks, drained and divided
• 1 tbsp cornstarch + 2 tbsp cold water to thicken sauce
• Garnish: sesame seeds chopped green onions, extra pineapple chunks
• Serve with: white rice noodles, or King’s Hawaiian slider buns

Method

 

1. In a bowl, combine 1/2 tbsp salt, 1/2 tbsp pepper, soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and 2–3 tbsp pineapple juice.

Add to Crockpot

1. Place chicken thighs in the crockpot. Pour the sauce over the top.

Cook

1. Cover and cook on LOW for 4–5 hours or HIGH for 2.5–3 hours, until chicken is tender and easily shredded.
2. During the last thirty minutes, In a small bowl, whisk together the cornstarch and cold water, then stir into the sauce.
3. Add pineapple chunks
4. During the last 30 minutes of cooking, stir in the can of pineapple chunks. But drain the juice first.
5. Cook crockpot to high and cook 15-30 minutes until thickened.

Serve

1. Shred the chicken. Stir gently. Serve over rice or in slider buns. Garnish with remaining pineapple chunks, sesame seeds, and green onions.

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