Spray the crock pot with nonstick cooking spray or put in bag.
Add chicken breasts.
Pour soy sauce, teriyaki sauce, and pineapple chunks (with half of the juice) over the chicken.
Sprinkle as many red pepper flakes on top as desired.
Cook on high for 4-6 hours.
Shred chicken with two forks in the crock pot and
Serve over rice.
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|Serving Size: 1 Serving (244g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 51 (16%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||7 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 68.4mg||21 %|
|Sodium 1457.4mg||50 %|
|Potassium 467.8mg||12 %|
|Total Carbohydrate 34.3g||10 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 33.5g|
|Protein 29.7g||42 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 312
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