Pineapple Teriyaki Chicken Wings: 5-Ingredient Slow Cooker Dinner Step-by-step instructions

Before you start

Before starting, measure out all ingredients. Pat the chicken wings dry with paper towels to remove excess moisture — this helps the glaze adhere better. If using whole wings, cut them at the joint into drumettes and wingettes.

Open the can of pineapple and drain the juice into a measuring cup, then set the chunks aside. Have the teriyaki glaze and sesame seeds measured and ready. Place the slow cooker on the counter and plug it in. No need to preheat or grease the insert.

Instructions

Dump and Go

1. 1Add the chicken
   Place the split chicken wingettes and drumettes in the bottom of a 6-quart slow cooker. Spread them into an even layer so they cook evenly.
   Look for The wings should cover the bottom of the slow cooker in a single layer.
   Tip Pat the wings dry with paper towels before adding for better browning, though browning is minimal in a slow cooker.
2. 2Add the pineapple
   Pour the pineapple chunks and all their juice over the chicken. The juice will help keep the wings moist and add sweetness.
   Look for The pineapple and juice should mostly cover the chicken.
   Tip Use pineapple canned in juice, not syrup, to keep the dish from becoming overly sweet.
3. 3Pour on the teriyaki glaze
   Pour the teriyaki glaze evenly over the chicken and pineapple. Use a spoon to gently stir everything together so the glaze coats the wings.
   Look for The glaze should turn the liquid a rich brown color.
   Tip If the glaze is very thick, stir it with a spoon before pouring to make it easier to distribute.
4. 4Sprinkle with sesame seeds
   Sprinkle the toasted sesame seeds over the top of the mixture. They will infuse the sauce as it cooks.
   Look for The seeds should be visible on the surface.
   Tip Reserve a pinch of sesame seeds for garnish before serving, if desired.

At the end of this phase, you'll have a slow cooker filled with raw chicken wings, pineapple chunks, teriyaki glaze, and sesame seeds. The liquid should be a rich brown color from the glaze, and the pineapple chunks should be visible among the wings.

The sesame seeds will float on top. Everything should be well combined but not stirred excessively — just enough to coat the chicken. The slow cooker should be covered and set to low.

Slow Simmer

5. 5Cook on low
   Cover the slow cooker and cook on low for 4 hours, or until the chicken is tender and cooked through. The wings should reach an internal temperature of 165°F (74°C).
   Look for The sauce will be bubbling gently around the edges.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid during cooking to keep the heat inside.
6. 6Stir gently
   After 4 hours, stir the wings gently to coat them in the thickened sauce. The pineapple should be caramelized and the sauce sticky.
   Look for The sauce should cling to the wings and pineapple.
   Tip If the sauce seems thin, remove the lid and cook on high for 15 minutes to reduce.

After 3 to 4 hours, the slow cooker will be bubbling gently around the edges, and a sweet, savory aroma will fill the kitchen. The sauce will have darkened and thickened, and the pineapple will start to look translucent and caramelized. The chicken should be very tender when poked with a fork. Check the internal temperature — it should read 165°F (74°C). Stir gently to coat everything in the sauce.

Serve and Enjoy

7. 7Serve over rice
   Spoon steamed jasmine rice onto plates and top with the chicken wings and pineapple. Drizzle with extra sauce from the slow cooker.
   Look for The wings should be glistening with sauce.
   Tip For a thicker sauce, let it sit for a few minutes before serving.

The finished dish should look glossy and sticky, with the sauce clinging to the chicken and pineapple. The wings should be falling-off-the-bone tender, and the pineapple should be golden and soft. Serve immediately over steamed jasmine rice, spooning extra sauce from the slow cooker over the top. The sesame seeds should be visible on the wings, adding a final touch of texture and flavor.

Common mistakes

One common mistake is lifting the lid too often to check on the wings. Each time the lid is removed, heat escapes and cooking time increases. Another is using pineapple in heavy syrup, which makes the dish cloyingly sweet.

Stick to juice-packed pineapple. Overcrowding the slow cooker can also cause uneven cooking; if your slow cooker is small, reduce the recipe by half. Finally, don't skip the sesame seeds — they add a subtle nuttiness that rounds out the flavor.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) when checked with an instant-read thermometer inserted into the thickest part of the wing, avoiding bone. The meat should be very tender and easily pull away from the bone.

The sauce should have thickened and turned glossy, and the pineapple should be caramelized at the edges. If the sauce is still thin, cook uncovered on high for an additional 15-20 minutes to reduce.

• Poultry: 165°F (74°C) in the thickest part