There’s something undeniably comforting about tossing a few simple ingredients into a slow cooker and walking away, isn’t there? That’s exactly the magic behind this Crockpot Huli Huli Chicken. Inspired by the classic Hawaiian roadside barbecue, it combines the perfect balance of sweet pineapple, tangy soy, and a hint of ginger-garlic warmth. Whether you’re juggling work calls, shuttling kids to activities, or simply craving a no-fuss dinner that feels just a bit exotic, this recipe is your new best friend.
I still remember the first time I tasted authentic Huli Huli Chicken at a family luau in Maui—juicy, caramelized, and so full of island sunshine. I wanted to bottle that experience and make it accessible on even the busiest weeknight. Enter the crockpot. By slow-cooking boneless, skinless chicken thighs in a homemade pineapple-soy glaze, you get all the flavor of the grill without the fuss. Plus, the leftovers? They’re downright addictive on rice bowls, salads, or even tucked into sandwiches.
In this first part of the recipe, I’ll walk you through gathering the ingredients, prepping the sauce, and getting everything nestled in the crockpot. The real beauty lies in letting the slow cooker do the heavy lifting, so you can cross “dinner” off your to-do list and enjoy the rest of your evening.
1. Whisk together the sauce ingredients
Grab a medium-sized mixing bowl and pour in:
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1 cup pineapple juice
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½ cup soy sauce
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⅓ cup brown sugar
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¼ cup ketchup
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2 tablespoons rice vinegar
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1 tablespoon minced fresh ginger
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3 cloves garlic, finely minced
Use a whisk or a fork to blend everything until the sugar dissolves and the mixture is smooth. You’ll notice how the ketchup adds body, the brown sugar brings that deep caramel character, and the ginger and garlic brighten the whole thing. This is the heart of your Huli Huli flavor, so take a moment to taste and adjust—if you like it a touch sweeter, add a teaspoon more sugar; if you crave extra tang, splash in a bit more rice vinegar.
2. Arrange the chicken in the crockpot
Spray the inside of a 6-quart crockpot with nonstick cooking spray (or lightly brush with oil). Lay 2 pounds of boneless, skinless chicken thighs in a single layer across the bottom. I prefer thighs for their extra juiciness—breasts can dry out in the long cook—but feel free to swap if that’s your style.
Pour the prepared sauce evenly over the chicken, ensuring each piece is coated. Use a spatula or spoon to gently nudge the thighs around so every nook gets that island-inspired glaze. At this point, you could cover and refrigerate for up to 12 hours if you’re prepping ahead. Otherwise, let’s get cooking.
3. Set your slow cooker and walk away
Place the lid on the crockpot and choose your cooking time:
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Low for 6–7 hours for ultra-tender, fall-apart chicken
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High for 3–4 hours if you’re short on time
One of my favorite tricks is to start it before work and set a timer reminder on my phone. By the time I’m sipping tea after dinner, the house smells amazing and dinner is ready to finish. No babysitting required.
Now that your chicken has been slow-cooking away, it’s time to transform that flavorful liquid into a luscious glaze and bring everything together. In this section, we’ll thicken the sauce, recoat the chicken, and share my favorite hacks for serving, storing, and customizing this easy Hawaiian-inspired meal.
4. Thicken the sauce
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Remove the chicken: Carefully lift the thighs out of the crockpot with tongs or a slotted spoon and transfer them to a warm plate. Cover loosely with foil to keep them hot.
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Make a cornstarch slurry: In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water until completely smooth—no lumps.
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Activate the glaze: Pour the slurry into the crockpot liquid, stir gently, then switch the crockpot to High. Let it cook, uncovered, for about 10–15 minutes, stirring once or twice. You’ll see the sauce go from thin and pourable to glossy and clingy. That’s what you want—just enough body to coat the chicken without becoming gluey.
5. Recoat the chicken and keep warm
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Return your chicken thighs to the crockpot, nestling them into that thickened Huli Huli glaze.
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Spoon the sauce over each piece to ensure a shiny finish.
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Let everything sit on Warm or the lowest heat setting for another 5 minutes so the flavors can marry one more time.
6. Serve with style
Traditionally, Huli Huli Chicken is paired with steamed rice and a crisp vegetable side. Here are my go-to serving ideas:
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Coconut Jasmine Rice: Swap plain rice for coconut-infused jasmine rice for an extra hint of tropical sweetness.
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Grilled Pineapple: Thread pineapple chunks on skewers and grill until char marks appear—brushing them with a little of the reserved glaze first.
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Asian Slaw: Toss shredded cabbage, carrots, and green onions with rice vinegar, sesame oil, and a dash of honey to cut through the richness of the chicken.
