¼ cup water
2 tablespoons cornstarch
6 cloves garlic, minced
1½ tablespoons grated ginger
¾ cup low-sodium soy sauce
1 tablespoon rice wine vinegar
¼ cup brown sugar
¼ cup honey
¼ cup mirin
2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
1 large yellow onion, thinly sliced
2 large green bell peppers, thinly sliced
2 cups medium-diced fresh pineapple
2 tablespoons toasted white sesame seeds
2 tablespoons thinly sliced scallions
To make teriyaki sauce: In a 6-quart slow cooker, make a slurry by mixing the water and cornstarch until there are no lumps. Add all ingredients from garlic to mirin. Mix well.
Add chicken, onion, bell peppers and pineapple. Mix everything together.
Cover and cook on high for 3 hours, or on low for 6 hours.
Garnish with sesame seeds and scallions. Serve over rice.
Pro tip: If you don't have mirin, replace with 2 tablespoons sake (or white wine) plus 1 tablespoon water plus 1 tablespoon sugar.