Crock Pot Teriyaki BBQ Chicken & Pineapple Delight

Ingredients

- 6 boneless, skinless chicken thighs
- 2 tablespoons BBQ rub
- 2 tablespoons olive oil
- 1/2 cup teriyaki sauce
- 1/4 cup soy sauce
- 3 cloves garlic, minced
- 1 medium red onion, sliced
- 1 medium red bell pepper, sliced
- 1 cup pineapple chunks (fresh or canned, drained)
- 2 green onions, sliced for garnish
- 2 cups cooked rice (for serving)

Instructions

1. Prepare the Chicken:
Pat dry the chicken thighs using paper towels. Rub the thighs evenly with the BBQ rub, ensuring all sides are coated. Set aside.

2. Sauté Aromatics:
In a skillet, heat olive oil over medium heat. Add minced garlic, red onion slices, and red bell pepper slices. Sauté for about 5 minutes until the vegetables are tender and the garlic is fragrant.

3. Combine Ingredients in Crock Pot:
Place the seasoned chicken thighs in the crock pot. Top with sautéed vegetables. Add pineapple chunks, teriyaki sauce, and soy sauce. Stir gently to combine and coat all ingredients.

4. Cook:
Cover and cook on low setting for 6 hours (PT6H) or on high setting for 3 hours (PT3H). The chicken should be tender and easily shreddable.

5. Prepare Rice:
While the chicken cooks, prepare 2 cups of rice according to package instructions. Keep warm until ready to serve.

6. Finish and Serve:
Once the chicken is done, carefully remove the lid and stir the mixture. Serve the teriyaki BBQ chicken and vegetables over a bed of warm rice. Garnish with sliced green onions.

Total Time

PT6H20M
6 hours and 20 minutes

Type of Dish

Dinner

Keywords

Crock Pot, Chicken Thighs, Teriyaki, BBQ, Pineapple, Slow Cooker, Easy Dinner, Rice, Sweet and Savory, One-Pot

Recipe Yield

Feeds 4 adults

Calories

Approximately 2,400 calories for the entire dish

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