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Ingredients
  • 1 lb Chicken Breast
  • 1 - 20 oz Can Pineapple Rings
  • 1/2 Cup Teriyaki Sauce
  • Corn Tortillas
  • Toppings:
  • Salsa
  • Green Onion
  • Cilantro
  • Pineapple
Steps
  1. Reserve juice and two rings of pineapple for topping. Blend or finely chop the rest.
  2. Combine chopped pineapple, teriyaki sauce, and chicken breast in a slow cooker and cook on high for 4 hours or low for 6 hours.
  3. Shred the chicken with two forks and serve in warm corn tortillas with desired toppings.
Notes
  • This is also really good on or with my Pineapple-Lime Salad