Description

Craving a taste of the Hawaiian islands with tender, flavorful chicken that’s perfect for a family dinner or a special Valentine’s Day meal? Slow Cooker Huli Huli Chicken is your answer! Adapted from the original grilled recipe, this slow cooker version features boneless chicken thighs or breasts marinated in a sweet-savory pineapple-soy sauce, slow-cooked to perfection, and finished with a glossy glaze.

Ingredients

For the Chicken and Marinade:

Chicken Thighs or Breasts (2 lbs, boneless and skinless):
- Why it’s important: Juicy, tender protein that soaks up the sweet-savory marinade.
- Substitutions: Bone-in chicken (increase cooking time by 1 hour on low), or tofu for vegetarian (cook 3–4 hours on low, pressed).
Pineapple Juice (1 cup):
- Why it’s important: Adds tropical sweetness and tenderizes the chicken.
- Substitutions: Orange juice or apple juice (less tropical flavor).
Soy Sauce (½ cup):
- Why it’s important: Provides savory, umami depth to the marinade.
- Substitutions: Tamari or coconut aminos for gluten-free, or low-sodium soy sauce.
Brown Sugar (½ cup):
- Why it’s important: Adds caramel-like sweetness and helps create a glossy glaze.
- Substitutions: Honey, maple syrup, or coconut sugar.
Ketchup (¼ cup):
- Why it’s important: Contributes tangy, tomatoey flavor to balance the sweetness.
- Substitutions: Tomato paste (1 tbsp) mixed with 1 tbsp water and a pinch of sugar, or BBQ sauce.
Rice Vinegar (¼ cup):
- Why it’s important: Adds bright acidity to balance the rich flavors.
- Substitutions: Apple cider vinegar, white vinegar, or lemon juice.
Garlic (4 cloves, minced):
- Why it’s important: Infuses the marinade with warm, aromatic depth.
- Substitutions: 1 tsp garlic powder or 2 tsp garlic paste.
Fresh Ginger (1 tbsp, grated):
- Why it’s important: Adds zesty, spicy warmth for authentic Hawaiian flavor.
- Substitutions: 1 tsp ground ginger or 2 tsp ginger paste.
Sesame Oil (1 tsp):
- Why it’s important: Brings nutty, savory depth to the marinade.
- Substitutions: Olive oil or omit (less nutty flavor).
Black Pepper (½ tsp):
- Why it’s important: Adds mild heat and depth to the marinade.
- Substitutions: White pepper or a pinch of cayenne for extra spice.

For Serving:

Green Onion (1, chopped):
- Why it’s important: Adds fresh, oniony crunch and vibrant color.
- Substitutions: Chives, parsley, or omit.
Cooked White Rice (4 cups cooked, about 1.5 cups dry):
- Why it’s important: Soaks up the glaze and complements the tropical flavors.
- Substitutions: Jasmine rice, brown rice, quinoa, or cauliflower rice for low-carb.
Grilled Pineapple Slices (optional, 4–6 slices):
- Why it’s important: Enhances the tropical theme with sweet, caramelized flavor.
- Substitutions: Fresh pineapple chunks or omit.

Tip: Use fresh pineapple juice and ginger for the best flavor, and choose a high-quality soy sauce to enhance the marinade’s depth.

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Instructions

Step 1: Prepare the Marinade

In a medium bowl, whisk together 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 until fully combined.
Divide the marinade in half: one portion for marinating the chicken and one for basting/glazing later (store the basting portion in the fridge).
Tip: Warm the brown sugar slightly if it’s clumpy to help it dissolve smoothly.

Step 2: Marinate the Chicken (Optional)

Place 2 lbs boneless, skinless chicken thighs or breasts in a large resealable plastic bag or shallow dish.
Pour half of the marinade over the chicken, ensuring it’s well-coated.
Seal the bag or cover the dish and refrigerate for at least 1 hour, or overnight for maximum flavor. If short on time, you can skip marinating and proceed to cooking (the slow cooker will still infuse flavor).
Discard the used marinade after marinating.
Tip: Flip the bag halfway through marinating to ensure even flavor distribution.

Step 3: Assemble in the Slow Cooker

Lightly grease the slow cooker insert with cooking spray or a thin layer of oil to prevent sticking.
Place the chicken (marinated or unmarinated) in a single layer in the slow cooker.
If you skipped marinating, pour half of the marinade over the chicken now (discard any marinade that touched raw chicken). Reserve the other half for glazing.
Tip: Arrange chicken evenly to ensure consistent cooking.

Step 4: 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).
Check doneness at the lower end of the time to avoid overcooking, as slow cookers vary.
Tip: Avoid lifting the lid during cooking to maintain consistent heat.

Step 5: Prepare the Glaze

While the chicken cooks, pour the reserved marinade into a small saucepan.
Bring to a simmer over medium heat and cook for 5–7 minutes, stirring occasionally, until slightly thickened and reduced to a glaze-like consistency. Set aside.
Tip: If the glaze is too thin, stir in a slurry of 1 tsp cornstarch and 1 tbsp water and simmer for 1–2 minutes to thicken.

Step 6: Finish and Serve

Remove the chicken from the slow cooker and transfer to a cutting board. Let it rest for 5 minutes to retain juiciness.
Optional: For a grilled effect, brush the chicken with some glaze and broil at 400°F (200°C) for 2–3 minutes per side or sear in a hot skillet for 1–2 minutes per side.
Slice or shred the chicken, then drizzle or toss with the thickened glaze.
Serve over 4 cups cooked white rice, garnished with 1 chopped green onion. Add grilled pineapple slices on the side for a tropical touch, if desired.
Pair with a side of macaroni salad, coleslaw, or grilled vegetables for a complete Hawaiian meal.
Tip: Warm the rice slightly to complement the hot chicken and glaze.