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.