Crock Pot Huli Huli Chicken

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Sweet, tangy, and tender Hawaiian-inspired chicken perfect for meal prep or family dinners.

Ingredients

  • 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 lbs boneless, skinless chicken thighs

  • 1 tbsp cornstarch

  • 2 tbsp water (for cornstarch slurry)

Instructions

1. Make the sauce

  • In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, ginger, and garlic until smooth.

2. Cook the chicken

  • Place chicken thighs in the crock pot.

  • Pour sauce over the chicken, coating well.

  • Cover and cook on LOW for 5–7 hours, until fork-tender.

3. Thicken the sauce

  • Remove chicken and set aside.

  • In a small bowl, mix cornstarch with water to make a slurry.

  • Stir slurry into the sauce in the crock pot.

  • Turn heat to HIGH and cook 10–15 minutes, until thickened.

4. Serve

  • Shred chicken (optional) and return to the sauce.

  • Serve hot over rice, in buns, wraps, or lettuce cups.

Notes & Tips

  • 🌶 Spicy kick: Add chili flakes or hot sauce to the sauce.

  • 🔥 Extra smoky: Finish chicken under the broiler or on the grill for 2–3 minutes per side.

  • 🍍 Add-ins: Stir in pineapple chunks or bell peppers during the last hour of cooking.

  • 🐓 Can substitute chicken breasts or drumsticks (adjust cooking time).

Do you want me to also give you a Weight Watchers-friendly lightened version of this so it’s fewer points but keeps the same sweet Hawaiian flavor? That would fit in perfectly with your other WW recipes.

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