Description
This Crockpot Huli Huli Chicken is a Hawaiian-inspired dish that’s bursting with sweet, tangy, and savory flavors. The chicken is slow-cooked until incredibly tender in a flavorful pineapple-ginger barbecue sauce, perfect for serving over rice with a side of vegetables.
Ingredients
For the chicken and sauce:
4 boneless, skinless chicken thighs
1 cup pineapple juice
½ cup soy sauce
½ cup brown sugar
¼ cup ketchup
1 tablespoon rice vinegar
1 tablespoon fresh ginger, grated
2 garlic cloves, minced
1 tablespoon cornstarch
2 tablespoons water
Optional garnishes:
Sliced green onions
Sesame seeds
Pineapple chunks
Instructions
1 Place the chicken thighs in the bottom of the crockpot.
2 In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, grated ginger, and minced garlic until fully combined.
3 Pour the sauce mixture over the chicken in the crockpot. Cover and cook on low for 6 hours or on high for 3 to 4 hours, until the chicken is tender and fully cooked.
4 Once the chicken is done, remove it from the crockpot and set aside. In a small bowl, mix the cornstarch and water to create a slurry.
5 Pour the slurry into the sauce in the crockpot and stir well. Turn the heat to high and let it cook uncovered for about 10 to 15 minutes, or until the sauce thickens.
6 Shred the chicken with two forks, then return it to the thickened sauce. Stir to coat evenly.
7 Serve hot over steamed rice and garnish with green onions, sesame seeds, or pineapple chunks if desired.
Notes
This dish is perfect for meal prep or serving at gatherings. The sauce can be adjusted to your taste—add chili flakes for heat or extra pineapple juice for more sweetness. Leftovers can be stored in an airtight container in the fridge for up to 3 days.