Ingredients

The following ingredients have 4 Servings
  • 1 lb. Chicken Breast (cubed)
  • 1 bottle Teriyaki Sauce (prepared)
  • 20 oz Pineapple chunks (liquid drained and reserved)
  • ½ Onion (small and chunked, chunks separated)
  • ½ red bell pepper (medium, chopped bite size)
  • ½ Orange pepper (medium, chopped bite size)
  • 2 Tablespoon Cornstarch
  • 2 Tablespoon Water
  • to taste Seasoned salt
  • Garlic Powder
  • to taste Ginger powder

Instruction

  • Combine cubed chicken, peppers, and onion in a bowl.
  • Season with the seasoned salt, garlic and ginger powders.
  • Place mixture into the slow cooker and add ¼ C of water. Cook on high for 1.5 hours or low for 3-4, stirring occasionally to mix flavors and prevent sticking.
  • After cooking time is reached, add the pineapple and bottle of teriyaki sauce. Mix well and continue to cook for another 1 hour on high or 3 hours on low
  • After cooking time is reached, with a slotted spoon, separate the sauce from the chicken, pineapple and peppers. Pour the sauce into a saucepan and add the reserved pineapple juice. Bring to a boil.
  • In a small bowl, combine the cornstarch and 2 tbsp. of water and mix well. Add to the boiling sauce, one tablespoon at a time and mix well. Sauce will begin to thicken.
  • When sauce is thickened, add it back to the slow cooker along with the chicken mixture.
  • Stir well and let cook for a final ½ hour.