Crock Pot Huli Huli Chicken (Printable)

Tender chicken in sweet, smoky pineapple-soy glaze with ginger and garlic.

# What You'll Need:

→ Chicken

01 - 2.5 lbs boneless, skinless chicken thighs

→ Marinade & Sauce

02 - 1 cup pineapple juice
03 - ½ cup low-sodium soy sauce
04 - ⅓ cup ketchup
05 - ¼ cup light brown sugar, packed
06 - 2 tablespoons rice vinegar
07 - 1 tablespoon freshly grated ginger
08 - 3 cloves garlic, minced
09 - 1 tablespoon sesame oil
10 - ½ teaspoon freshly ground black pepper
11 - 1 tablespoon cornstarch (for thickening, optional)
12 - 2 tablespoons water (for slurry, optional)

→ Garnish & Serving

13 - 2 tablespoons sliced green onions
14 - 1 tablespoon toasted sesame seeds
15 - Fresh pineapple slices (optional, for serving)
16 - Steamed rice (optional)

# How-To Steps:

01 - Whisk together pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, ginger, garlic, sesame oil, and black pepper in a medium bowl until thoroughly combined.
02 - Place chicken thighs in the crock pot and pour the marinade over the meat, ensuring all pieces are evenly coated.
03 - Cover and cook on low heat for 4-6 hours, or until the chicken reaches an internal temperature of 165°F and is tender.
04 - Transfer cooked chicken to a serving platter. Mix cornstarch with water in a small bowl to create a slurry. Stir the slurry into the sauce in the crock pot, cover, and cook on high for 10-15 minutes until thickened. Return chicken to the pot and coat with the reduced sauce.
05 - Plate the chicken over steamed rice and garnish with green onions, toasted sesame seeds, and fresh pineapple slices if desired.

# Expert Suggestions:

01 -
  • The sauce strikes that perfect balance between sweet pineapple and salty soy that makes you keep going back for just one more bite
  • Your slow cooker does all the heavy lifting while you go about your day
  • Leftovers somehow taste even better the next day, if they last that long
02 -
  • Skip the cornstarch if you prefer a thinner, more broth-like sauce that's perfect for dipping rice into
  • Don't be tempted to peek too often, every time you lift that lid you're adding 15 minutes to the cooking time
  • The sauce will reduce as it cooks, so taste it near the end and adjust if needed
03 -
  • Double the sauce ingredients and keep half in the fridge for a quick marinade later in the week
  • If your pineapple juice is canned, give the can a good shake before opening

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