- Stir chicken, garlic, cauliflower, carrots, teriyaki sauce, oil, ginger and ⅓ cup water in a 5- to 6-quart slow cooker; cover and cook on high 1 hour or low 2 hours. Stir in broccoli; cover and cook on high 1 hour or low 2 hours or until internal temperature of chicken reaches 165°F and vegetables are tender-crisp. Transfer chicken mixture to a large bowl with slotted spoon and cool completely; reserve 1 cup cooking liquid. Makes about 4 cups.
- Prepare rice as label directs; transfer to a plate and cool completely. Makes about 2½ cups.
- Heat reserved cooking liquid to a boil in a small saucepan over high heat. Whisk cornstarch and 1 tablespoon cold water in a small bowl; whisk into cooking liquid, heat to a boil and boil 1 minute or until thickened. Transfer to a small bowl; cool completely. Makes about 1 cup sauce.
- Divide rice into 3-cup food storage containers; top with chicken mixture, sauce, spinach and green onions. Divide pineapple into ½-cup storage containers; cover containers with lids and refrigerate up to 3 days. Serve bowls with pineapple on the side.
If eating right away, pineapple can be stirred into the slow cooker during the last 20 minutes of cooking.