Crock Pot Pineapple chicken Teriyaki in Kitchen Witchery

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You will need:
1 lb boneless, skinless chicken breast
3/4 cup soy sauce
1/4 cup honey
1/3 cup brown sugar packed
1 cup chopped brocolli
1/4 cup sliced green peppers
6 oz of whole mushrooms cut in quarters.
1/4 cup sliced onion
2 tbsp sake cooking wine
2 tbsp pure sesame oil
1 tbsp sesame seeds
2 tsp ground ginger
1 tbsp chopped garlic
1 cup uncooked rice.
2 cups cubed pineapple
2 tbsp corn starch

1. Cube chicken into 1 inch pieces and cook in a skillet. Don’t let it brown. Lightly golden is ok.
2. Put chicken, soy sauce, honey, brown sugar, onions, broccoli, mushrooms, green peppers, sake, sesame oil, ginger, and garlic in the crock pot on low.
3. Allow to cook for 4 hours. At the last hour, add 1 cup of the pineapple, sesame seeds and the corn starch.
4. Boil the rice. or steam if you are able. If you boil, remove it from burner and let sit covered for about 10-15 minutes.
5. Put a good scoop of the rice in a bowl, and top with the teriyaki. Use as much of the sauce as you want. I like mine a little soupy. It’s your preference.
6. set a bowl of remaining pineapple on the side as an appetizer or as a side with dinner.