Crock Pot Huli Huli Chicken (Printable)

Tender chicken glazed in sweet pineapple-soy sauce with ginger and garlic.

# What You'll Need:

→ Chicken

01 - 2 ½ 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 - In a medium bowl, whisk together pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, ginger, garlic, sesame oil, and black pepper until well combined and sugar has dissolved.
02 - Place chicken thighs in the crock pot, arranging them in an even layer. Pour the prepared marinade over the chicken, ensuring all pieces are thoroughly coated.
03 - Cover and cook on low heat for 4–6 hours, or until chicken reaches an internal temperature of 165°F and is tender enough to shred easily with a fork.
04 - For a richer, thicker consistency, transfer chicken to a serving platter and keep warm. Whisk cornstarch with water in a small bowl to create a smooth slurry. Stir slurry into the sauce in the crock pot, cover, and cook on high for 10–15 minutes until thickened. Return chicken to coat evenly.
05 - Plate chicken over steamed rice and spoon sauce generously over the top. Finish with green onions, toasted sesame seeds, and fresh pineapple slices if desired.

# Expert Pointers:

01 -
  • Set it and forget it cooking that delivers restaurant-quality Hawaiian flavors
  • The chicken becomes impossibly tender, practically falling apart at the mere mention of a fork
  • That caramelized glaze gets into every nook and cranny, creating little sticky pockets of joy
02 -
  • Soy sauce brands vary wildly in saltiness, so start with less and add more at the end if needed
  • The sauce will taste quite salty before cooking but mellows beautifully as it simmers with the chicken
  • If you have time, marinate the chicken in the fridge for a few hours before cooking for deeper flavor penetration
03 -
  • Pat the chicken dry before adding it to help the sauce adhere better
  • Use full-fat coconut milk instead of some pineapple juice for an incredibly rich, creamy variation

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