Pro Tips & Variations
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Sear for smoky depth
If you have a few extra minutes, sear the chicken thighs in a hot skillet (2–3 minutes per side) before adding them to the crockpot. This caramelizes the edges and adds a subtle smokiness reminiscent of the original Huli Huli grilled version. -
Spice it up
Stir a teaspoon of sriracha or gochujang into the sauce for a gentle heat kick that balances the sweetness. Alternatively, toss in sliced jalapeños right before serving. -
Make it a meal prep superstar
Portion cooked chicken and rice into individual airtight containers for grab-and-go lunches all week. The sauce holds up beautifully, and reheating only enhances the flavors. -
Turn leftovers into tacos or sliders
Shred leftover chicken, warm it in the thickened glaze, and tuck it into mini slider buns or soft corn tortillas. Top with a spoonful of pineapple salsa for an unexpected twist. -
Storing and freezing
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Refrigerator: Keep in an airtight container for up to 4 days. Gently reheat on the stovetop or in the microwave.
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Freezer: Freeze portions—with sauce—in heavy-duty freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
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1. Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work, but they tend to cook faster and can dry out if left on high heat for too long. I recommend checking them around the 2½- to 3-hour mark on high (or 5–6 hours on low) and removing them as soon as they reach an internal temperature of 165°F.
2. How do I know when the sauce is thick enough?
The sauce should coat the back of a spoon smoothly and cling without running off immediately. After adding your cornstarch slurry, look for that glossy sheen and slight resistance when you drag a spoon across the bottom of the crockpot. If it’s still too thin, mix a little more slurry (½ teaspoon cornstarch plus 1 teaspoon water) and cook for 5 more minutes.
3. Can I prep this recipe entirely the night before?
Yes! Simply whisk the sauce, layer the raw chicken in the crockpot, and pour the sauce over it. Cover and refrigerate overnight. In the morning, set it on low for 6–7 hours or high for 3–4 hours. You may need an extra 15–20 minutes to finish thickening the sauce since it’s starting cold.
4. How can I make this recipe gluten-free?
Swap regular soy sauce for a gluten-free tamari or coconut aminos. Both deliver that savory umami punch without gluten. All other ingredients—pineapple juice, brown sugar, ketchup, rice vinegar, ginger, and garlic—are naturally gluten-free.
5. What’s the best way to store and reheat leftovers?
Store cooled chicken and sauce in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop over medium-low, stirring occasionally, until warmed through. You can also microwave individual portions for about 1–2 minutes, stirring halfway.
6. My glaze turned out too sweet—how can I balance it?
Next time, reduce the brown sugar by a tablespoon or two. You can also add a splash more rice vinegar or a teaspoon of freshly squeezed lime juice at the end of cooking to brighten and cut through the sweetness.
7. Any tips for making this spicy?
If you love heat, stir in 1 teaspoon of sriracha or gochujang to the sauce before cooking. For a fresher crackle of spice, scatter thinly sliced jalapeños or red pepper flakes over the finished chicken just before serving.
Conclusion
There you have it—a truly set-and-forget-style take on Hawaiian Huli Huli Chicken that feels like a mini-vacation on your plate. From whisking together that dreamy pineapple-soy glaze to the final glossy finish, every step invites you to simplify mealtime without sacrificing flavor. Whether you’re meal-prepping for the week, feeding a crowd at a casual gathering, or just treating yourself to an easy weeknight dinner, this crockpot version delivers tender, flavor-packed chicken every time.
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Crockpot Huli Huli Chicken
Description
Crockpot Huli Huli Chicken is a Hawaiian-inspired dish that’s bursting with sweet and tangy flavors. Cooked low and slow, the chicken becomes incredibly tender and soaks up the rich pineapple-soy glaze. This easy, set-it-and-forget-it recipe is perfect for busy weekdays or when you want to serve up something special with minimal effort.
Ingredients
2 lbs boneless, skinless chicken thighs
1 cup pineapple juice
½ cup soy sauce
⅓ cup brown sugar
¼ cup ketchup
2 tbsp rice vinegar
1 tbsp ginger, minced
3 garlic cloves, minced
1 tbsp cornstarch
2 tbsp water
Sliced green onions for garnish (optional)
Pineapple chunks for serving (optional)
Instructions
1️⃣ Prepare the sauce: In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, minced ginger, and garlic until well combined.
2️⃣ Add ingredients to crockpot: Place the chicken thighs in the bottom of the crockpot. Pour the sauce mixture over the chicken, ensuring the pieces are well coated.
3️⃣ Cook low and slow: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
4️⃣ Thicken the sauce: Once the chicken is done, remove it from the crockpot and set aside. In a small bowl, mix cornstarch and water to make a slurry. Stir the slurry into the sauce in the crockpot and turn it to high. Cook for another 10-15 minutes until the sauce thickens.
5️⃣ Finish and serve: Return the chicken to the crockpot and spoon the thickened sauce over it. Let it warm for a few more minutes before serving.
6️⃣ Garnish and enjoy: Serve the Huli Huli chicken with steamed rice and garnish with sliced green onions and pineapple chunks if desired.
Notes
For a slightly smoky flavor, you can sear the chicken before adding it to the crockpot. This dish pairs perfectly with jasmine rice or coconut rice and can also be served with grilled vegetables or a fresh pineapple salsa. Leftovers taste even better the next day.
