Thursday, November 14, 2013

Crock Pot Pineapple Chicken Teriyaki

The crock pot is an amazing kitchen appliance.  It not only saves time, but it saves money too (it keeps me from ordering carry out!).  I have been really busy this week getting ready for my craft show on Saturday so I have not spent much time in the kitchen.  My husband John is a good sport but I knew he would appreciate a hot meal when he got home from work today.  I did not have a lot of time and had some chicken breasts that needed to be made into something, so I pulled out the trusty old crock pot, put on my mad scientist hat and created a delicious meal with stuff I had in my pantry! It turned out yummy, and as my daughters boyfriend Justin would say it was definitely blog worthy, so I thought I would share it here!

Crock Pot Pineapple Chicken Teriyaki (6 to 8 servings)
3 to 4 chicken breasts
salt & pepper
1 clove garlic minced
crushed red pepper flakes
1 can pineapple chunks in juice
1 sweet red pepper (chopped)
1 onion (chopped)
1/2 cup brown sugar
1/3 cup teriyaki sauce
2 Tbs. corn starch
Toasted sesame seeds (optional)

Directions:  Spray your crock pot with non stick cooking spray (this helps with clean up!)  place chicken breasts in bottom of crock pot and season with salt & pepper.  Add on top of chicken the pineapple chunks, brown sugar, teriyaki sauce, sweet red pepper, onion, minced garlic, and a sprinkle of red pepper flakes and stir until combined.  Cook on low for 6/7 hours or on high for 3 1/2 to 4 hours.  About 1/2 hour before done shred chicken with fork and mix 2 Tbs. corn starch with 1/4 cup water and stir into bubbling mixture, continue to cook another 1/2 hour. This thickens the sauce.  Serve over rice, sprinkle with toasted sesame seeds if desired.  Enjoy!

Cooks Notes:  I made my rice in my rice cooker and stir fried some fresh pea pods in a little olive oil (this only takes about 5 min!)   

Place the chicken breast on bottom and season with salt & pepper
Add everything else (except the corn starch) and stir

I cooked mine for about 3 1/2 hours on high then shredded the
chicken with two forks the sauce will be thin

Mix 2 Tbs. corn starch with 1/4 cup water and stir into sauce 

Let cook about another 1/2 hour until sauce thickens

I made white rice in my rice cooker (another time saving kitchen appliance!)

Stir fry some pea pods in a little olive oil for about 5 min
until bright green and puffy, 
then season with coarse salt and coarse pepper

I toasted some sesame seeds in a small pan to sprinkle on top.  
Toasting them brings out the rich nutty flavor

Stir frequently until golden brown, be careful they don't burn!


I will definitely be making this one again!  It was really tasty and it looked like I spent hours slaving over a hot stove instead of glittering Christmas ornaments for my show!  If you give it a try, let me know what you think!

Happy Crocking,

No comments:

Post a Comment