Chicken thighs do not need to be pounded. Marinate the chicken for at least 2 hours or overnight. Preheat the grill to medium-high heat. Remove the chicken from marinade, let excess drip off, and discard any marinade. Grill the chicken 5 to 7 minutes per side or until cooked through and no pink remains (165°F). Dice the chicken into 1-inch pieces. Heat the oil in a large saute pan or wok over medium-high heat. Add in the chicken and let it cook for 1-2 minutes on one side, until nice and golden. Season the chicken with salt and pepper. Stir fry the chicken, flip it over, and cook the other side for another 1-2 minutes. Directions. In a 3-qt. slow cooker, combine first 9 ingredients; add chicken. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer should read at least 165°). Remove chicken from slow cooker. Shred with 2 forks; return to slow cooker. Using tongs, place chicken mixture on pita breads. It can quickly shred chicken without overworking the meat. Make sure the chicken is warm and cooked through, then place it in the mixer bowl and use the lowest speed to gently break the chicken into shreds. Be sure to stop the mixer as soon as the chicken is shredded to your liking, to avoid over-processing. Place chicken in a 6 qt crock pot. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid or put it through a mesh strainer. In a slow cooker, combine pineapple, garlic, ginger, and 1/4 cup water. Mix well. Season chicken with salt and pepper, and add to slow cooker. Evenly top with onion. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until chicken is fully cooked. Using a slotted spoon, transfer the contents of the slow cooker to a large bowl. .

shredded teriyaki chicken recipe