Description

Craving a taste of the Hawaiian islands with a dish that’s perfect for a family dinner or a tropical Valentine’s Day meal? Slow Cooker Huli Huli Chicken is your answer! Adapted from the original grilled recipe, this slow cooker version features boneless, skinless chicken thighs or breasts marinated in a sweet and savory blend of pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, ginger, and sesame oil, slow-cooked to tender perfection.

Ingredients

For the Chicken and Marinade:

Chicken Thighs or Breasts (2 lbs, boneless, skinless):
- Why it’s important: Provides a tender, juicy protein base.
- Substitutions: Bone-in chicken (increase cooking time by 1 hour on low), pork tenderloin, or tofu for vegetarian (cook 3–4 hours on low).
Pineapple Juice (1 cup):
- Why it’s important: Adds sweet, tropical flavor and tenderizes the chicken.
- Substitutions: Orange juice, apple juice, or pineapple nectar.
Soy Sauce (½ cup):
- Why it’s important: Brings savory, umami depth to the marinade.
- Substitutions: Tamari (gluten-free), coconut aminos, or low-sodium soy sauce.
Brown Sugar (½ cup):
- Why it’s important: Adds sweetness and caramelizes the sauce.
- Substitutions: Honey, maple syrup, or coconut sugar.
Ketchup (¼ cup):
- Why it’s important: Provides tangy, tomatoey richness.
- Substitutions: Tomato paste with 1 tsp sugar or BBQ sauce.
Rice Vinegar (¼ cup):
- Why it’s important: Adds tangy acidity to balance sweetness.
- Substitutions: Apple cider vinegar, white vinegar, or lime juice.
Garlic (4 cloves, minced, ~4 tsp):
- Why it’s important: Infuses the marinade with savory, aromatic flavor.
- Substitutions: 1 tsp garlic powder or 2 tsp garlic paste.
Fresh Ginger (1 tbsp, grated):
- Why it’s important: Adds warm, spicy brightness.
- Substitutions: 1 tsp ground ginger or 1 tbsp ginger paste.
Sesame Oil (1 tsp):
- Why it’s important: Brings nutty, savory depth.
- Substitutions: Olive oil or omit.
Black Pepper (½ tsp):
- Why it’s important: Adds mild heat and depth.
- Substitutions: White pepper or a pinch of cayenne.

For Serving:

Green Onion (1, chopped, ~2 tbsp):
- Why it’s important: Adds fresh, mild onion flavor and color.
- Substitutions: Chives, cilantro, or parsley.
Cooked White Rice (4 cups, ~1.5 cups dry):
- Why it’s important: Provides a fluffy, neutral base to soak up the sauce.
- Substitutions: Brown rice, jasmine rice, or cauliflower rice for low-carb.
Grilled Pineapple Slices (4–6 slices, optional):
- Why it’s important: Adds sweet, caramelized tropical flavor.
- Substitutions: Fresh pineapple chunks or mango slices.

Additional for Slow Cooker:

Chicken or Vegetable Broth (¼ cup):
- Why it’s important: Keeps the chicken moist during slow cooking.
- Substitutions: Water or extra pineapple juice.

Tip: Use fresh pineapple juice for the best flavor, and grate ginger finely to avoid stringy texture. Choose thighs for juicier results or breasts for a leaner option.

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Instructions

Step 1: Prepare the Marinade

In a medium bowl, combine 1 cup pineapple juice, ½ cup soy sauce, ½ cup brown sugar, ¼ cup ketchup, ¼ cup rice vinegar, 4 minced garlic cloves, 1 tbsp grated fresh ginger, 1 tsp sesame oil, and ½ tsp black pepper. Whisk until the sugar dissolves and the mixture is well blended.
Reserve ½ cup of the marinade in a separate container for basting later, and refrigerate it.
Tip: Use a whisk to ensure the brown sugar fully dissolves, and taste the marinade to adjust sweetness or tang if desired.

Step 2: Marinate the Chicken

Place 2 lbs boneless, skinless chicken thighs or breasts in a large resealable plastic bag or a shallow dish.
Pour the remaining marinade (excluding the reserved ½ cup) over the chicken, ensuring it’s well coated.
Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
Tip: Turn the bag or dish halfway through marinating to ensure even flavor distribution, and pat chicken dry before cooking to avoid excess liquid.

Step 3: Prepare the Slow Cooker

Lightly grease the slow cooker insert with cooking spray or a thin layer of oil to prevent sticking.
Remove the chicken from the marinade, letting excess drip off, and place it in the slow cooker. Discard the used marinade.
Add ¼ cup chicken or vegetable broth to the slow cooker to maintain moisture.
Tip: Arrange chicken in a single layer for even cooking, and avoid adding too much broth to prevent a watery sauce.

Step 4: Slow Cook

Cover and cook on low for 4–5 hours or high for 2–3 hours, until the chicken is tender and fully cooked (165°F/75°C internally).
During the last 30 minutes of cooking, brush the chicken with half of the reserved marinade to enhance flavor.
Tip: Check doneness early with a meat thermometer to avoid overcooking, and baste carefully to avoid diluting the sauce.

Step 5: Finish and Optional Grilling

Remove the chicken from the slow cooker and let it rest for 5 minutes to retain juices.
For a grilled effect (optional), preheat a grill pan or outdoor grill to medium-high heat. Brush the chicken with the remaining reserved marinade and grill for 1–2 minutes per side to add caramelized flavor and char marks.
Alternatively, broil the chicken in the oven at 400°F (200°C) for 2–3 minutes per side, brushing with marinade, for a similar effect.
Tip: Watch closely during grilling or broiling to prevent burning due to the sugar in the marinade.

Step 6: Serve

Slice or shred the chicken and serve over 4 cups cooked white rice (~1 cup per serving), drizzling any remaining basting sauce over the top.
Garnish with 2 tbsp chopped green onion and optional grilled pineapple slices (grill 2–3 minutes per side for caramelization).
Pair with a side of macaroni salad, coleslaw, or steamed green beans for a complete Hawaiian-inspired meal.
Tip: Serve family-style on a platter for gatherings, or plate individually with a pineapple slice for a tropical Valentine’s Day touch.