Instant Pot or Crockpot Teriyaki Chicken
This easy dinner recipe features juicy teriyaki chicken and pineapple chunks cooked in a flavorful mix of garlic, ginger, and soy sauce in your Instant Pot or Crockpot. With so many versatile serving options, pineapple teriyaki chicken is sure to be a new weeknight favorite. It’s also great for meal prep!
Delicious Details
- Cuisine Inspiration: Asian, American
- Primary Cooking Method: Instant Pot, Slow Cooker
- Dietary Info: Gluten-free option, Dairy-free
- Skill Level: Easy
I love cooking homemade versions of our favorite takeout-inspired dishes. Recipes like slow cooker orange chicken or egg roll bowls are more affordable than ordering in, and I can make the meal safely gluten-free. This sweet, savory chicken teriyaki in the Instant Pot is a family favorite with plenty of delicious, Asian-style flavor and simple ingredients. Pineapple adds a sweet, juicy punch to the richness of homemade teriyaki sauce. Once you’ve tried this over rice for an easy weeknight dinner, it’s almost guaranteed to find its way into regular rotation.
Since creating this pineapple chicken teriyaki recipe, I’ve also made it in the crock pot, so I include those instructions as well. Two easy methods, one delicious, family-friendly meal… let’s make it!
This Pineapple Teriyaki Chicken Recipe is So Versatile
- Delicious flavors. Canned pineapple is super convenient. Pineapple juice tenderizes the chicken, and the sweetness of the pineapple chunks balances the umami of the soy sauce, ginger, and garlic.
- Quick preparation. Prepare this pineapple teriyaki chicken in the Instant Pot or slow cooker. Either way, there’s very minimal prep work. Dinner practically cooks itself.
- Simple ingredients. As with my pineapple teriyaki meatballs, there is no added sugar other than what is naturally in the pineapple juice. The sauce is thickened with a starch slurry instead of extra fats and flour.
- Loads of serving options. I’ll give you more ideas later on, but from grains to veggies to garnishes and sauces, you can completely customize this teriyaki chicken dinner just as you like it.
Recipe Ingredients and Substitutions
Whether you choose to make it in your slow cooker or pressure cooker, here’s what you’ll need to make the pineapple chicken and teriyaki sauce. Be sure to scroll down to the recipe card for specific amounts.
- Chicken: Boneless, skinless chicken breasts are usually what I have on hand, but feel free to substitute with thighs.
- Canned Pineapple Tidbits: Save the juice from the can. It tenderizes the meat and adds sweetness and flavor.
- Soy Sauce or Tamari: Make sure it is gluten-free, if needed. You can even use coconut aminos to make it paleo.
- Sriracha: You can also use another kind of chili sauce if you prefer.
- Rice Vinegar: The acid helps balance the sweetness.
- Fresh Garlic and Ginger: Both will need to be minced. You can use dry ginger if you prefer.
- Cornstarch: To thicken the sauce by making a slurry with water. You can substitute tapioca starch for paleo.
- Optional garnishes: Sesame seeds, julienned carrots, or scallions for serving.
How to Make Instant Pot Teriyaki Chicken and Pineapple
As I mentioned, you can make this in a pressure cooker or slow cooker. Let’s go over both options, starting with how to make pineapple chicken teriyaki in the Instant Pot. Find the detailed directions in the recipe card.
- Separate the pineapple fruit and juice. First, drain the canned pineapple tidbits, collecting the juice in a small bowl or a measuring cup. Set the fruit aside for later.
- Make the teriyaki sauce. Mix the pineapple juice with soy sauce or tamari, sriracha, rice vinegar, garlic, and ginger.
- Add to the chicken and cook. Next, place the chicken breasts in your pressure cooker and add the sauce. Close the vent and set the Instant Pot to the Manual setting for 12 minutes.
- Shred the chicken. After the time is up, let the pressure naturally release for 5 to 10 minutes before doing a quick release. Remove the chicken from the Instant Pot and shred it with a fork, then set it aside.
- Thicken the sauce. Whisk together the cornstarch or tapioca starch and water to make a slurry. Set the pressure cooker to Saute. Add the slurry while whisking, and let it boil till thickened.
- Mix chicken and pineapple tidbits. Return the shredded chicken to the sauce and stir in the pineapple tidbits. Now you can serve it over rice, cauliflower rice, or ramen noodles and vegetables, and garnish with green onion and sesame seeds.
Slow Cooker Version
You can also prepare this pineapple chicken teriyaki in the crock pot or slow cooker.
- Prepare the chicken. Follow the steps above to assemble the chicken, pineapple, and sauce in the slow cooker instead.
- Cook. Cook the teriyaki chicken on Low for 6-8 hours or High for 3-4 hours, or until cooked through and easily shreddable.
- Thicken the sauce. When you remove the chicken from the slow cooker, transfer the teriyaki sauce to a pot or skillet to simmer and thicken it. Alternatively, you can add the thickening slurry to the crockpot and let it cook for an additional 30 minutes. It will not get quite as thick, but it is an option if you don’t want to use the stove.
Pineapple Teriyaki Chicken Bowls
One of my family’s favorite ways to enjoy pineapple teriyaki chicken is in a meal in a bowl. Serving it over white rice is perfect, and you can add more flavor by using cilantro lime rice or trying some of these other options.
Choose your base:
Spoon your base into the bottom of your bowl as you start building your dinner creation.
