Pineapple Teriyaki Chicken Wings: 5-Ingredient Slow Cooker Dinner

This slow cooker pineapple teriyaki chicken wings recipe is the definition of set-it-and-forget-it. With just five ingredients and five minutes of prep, you can have a sticky, sweet, and savory dinner that tastes like it simmered all day — because it did.

The chicken comes out fall-off-the-bone tender, the pineapple caramelizes into golden bites, and the teriyaki glaze reduces into a glossy sauce that coats every wing. Serve it over steamed rice for a complete meal that feels special but requires almost no effort.

These pineapple teriyaki chicken wings are the ultimate weeknight win. The method is simple: dump chicken wings, pineapple chunks, teriyaki glaze, and sesame seeds into a slow cooker, then walk away. Hours later, you return to a bubbling pot of sticky, tender wings bathed in a sweet-savory sauce.

The pineapple adds natural sweetness and a hint of tang, while the teriyaki glaze brings depth and umami. This recipe is perfect for busy days when you want a home-cooked meal without hovering over the stove. It's also great for game day, potlucks, or any time you need a crowd-pleasing dish with minimal fuss.

Ingredients

Why this recipe works

The slow cooker does all the work here, turning tough chicken wings into spoon-tender meat. Low, slow heat breaks down the connective tissue in the wings, so they become so tender they practically fall off the bone.

The enclosed environment traps steam and flavor, creating a moist cooking environment that keeps the chicken juicy.

The combination of pineapple and teriyaki glaze is a match made in heaven. Pineapple contains natural sugars that caramelize during the long cook, adding a bright, fruity sweetness that balances the salty, savory teriyaki.

The glaze thickens as it simmers, clinging to the chicken and pineapple to create a sticky, glossy finish that's irresistible.

Notes and substitutions

For the best results, use split chicken wingettes and drumettes — they cook evenly and are easy to eat. If you can only find whole wings, cut them at the joint yourself. Canned pineapple chunks in juice are ideal because they provide both fruit and liquid; avoid pineapple in heavy syrup, which will make the dish too sweet.

Teriyaki glaze is thicker than traditional teriyaki sauce, which helps it cling to the chicken. Look for it in the Asian foods aisle. Toasted sesame seeds add a nutty aroma and a pleasant crunch. If you prefer a lower-sodium version, choose a reduced-sodium teriyaki glaze or make your own with soy sauce, honey, and garlic.

• teriyaki glaze: Use 1/2 cup soy sauce, 1/4 cup honey, 2 cloves minced garlic, and 1 tsp grated ginger instead of store-bought glaze.
• canned pineapple chunks in juice: Fresh pineapple chunks (about 2 1/2 cups) plus 1/4 cup pineapple juice can replace the canned version.
• split chicken wingettes and drumettes: Chicken thighs or drumsticks work well; adjust cooking time to 3-4 hours on low.

Equipment

• 6-quart slow cooker
• measuring cups
• measuring spoons
• serving spoon