Pineapple Teriyaki Chicken with Bell Peppers Recipe (Island Vibes in a Bowl)
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup pineapple chunks (fresh or canned in juice, not syrup)
- 1 cup low-sodium teriyaki sauce or coconut aminos teriyaki blend
- 1 bell pepper (red, yellow, or orange), sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
- ½ teaspoon ground ginger
- Optional: sesame seeds or sliced green onions for garnish
Instructions:
- Place chicken in the slow cooker.
- Add pineapple chunks, sliced bell pepper, onion, garlic, and ginger.
- Pour teriyaki sauce over the top.
- Cook on LOW for 6–7 hours or HIGH for 3.5–4 hours.
- Shred chicken in the pot and stir to coat with sauce.
- Serve over jasmine rice, cauliflower rice, or noodles. Top with sesame seeds or green onions.
Tips & Ideas:
- Want it sweeter? Add a splash of pineapple juice or a teaspoon of maple syrup.
- Add snap peas or broccoli during the last hour for extra color and crunch.
- Leftovers make a killer teriyaki rice bowl or wrap.
⚠ Caution: Many teriyaki sauces contain high sugar or additives. Look for clean ingredients!
