Description
Tender, juicy chicken slow-cooked in a sweet and tangy Hawaiian-style Huli Huli sauce.
Ingredients
2 lbs (900g) boneless, skinless chicken thighs or breasts
1 cup pineapple juice
½ cup soy sauce (low sodium preferred)
½ cup brown sugar
¼ cup ketchup
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp rice vinegar or apple cider vinegar
1 tsp sesame oil
½ tsp red pepper flakes (optional, for heat)
Sliced green onions and sesame seeds, for garnish
Instructions
In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, garlic, ginger, vinegar, sesame oil, and red pepper flakes (if using).
Place chicken in the slow cooker and pour sauce over it.
Cover and cook on low for 5–6 hours or high for 3–4 hours, until chicken is tender.
Remove chicken and shred or slice.
Optional: Transfer sauce to a small saucepan and simmer for 5–10 minutes to thicken before serving.
Return chicken to sauce or drizzle sauce over chicken before serving.
Garnish with green onions and sesame seeds.
Notes
Serve with steamed rice and grilled or roasted vegetables for a complete meal.
You can also use bone-in chicken thighs—just increase cooking time slightly.
For extra flavor, marinate chicken in sauce for a few hours before cooking.
Leftovers store well in the fridge for up to 3 days and freeze beautifully.
- Prep Time: 10 minutes
- Cook Time: 5 hours (low) or 3 hours (high)
- Category: Dinner, Main Course
- Method: Slow Cooker
- Cuisine: Hawaiian, Asian Fusion
