This recipe is designed to be simple and convenient. Most of the preparation involves arranging the ingredients and mixing the sauce.

Step 1: Prepare the Chicken

Remove the chicken thighs from their packaging.

Pat them dry with paper towels.

Trim away any large pieces of excess fat if desired, but avoid removing all the fat because it helps keep the chicken moist during cooking.

Season both sides of the chicken thighs with black pepper and garlic powder.

There’s no need to add much salt because the soy sauce will provide plenty of seasoning.

Step 2: Arrange the Chicken in the Slow Cooker

Lightly grease the inside of a 5- to 6-quart slow cooker if desired.

Arrange the seasoned chicken thighs in an even layer across the bottom.

Slight overlapping is fine, but avoid packing the chicken too tightly.

Keeping the chicken relatively evenly distributed helps it cook consistently.

Step 3: Add the Pineapple Rings

Open the can of pineapple rings and drain the juice into a measuring cup.

Reserve 1/2 cup of pineapple juice for the sauce.

Arrange the pineapple rings over and around the chicken thighs.

You can leave the rings whole for a beautiful presentation or cut some into smaller pieces to distribute the pineapple flavor more evenly.

As the dish cooks, the pineapple will soften and release additional flavor into the sauce.

Step 4: Add the Butter

Cut the unsalted butter into small pieces.

Distribute the butter evenly over the chicken and pineapple.

The butter will melt as the slow cooker heats, blending with the sauce and chicken juices.

This adds richness and helps balance the sweet and savory flavors.

Step 5: Prepare the Pineapple Teriyaki Sauce

In a medium mixing bowl, combine the low-sodium soy sauce, reserved pineapple juice, brown sugar, honey, rice vinegar, minced garlic, grated ginger, and sesame oil.

Whisk until the brown sugar is mostly dissolved and the ingredients are evenly combined.

The sauce should have a rich brown color and a balanced sweet-and-savory aroma.

Taste the sauce before adding it to the raw chicken if you’d like to adjust the sweetness or acidity.

For a sweeter sauce, add a little more honey.

For a tangier sauce, add a small splash of rice vinegar.

Step 6: Pour the Sauce Over the Chicken

Slowly pour the prepared teriyaki sauce over the chicken thighs and pineapple rings.

Try to distribute it evenly.

The chicken doesn’t need to be completely submerged.

As the slow cooker heats, the chicken and pineapple will release additional liquid.

Avoid adding unnecessary water because it can dilute the sauce.

Step 7: Cook Until Tender

Cover the slow cooker with its lid.

Cook on LOW for approximately 4–5 hours or on HIGH for approximately 2–3 hours.

Cooking times vary depending on the slow cooker model and the thickness of the chicken thighs.

The chicken is safely cooked when its thickest part reaches an internal temperature of 165°F.

For a softer, more easily shredded texture, chicken thighs may benefit from a little additional cooking time, but avoid cooking them so long that they become dry or stringy.

Keep the lid closed as much as possible during cooking.

Opening the lid repeatedly releases heat and can extend the cooking time.

Step 8: Check the Chicken

Once the chicken is tender, carefully lift a piece with tongs.

It should feel soft and separate easily with a fork.

If you prefer serving the thighs whole, handle them gently so they don’t fall apart.

For shredded pineapple teriyaki chicken, transfer the cooked thighs to a cutting board or bowl and shred them with two forks.

Return the shredded chicken to the sauce after thickening.

Step 9: Thicken the Teriyaki Sauce

In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of cold water until smooth.

Carefully remove the cooked chicken and pineapple from the slow cooker, keeping them warm.

Pour the cooking liquid into a saucepan.

Bring it to a gentle simmer over medium heat.

Whisk in the cornstarch slurry.

Cook for approximately 1–3 minutes, stirring constantly, until the sauce thickens and becomes glossy.

The sauce should coat the back of a spoon without becoming overly thick.

If it becomes too thick, add a small splash of water or pineapple juice.

Using a saucepan gives you more control over the sauce’s consistency than trying to thicken it inside the slow cooker.

Step 10: Coat the Chicken With the Sauce

Return the chicken and pineapple to the slow cooker or place them in a serving dish.

Pour the thickened teriyaki sauce over the top.

Gently toss or spoon the sauce over the chicken until everything is coated.

If serving the chicken whole, arrange the pineapple rings on top for an attractive presentation.

For shredded chicken, stir gently so the sauce reaches every piece.

Step 11: Garnish and Serve

Sprinkle the finished chicken with sliced green onions and toasted sesame seeds.

Add chopped cilantro or a pinch of crushed red pepper flakes if desired.

Serve immediately over steamed white rice, brown rice, or noodles.

Spoon extra sauce over the rice so it absorbs the sweet-and-savory flavors.

For a complete meal, add steamed broccoli, green beans, or another favorite vegetable.