Pineapple Teriyaki Chicken

This is a very yummy and easy crockpot recipe from Carrie's Cooking Corner. Everyone in my family really liked it. Chicken thighs have the most flavor, but I bet you could use chicken breasts with great success as well. Thanks Carrie!

Pineapple Teriyaki Chicken

5 boneless skinless chicken thighs
1/4 cup Mr. Yosida's Marinade and Sauce
3/4 cup water
1/4 cup brown sugar
1 can pineapple chunks or crushed (you can use either 8 oz or 15 oz depending on how pineappley you want it - I used 8 oz can with juices)
1 teaspoon minced garlic
2 green onions, sliced

Combine all ingredients in a crockpot and cook for about 6 hours. Watch after about 5 hours to make sure chicken doesn't get dry. Break up chicken with a spatula. Either serve now over rice or you can thicken the sauce with the directions below.

*To thicken: combine 1/4 cup cornstarch with 1/2 cup water and mix until dissolved. Pour chicken and sauce into a saucepan, stir in the cornstarch/water mixture and bring to a boil. Serve over rice.