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Pineapple Teriyaki Crockpot Chicken

pineapple teriyaki chicken 1

It’s been awhile since I’ve shared a crockpot recipe. Come to think of it, it’s been awhile since I’ve MADE anything in my crockpot! Sometimes I have to give myself a mental kick in the pants to use my crockpot more often! I forget what a time (and money) saver it is!  Time – because you don’t have to spend an hour “fixing” dinner….and Money – because when you’re running late and you don’t have time to make dinner, you aren’t running out to the nearest fast food joint (or ordering pizza!)

This particular recipe is SO SIMPLE that throwing it in the crockpot before work or school literally takes only minutes and saves you the mental anguish of wondering what you’re going to fix for dinner! That is probably my very FAVORITE part about crockpot cooking.

When I decided to try this recipe I originally saw on Michelle’s Little Piece Of Heaven, I figured it would be fairly well-received amongst my chicken-loving crew….but I had no idea HOW well-received it would be! My husband said it was his favorite crockpot chicken recipe yet! Pretty nice when you consider how SIMPLE it is to make.

pineapple teriyaki chicken

Pineapple Teriyaki Crockpot Chicken


  • 1 cup pineapple juice
  • 1/2 cup packed brown sugar
  • 1/3 cup soy sauce (I used a gluten free Tamari)
  • 2 lbs boneless, skinless chicken breasts


pineapple teriyaki chicken 4

Cut chicken into bite sized pieces. (I skipped this step…I just put in whole chicken breasts.)

pineapple teriyaki chicken

Add chicken and the other ingredients into your slow cooker. Stir.

pineapple teriyaki chicken

Cook on low for 6 to 8 hours or until chicken is tender and falls apart.

pineapple teriyaki chicken

That is literally all there is to it. If you prefer a thicker sauce, transfer to a small sauce pan and boil with flour or cornstarch until reduced to desired thickness.

Serve over rice.

I would LOVE some more quick and easy slow cooker recipes like this one! What is YOUR easiest slow cooker sensation??

pineapple teriyaki chicken 1

Pineapple Teriyaki Crockpot Chicken

Jill Nystul
This particular recipe is SO SIMPLE that throwing it in the crockpot before work or school literally takes only minutes and saves you the mental anguish of wondering what you’re going to fix for dinner! That is probably my very FAVORITE part about crockpot cooking.  You aren’t running out to the nearest fast food joint (or ordering pizza!) anymore
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Main
Cuisine American
Servings 5
Calories 324 kcal


  • 1 cup pineapple juice
  • 1/2 cup packed brown sugar
  • 1/3 cup soy sauce I used a gluten free Tamari
  • 2 lbs boneless skinless chicken breasts


  • Cut chicken into bite sized pieces.
  • Add chicken and the other ingredients into your slow cooker. Stir.
  • Cook on low for 6 to 8 hours or until chicken is tender and falls apart.


Calories: 324kcalCarbohydrates: 28gProtein: 40gFat: 4gSaturated Fat: 1gCholesterol: 116mgSodium: 1081mgPotassium: 794mgSugar: 26gVitamin A: 55IUVitamin C: 6.9mgCalcium: 37mgIron: 1.4mg

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  • Hello Everyone!!
    Well I got myself a slow cooker(8.5 Qt) that I bought from a neighbor for $25(and it’s brand new/never used even).

    My “problem” is, I have never owned one before & do not know just exactly how to cook with it….
    The owners manual says all dishes that are prepared in it need to be under water/under broth…If I’mm making soup, thius sounds fine, but for EVERYTHING?
    I mean, if I wan t to cook a roast in there, I do not want it submerged in water or broth do I? I’m just rather confused as to how to make the healthiest, best tasting, etc,etc for my family.

    • Hi James. Chuck roasts as well as pork shoulder/butt will have plenty of liquid as they cook all on their own without having to add liquid. Leaner cuts of meat such as london broil and tenderloins not so much so those might be better on the stove or oven.

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    1 small yellow (Spanish) onion minced
    1 bottle of barbecue sauce (spicy, sweet, or smokey)
    1/3 c. Chicken stock
    3-4 skinless-boneless chicken breasts (or 3 pound pork roast)

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    2. In a medium size bowl stir all your remaining ingredients together well and pour over the meat.
    3. Cook on low at least 6 hours then pull apart the meat and let sit in the sauce for about 5-10 minutes on high while covered.
    4. Mix well and serve.
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  • I tried making this today and the chicken has this gross coating on it. Not sure how I feel about the texture it took. Kind of yucky, although the sauces tastes good. Does not look like the one on your pic either. Ah the joys of cooking! hehe

  • Like the potato idea. Can’t beat a slow cooker for chili or meat ball & sauce. Also–this sounds like another “Dump Recipe”–& if it is frozen in the marinade when added to the pot it may even come out better. I am with Terry’s kids thinking though, everything comes out soggy & wet; I do not like the texture of meats & vegetables. I am also super paranoid about leaving the crock plugged in all day unattended–you wouldn’t leave your iron on low all day.
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  • I have shied away from using my crockpot because I really hate soggy food, but I am definitely going to try this recipe! Is it okay to use frozen chicken breasts or do I need to defrost?

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  • @Kelly…she’s making teryaki sauce from scratch with the juice, brown sugar and soy sauce :) …I make teryaki sauce all the time and keep it in a mason jar for whenever! So much cheaper than buying the sauce and SO much yummier! Although I do add, and would add it this also, some garlic and ginger for sure! But super yummy recipe! :)

  • I’ve made this very recipe before & while the flavor is excellent the sauce is thin as water. If I made it again I would definitely thicken the sauce with cornstarch & would add some pineapple chunks at the end & maybe some chunked green peppers. My issue with crockpot chicken is that the chicken is always rather tough & chewy from the long cooking time. Does anyone have any thoughts about this?

    • Yes… use a Christmas lights timer to set your cooking time accordingly. The dry chicken is because it is overcooked. Just make sure you don’t forget to turn the Crockpot to “On”.

    • I know what you mean about the chicken. Poached chicken is so nice and tender. What if, instead of a crockpot you brought the sauce to a boil then added the chicken to poach. Turn off, cover & let set for awhile. I just thought of that and think I’ll try it.

  • Sounds great!! and yummy!! Ham-Bean Stuff- Chunks of ham butt, 2-3 cans white beans, 1 can white corn, 1-2 ribs celery, sliced, 5-8 small red potatoes cut in bite sizes, 1 large box vegetable broth. Add water as you see needed.. You can increase/decrease amours to fit number serving. Set high or low. Serve with hot rolls, butter and a salad. I didn’t use any spice. I feel there’s enough with the ham and the vegetables. My hubbie loved it. A little cutting and opening cans. How much easier can it get!!!!!

    • This way she can use/make gluten free as well. I also much prefer the low sodium tamari (same brand as in the photo actually) over regular soy in everything that calls for soy sauce. Tamari is soy sauce but I find it’s a variation that is a bit thicker with a deeper flavor.

  • My favorite by far–that my friends crave and is my go-to meal when we have company–is called “Tomatillo Chicken.” It is actually my friend Elizabeth’s recipe. It’s SO yummy and SO easy!

    3 chicken breasts
    1 jar salsa verde (Herdez brand is best–and the jar is only one size, I believe it’s 16 oz).

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  • I think I would add green onions (like in the picture), bamboo shoots, water chestnuts and sesame seeds….. maybe some chunks of pineapple?? red bell pepper??
    What do you think (since I haven’t tried it yet….

    gonna have to make this next week though!!


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