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Food & Drink


I was experiencing the kind of day this morning, you know. The type of day where you have an endless list of things to do, but your body is screaming at you to relax and relax and watch Netflix throughout the day. It’s a common occurrence. But I wanted to eat and cook, so I put together the most straightforward recipe: slow Cooker Pineapple Teriyaki Chicken. #noregrets

This is undoubtedly one of the meals that cook by itself, which means you can binge-watch Netflix or do laundry or do whatever else while it’s doing its thing, return when it’s done to serve it up and savor. It’s perfect for a busy (or lazy) weekend or to cook while in the office during the workweek.


You can certainly prepare the Slow Cooker Pineapple Teriyaki Chicken with breasts instead. However, I’ll advise you that they’ll end up dry and less succulent than the dark meat thighs. It’s the way things work.


1 20 oz. will pineapple chunks with juice ($1.59)

1/4 cup soy sauce ($0.24)

Two tablespoons brown sugar ($0.08)

Two cloves of garlic, chopped ($0.16)

1 tsp fresh ginger grated ($0.10)

Five skinless and uncooked chicken legs* ($4.87)

1.5 Tbsp cornstarch ($0.04)

Two green onions cut ($0.17)

5 cups rice cooked to serve (optional) ($0.88)


Remove the juice and chunks of pineapple. There should be about 1/4 cup of juice. The liquid will be added to the sauce, adding the pineapple pieces in the future. The pineapple chunks should be refrigerated until they’re required.

To prepare the pineapple teriyaki sauce, mix the juice of the pineapple, soy sauce, chopped garlic, brown sugar, and grated ginger. If you have under 3/4 of a cup of pineapple juice and want to add water, make it up about 3/4 cup.

Place the chicken thighs into the slow cooker. Pour the pineapple sauce teriyaki on top. Close the slow cooker, and cook at high for four hours or low for 8 hours. Flip the chicken about 3/4 of it during cooking to ensure it is entirely in the sauce.

When the chicken is cooked, take it from the cooker (it will be tender and fall apart). AMix the cornstarch and two tablespoons of water in a small dish, then mix it with the liquid remaining inside the slow cooker. Cover the oven and allow it to simmer for 5 minutes at a high or until it becomes thick.

When the sauce has thickened when it is thickened, add the pineapple chunks and stir until they are well integrated. Add the chicken that has been cooked back into the pot and then coat it with sauce. Sprinkle slices of green onions over the top, and serve it on rice.

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Joseph M. Kay

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