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This crockpot huli huli chicken brings Hawaii's sunny flavors right to your table without much work. The chicken gets super tender as it cooks slowly in a rich sweet-salty sauce. Hours of gentle cooking build amazing taste. When you pop it under the broiler at the end, you'll get that awesome caramelized coating that makes real huli huli chicken so good. The pineapple adds just the right sweetness and tang to balance out the rich sauce.
I whipped this up after coming home from Hawaii, trying to copy those awesome roadside huli huli stands we found driving around the North Shore. My family didn't think a slow cooker version would taste like the real thing, but they couldn't believe how spot-on the flavors were. Now whenever we need a mental trip to somewhere warm and tropical, this is what I cook!
Essential Ingredients
- Chicken thighs: Go for bone-in, skin-on for the juiciest results with tons of flavor.
- Pineapple rings: Grab fresh or juice-packed canned ones for that sweet-tangy kick.
- Brown sugar: Gives you sweetness with a deeper flavor.
- Soy sauce: Cuts the sweetness with that rich, savory taste.
- Ketchup: Adds a tangy thickness to your sauce.
- Fresh garlic: Brings in that wonderful aromatic flavor.
Cooking Instructions
Get your chicken ready: Dry those thighs and sprinkle with paprika, garlic powder and black pepper.
Nail the first browning step: Melt some butter in a pan and brown the chicken until it looks golden.
Set up for best results: Put chicken skin-up in your slow cooker so it cooks evenly.
Mix up your tasty sauce: Stir all sauce stuff together, but save 1/4 cup for later.
Slow cook it just right: Low setting gives you the best flavor.
Get that broiled finish: Broil both chicken and pineapple until they get those yummy browned edges.
Make your drizzling sauce: Cook down the leftover liquid until it's nice and thick.
Add the finishing touch: Sprinkle with green onions and sesame seeds before serving.
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Where Huli Huli Came From
In Hawaiian, 'huli' means 'turn,' which tells you how this dish was cooked originally - constantly flipped over flames. A guy named Ernest Morgado came up with the recipe back in 1955, turning chicken between two grills and brushing on his special sauce.
Sweet Meets Savory Just Right
The brown sugar and pineapple bring natural sweetness, while the soy sauce and garlic add that deep savory taste that keeps it from being too sweet.
Why Bone-In Chicken Works Best
Thighs with bones stay juicy longer and release good stuff into the sauce as they cook, making everything taste better.
Perfect For Leftovers
This chicken works great for meal prep since it tastes even better the next day. You can shred leftovers for awesome tacos, put them on top of grain bowls, or stuff them in sweet potatoes.
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When I think about this slow cooker huli huli chicken, I love how it captures island cooking's laid-back style with big, bright flavors. The way the sweet pineapple plays against the deep savory sauce keeps you digging in for another bite. It's basically comfort food with a vacation twist - familiar enough for everyone at the table but interesting enough to feel special.
Frequently Asked Questions
- → Can I swap in boneless thighs for this meal?
- Absolutely! Boneless thighs work fine. They'll be done faster—try 3 hours on low or 2 on high. They won't get crispy, but they'll still taste great.
- → What side dishes pair best with these chicken thighs?
- Serve alongside steamed rice (plain or coconut flavored). Add broccoli, green salad, or slaw for extra veggies. Top with fresh herbs like cilantro or green onions.
- → Can I use fresh pineapple instead of canned ones?
- Yes, fresh pineapple works well! Use about 2 cups of rings and ¾ cup juice. If fresh pineapple isn't juicy enough, add extra store-bought pineapple juice.
- → How do I make the sauce thicker if needed?
- Move the sauce to a pan after cooking, then whisk a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) into the sauce. Simmer it for a few minutes until it thickens up.
- → Can I cook this dish in an Instant Pot instead of a slow cooker?
- Yes, start by browning the thighs on the Sauté setting, then toss in the sauce ingredients. Pressure cook for 12 minutes, let it naturally release for 10 minutes, and finish by simmering the sauce with pineapple for a quick glaze.