Crock Pot Huli Huli Chicken

Why You’ll Love This Recipe

I love how this recipe turns basic ingredients into something truly crave-worthy. The slow cooker does all the work, infusing the chicken with bold island flavors while I go about my day. It’s incredibly versatile, too—I serve it over rice, stuff it into buns or wraps, or spoon it into lettuce cups for a lighter option. The sauce is sticky, glossy, and full of flavor, and the chicken just falls apart with a fork.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup pineapple juice (unsweetened preferred)

• 1/2 cup soy sauce (low sodium optional)

• 1/3 cup brown sugar

• 1/4 cup ketchup

• 1 tbsp fresh ginger, grated

• 3 cloves garlic, minced

• 2 pounds boneless, skinless chicken thighs

• 1 tbsp cornstarch

• 2 tbsp water (for cornstarch slurry)

Directions

1. I start by whisking together the pineapple juice, soy sauce, brown sugar, ketchup, grated ginger, and minced garlic in a mixing bowl until smooth and well combined.

2. I place the chicken thighs in the crock pot and pour the sauce mixture over them, making sure each piece is well coated.

3. I cover and cook on low for 5 to 7 hours, until the chicken is fully cooked and fork-tender.

4. Once the chicken is done, I remove it from the crock pot and set it aside.

5. I make a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the remaining sauce in the crock pot.

6. I turn the crock pot to high and let the sauce cook for another 10–15 minutes until it thickens into a glossy glaze.

7. I shred the chicken with two forks, return it to the pot, and stir it into the thickened sauce.

8. I serve it hot over rice, in buns, wraps, or lettuce cups, garnished with green onions, sesame seeds, or fresh pineapple chunks if I have them.

Servings and timing

This recipe makes 6 servings.
Prep time: 10 minutes
Cook time: 6 hours (on low)
Total time: About 6 hours 10 minutes

Variations

• Use chicken breasts: I’ve swapped in boneless, skinless chicken breasts when thighs aren’t available—they work well, though they’re slightly leaner.

• Add heat: A spoonful of sriracha or red pepper flakes gives the sauce a spicy twist.

• Use fresh pineapple: I’ve blended fresh pineapple for a more natural, vibrant flavor.

• Add veggies: I toss in sliced bell peppers or carrots during the last hour of cooking for a built-in side.

• Make it gluten-free: I use tamari or coconut aminos instead of soy sauce for a gluten-free version.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I warm the chicken and sauce together in a skillet over medium heat or microwave individual portions.
It also freezes well—I freeze in individual containers and thaw overnight before reheating.

FAQs

Can I make this recipe ahead of time?

Yes, I mix the sauce and store it in the fridge overnight, or prep the whole dish in the crock pot insert, cover it, and refrigerate it to start cooking the next morning.

Can I double the recipe?

Absolutely. I double everything and cook it in a larger slow cooker for a crowd or for meal prep.

Is there a substitute for pineapple juice?

If I’m out of pineapple juice, I’ve used orange juice or apple juice in a pinch. Pineapple gives it the best flavor, though.

Can I make this on the stovetop?

Yes. I brown the chicken, pour in the sauce, and simmer it on low until the chicken is cooked through and tender—usually about 30–40 minutes. Then I thicken the sauce as directed.

What sides go best with Huli Huli chicken?

I love serving it with steamed rice, coconut rice, coleslaw, grilled veggies, or even sweet Hawaiian rolls.

Conclusion

This Crock Pot Huli Huli Chicken brings tropical flavor to the table with minimal effort. The pineapple-soy marinade creates the perfect balance of sweet and savory, and the chicken becomes unbelievably tender after hours of slow cooking. Whether I serve it over rice or pile it into a sandwich, this is a dish that brings bold flavor and big satisfaction—without me having to stand over the stove.

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