- Rice: Pack in more nutrition by using brown rice or even cauliflower rice for a lower-carb alternative. You can even use an entirely different grain, like quinoa
- Noodles: Our favorite is brown rice ramen noodles, but zoodles are also an option, as well as a more flavorful base like spicy sesame noodles.
Add veggies:
Now, choose your favorite vegetables to top your base.
- Simply prepared: Go with some basic steamed carrots or green beans, sauteed peppers or mushrooms, or just a bag of frozen mixed veggies.
- Infuse more flavor: There are so many Asian-style vegetable side dish options, like sesame roasted broccoli or sugar snap peas with garlic.
Finish with a garnish:
Lastly, spoon your chicken over the veggies and add a little something extra for flavor or texture.
- Give it a sprinkle: You can use sliced scallions, sesame seeds, or julienned carrots.
- Add a drizzle: Sauces add a little extra punch, whether you choose sriracha, Peanut Sauce, or just some more Teriyaki Sauce.
How to Meal Prep this Recipe
While I love to make this for the family for dinner, it is also a great option for meal prep lunches. I always keep a supply of meal prep containers on hand so that I can easily pack lunches for myself or my husband.
Choose one or more of the bases above and divide them between 4 to 6 containers. Add a side of vegetables to each container, then top with the pineapple teriyaki chicken. Add your garnishes, or keep them in a separate small container to sprinkle on top after you reheat the dish.
Then it’s easy to just grab and go, and pop them into the microwave at lunchtime.
More Ways to Make it a Meal
Above, I gave you ideas for turning this teriyaki chicken into a meal in a bowl or packaging it up in meal prep containers. But there are loads of other ways to enjoy it, too.
- Make lettuce wraps. Yes, you can spoon this into cups of lettuce to make lettuce wraps. Serve it with a bowl of beef and broccoli for a couple of filling options.
- Spoon into buns. This tender chicken would also make a great filling for my gluten-free bao buns in place of the pork.
- Serve a creative side. Instead of the usual rice and veggies, make the meal a little more fun by pairing it with gluten-free vegetable pancakes or some shrimp summer rolls.
Storing and Reheating Leftovers
- Fridge. Transfer your leftovers to an airtight container and refrigerate for up to 3 or 4 days.
- Freezer. You can also freeze it for up to 2 months. It’s actually easy to make a double batch to freeze for another meal.
- Reheat. If frozen, be sure to thaw the chicken in the refrigerator overnight. Then the teriyaki chicken can be reheated in the microwave or in a saucepan or skillet on the stove over low heat.
Try These Other Instant Pot Recipes
I love my pressure cooker for making meals quickly and tenderizing meat easily. Here are more Instant Pot dinners my family loves.
Pineapple Teriyaki Chicken
Ingredients
- 1 ¼ to 1 ½ pounds boneless skinless chicken breasts
- 20 ounce can pineapple tidbits in 100% juice
- 1/3 cup soy sauce or tamari, gluten free if needed
- 2 Tablespoons rice vinegar
- 2 teaspoons sriracha or other chili sauce
- 1 clove minced garlic
- 1 Tablespoon minced fresh ginger or ½ teaspoon dried ginger
- 2 Tablespoons cornstarch or tapioca starch
- 2 Tablespoons cold water
- rice, rice ramen, cauliflower rice, or zoodles and vegetables for serving
- sesame seeds, julienned carrots, and scallions for garnish, optional
Instructions
- Place 1 ¼ to 1 ½ pounds boneless skinless chicken breasts in your pressure cooker (see Note for slow cooker directions).
- Drain the 20 ounce can pineapple tidbits in 100% juice, saving the juice for the sauce (you'll have about 3/4 cup). Set aside the pineapple for later.
- Combine the pineapple juice, 1/3 cup soy sauce , 2 Tablespoons rice vinegar, 2 teaspoons sriracha, 1 clove minced garlic, and 1 Tablespoon minced fresh ginger in a small bowl or measuring cup and stir together. Pour over the chicken.
- Close your pressure cooker and set it to Manual for 12 minutes. Allow it to reach pressure and cook.
- When the cooking time is complete, let the pressure naturally release for 5-10 minutes, then do a Quick Release to release the remaining pressure.
- Remove the chicken to a plate and shred with a fork. Set aside while you thicken the sauce.
- Set the pressure cooker to Saute. Whisk together 2 Tablespoons cornstarch or tapioca starch and 2 Tablespoons cold water, then whisk into the sauce. Bring to a boil and cook for a few minutes until thickened.
- Return the chicken to the pressure cooker and toss to coat. Stir in the Pineapple Tidbits. Start with about half of the can, then decide if you'd like to add more.
- Serve over rice, rice ramen, cauliflower rice, or zoodles and vegetables , and garnish with sesame seeds, julienned carrots, and scallions if desired.
Notes
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Could I cut the chicken into small chunks before putting in the crock pot instead of shredding it after it is cooked? I would have to cook a shorter time probably.
Sure, that would work fine.
Could you replace pineapple with fresh mango?
Sure, give it a try!
This recipe looks delicious! Just a note that your cook times for the slow cooker are reversed. Low for 6-8 hours instead of high.
Thanks, I fixed it!
Super simple and delicious!
Very good, I added some pineapple cubes and upped to 15 min. But this is super yummy, thanks for the recipe