Serves 4
250 min
Crockpot Teriyaki Chicken over Quinoa Pilaf
Recipe GLPR25257b5f7cd560
Tender, juicy shredded chicken braised in a rich teriyaki and pineapple sauce, served over a buttery quinoa pilaf studded with colorful bell pepper and red onion. This slow-cooker meal is simple to prepare, naturally gluten-free, and perfect for a comforting weeknight dinner.
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Ingredients
2-3 boneless, skinless chicken breasts
1 1/2 cups gluten-free teriyaki sauce
1 20-oz. can pineapple chunks, with juice
1 cup diced red bell pepper
1/2 red onion, diced
1 tablespoon butter
1/2 cup finely diced yellow onion
1 cup quinoa
2 cups chicken stock
salt, to taste
black pepper, to taste
Directions
Place the chicken breasts, teriyaki sauce, pineapple chunks with juice, diced red bell pepper, and diced red onion into the crockpot. Stir gently to coat the chicken evenly with the sauce. Cover and cook on high for 4 hours, until the chicken is very tender and easily shreds with a fork.
Once the chicken reaches an internal temperature of 165°F, remove it from the crockpot and shred using two forks. Return the shredded chicken to the crockpot, stir to combine with the sauce and vegetables, cover, and keep warm until ready to serve.
About 30 minutes before the chicken finishes cooking, melt butter in a medium saucepan over medium heat. Add the finely diced yellow onion and sauté for about 2 minutes, stirring occasionally, until it begins to soften.
Stir in the quinoa and coat it evenly with the butter, toasting gently for 1-2 minutes.
Pour in the chicken stock and add salt to taste. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-30 minutes until all the liquid is absorbed and the quinoa is tender and fluffy.
Serve the warm quinoa pilaf as a base on individual plates. Top with the shredded teriyaki chicken and its sauce.
