Get ready to transport your taste buds to the tropical paradise of Hawaii with this mouthwatering Slow Cooker Huli Huli Chicken! This dish is not only a feast for the senses but also a breeze to prepare, making it perfect for busy weeknights or a laid-back weekend gathering. With tender chicken thighs bathed in a sweet and tangy glaze of pineapple and soy sauce, each bite is a delightful explosion of flavor that will have your family begging for seconds. Plus, with the option to make it gluten-free, everyone can enjoy this delicious recipe. Dive into our guide and discover how to create this Hawaiian classic right in your own kitchen!
Prep Time: 15 mins
Cook Time: 4 hrs
Total Time: 4 hrs 15 mins
Cuisine: Hawaiian
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1/2 cup soy sauce (gluten free)
- 1/2 cup pineapple juice
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- Green onions for garnish
Instructions
- Prepare the chicken thighs by patting them dry with paper towels to ensure a good glaze adherence.
- In a medium mixing bowl, whisk together soy sauce, pineapple juice, brown sugar, minced garlic, and grated ginger until the sugar is completely dissolved and ingredients are well combined.
- Place the chicken thighs in the slow cooker, arranging them in a single layer to ensure even cooking.
- Pour the prepared sauce mixture evenly over the chicken thighs, making sure each piece is well-coated.
- Cover the slow cooker and set to low heat. Cook for 4 hours, or until the chicken is tender and reaches an internal temperature of 165°F (74°C).
- Halfway through cooking, gently turn the chicken pieces to ensure even flavor distribution and prevent sticking.
- Once cooking is complete, carefully remove the chicken thighs from the slow cooker and transfer to a serving platter.
- Optional: For a glossier finish, brush additional sauce from the slow cooker over the chicken.
- Garnish with freshly chopped green onions before serving.
- Serve hot with steamed rice or your preferred side dish.
Tips
- Pat the Chicken Dry: Before seasoning, ensure you pat the chicken thighs dry with paper towels. This helps the glaze stick better and enhances the final texture.
- Mix the Marinade Well: When combining the soy sauce, pineapple juice, brown sugar, garlic, and ginger, whisk until the sugar dissolves completely. This ensures an even distribution of flavor.
- Layer the Chicken: Arrange the chicken thighs in a single layer in the slow cooker for even cooking. If necessary, you can stack them, but be sure to turn them halfway through for consistent flavor.
- Monitor Cooking Time: While the recipe calls for 4 hours on low, slow cookers can vary. Check the chicken for tenderness and ensure it reaches an internal temperature of 165°F (74°C).
- Optional Glaze: For an extra glossy finish, brush some of the sauce from the slow cooker over the chicken before serving. It adds an appealing shine and enhances the flavor.
- Perfect Pairings: Serve this dish with steamed rice or a fresh salad to balance the richness of the chicken. The sweet and savory flavors pair wonderfully with a side of tropical fruit for a complete Hawaiian experience.
- Leftovers Delight: If you have leftovers, they make fantastic sandwiches or can be added to salads for a quick, flavorful meal the next day!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 28g
Fat: 16g
Saturated Fat: g
Cholesterol: 140mg
