Description
A flavorful and easy crockpot huli huli chicken recipe paired with a fresh grilled pineapple slaw, delivering bold tropical flavors with minimal effort.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- ½ cup (120 ml) low-sodium soy sauce
- ⅓ cup (70 g) brown sugar
- 1 tablespoon (6 g) fresh ginger, grated
- 2 garlic cloves, minced
- ⅓ cup (80 ml) pineapple juice
- 2 tablespoons (30 ml) rice vinegar
- 1 tablespoon (15 ml) sesame oil
- ¼ teaspoon red pepper flakes (optional)
- Fresh pineapple rings (for grilling)
- 3 cups green cabbage, shredded
- 1 cup carrot, shredded
- ¼ cup red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- 1 tablespoon honey or agave syrup
- 2 tablespoons olive oil
Instructions
- Make the Huli Huli Sauce: In a medium bowl, whisk together soy sauce, brown sugar, pineapple juice, rice vinegar, sesame oil, grated ginger, minced garlic, and red pepper flakes if using. Set aside.
- Prepare the Chicken: Place chicken thighs into the slow cooker. Pour the sauce evenly over the chicken, coating each piece. Cover and cook on low for 6–7 hours or high for 3–4 hours until tender.
- Grill the Pineapple: Preheat grill or grill pan over medium-high heat. Brush pineapple rings with olive oil. Grill about 3 minutes per side until caramelized and charred. Let cool, then chop into bite-sized pieces.
- Prepare the Slaw: In a large bowl, combine shredded cabbage, shredded carrot, sliced red onion, chopped cilantro, and chopped grilled pineapple.
- Make the Slaw Dressing: Whisk together lime juice, honey, and olive oil. Pour over slaw and toss gently. Adjust salt to taste.
- Shred the Chicken: Remove chicken from slow cooker and shred with two forks. Return shredded chicken to slow cooker and stir to coat with sauce.
- Serve: Spoon huli huli chicken over rice or tortillas and top with grilled pineapple slaw.
Notes
Save some cooking sauce before shredding chicken to drizzle on top for extra flavor. If sauce is too thin, thicken with a cornstarch slurry simmered briefly. Use chicken breasts for a leaner option but reduce cooking time to avoid drying out. Grilling pineapple adds smoky flavor but broiling or pan-searing works as alternatives.
- Prep Time: 5 minutes
- Cook Time: 6 to 7 hours on low or 3 to 4 hours on high
- Category: Main Course
- Cuisine: Hawaiian
Nutrition
- Serving Size: About 1 cup of chick
- Calories: 320
- Fat: 8
- Carbohydrates: 18
- Fiber: 3
- Protein: 35
Keywords: crockpot chicken, huli huli chicken, slow cooker recipe, grilled pineapple slaw, Hawaiian chicken, easy dinner, weeknight meal, tropical flavors