Crock Pot Pineapple Chicken

The chicken in this recipe turned out so tender and flavorful, I could just eat it by itself, but it is also tasty over rice with steamed veggies, fresh pineapple, and a sprinkling of sesame seeds. Flavor with extra teriyaki sauce if you need it for the veggies and rice. Enjoy!

See the original recipe here: https://www.sixsistersstuff.com/recipe/crock-pot-pineapple-chicken/#wprm-recipe-container-96752

Crock Pot Pineapple Chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• ½ cup soy sauce
• ½ cup teriyaki sauce
• 20 ounces pineapple chunks (drain half of the juice out) OR 1 small can pineapple juice
• 1 teaspoon red pepper flakes

Directions:

1. Spray the crock pot with nonstick cooking spray and add chicken breasts.
2. In a bowl combine the soy sauce, teriyaki sauce, and pineapple chunks (with half of the juice) and pour over the chicken.
3. Sprinkle with red pepper flakes on top as desired.
4. Cook on high for 4-5 hours.
5. Shred chicken with two forks in the crock pot.
6. Serve over rice.

Marsha's Notes:

We decided that none of us were that thrilled with the pineapples chunks that had been cooked in the crock pot (Lucas said they just tasted like chicken...) and preferred to add non-cooked pineapple chunks to our plates instead, so we opt to use pineapple juice to cook the chicken in (one small can) or else just leave the pineapple chunks in the crockpot when serving the meat. It feels like a waste to not eat the chunks, so my preference is to use a can of juice when possible.