250ml bottle teriyaki marinade stir-fry sauce
1⁄3 cup tomato sauce
225g can pineapple pieces, in natural juice
10 chicken drumsticks (about 1.6kg)
1 green capsicum, cut into 2cm pieces
Sesame seeds, to scatter
Sliced green shallots, to serve
Steamed rice, to serve
Put teriyaki sauce and tomato sauce in the bowl of a 5L slow cooker. Pour in juice from canned pineapple, reserving pieces. Add drumsticks, tossing to coat. Place bowl in appliance and cover with lid. Cook on low setting for 8 hours.
Add pineapple pieces and capsicum. Increase setting to high and cook for 30 minutes or until capsicum is tender. Scatter sesame seeds and green shallots over chicken and serve with steamed rice on the side.
Pressure cooker method
In Step 1, put sauces, pineapple juice and chicken in the bowl of a pressure cooker. Cover with lid and cook on medium setting for 20 minutes, releasing valve according to instruction manual.
In Step 2, add pineapple and capsicum, and cook for a further 5 minutes under pressure, releasing valve according to instruction manual.