Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar, packed
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 tsp black pepper
  • 1 cup pineapple chunks
  • 1 red bell pepper, chopped into 1-inch pieces
  • 1 cup sliced carrots
  • 1 tbsp cornstarch
  • 1 tbsp water

Instructions:

  1. In a large mixing bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper until the sugar is dissolved and the sauce is glossy.
  2. Place the diced chicken thighs into a gallon-sized heavy-duty freezer bag.
  3. Pour the teriyaki glaze over the chicken and add the pineapple, bell peppers, and carrots.
  4. Seal the bag, removing as much air as possible, and massage gently to ensure the chicken is fully coated. Lay the bag flat in the freezer.
  5. To cook via Slow Cooker: Thaw overnight in the fridge, pour into the crockpot, and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
  6. To cook via Instant Pot: Thaw the bag, pour contents into the pot, and pressure cook on HIGH for 10 minutes followed by a quick release.
  7. Optional finishing touch: If the sauce is too thin, whisk 1 tbsp cornstarch with 1 tbsp water and stir into the simmering sauce for 2 minutes until thickened.