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This slow cooker huli huli chicken brings Hawaiian sunshine right to your dinner table without any fuss. The meat becomes fall-off-the-bone tender while soaking in a mouthwatering sweet and salty marinade. The slow cooking works magic on the flavors. When you finish it under the broiler, you'll get that gorgeous caramelized exterior that's signature to authentic huli huli chicken. The chunks of pineapple add just enough fruity punch to complement the rich sauce.
I came up with this after returning from our Hawaiian vacation, trying to recreate those incredible roadside huli huli chicken stands we stumbled upon while cruising the North Shore. My crew was skeptical that a slow cooker version could match the real deal, but they were shocked by how authentic it tasted. Now whenever we need a quick mental getaway to somewhere sunny and tropical, this is our go-to meal!
Key Ingredients
- Chicken thighs: Pick bone-in, skin-on for maximum juiciness and flavor punch.
- Pineapple rings: Use either fresh or canned in juice for that tropical sweetness.
- Brown sugar: Adds depth and warmth to the sweetness.
- Soy sauce: Balances the sweet notes with rich umami flavor.
- Ketchup: Provides thickness and tangy backbone to the sauce.
- Fresh garlic: Delivers that must-have aromatic kick.
How To Make It
Prep your chicken: Pat those thighs dry and season them with black pepper, garlic powder and paprika.
Get that initial sear: Heat some butter in a skillet and brown the chicken until it's got a nice golden color.
Arrange for success: Place chicken skin-side up in your slow cooker for even cooking.
Whip up your flavor bomb: Combine all sauce ingredients, but set aside 1/4 cup for later use.
Let it cook low and slow: The low setting brings out the best flavors.
Finish with flair: Pop both chicken and pineapple under the broiler for those delicious caramelized edges.
Create your drizzling sauce: Reduce the leftover cooking liquid until it thickens nicely.
Add the final touches: Top with sesame seeds and sliced green onions before serving.
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The Story Behind Huli Huli
In Hawaiian language, 'huli' simply means 'turn,' which explains the traditional cooking method - constantly flipping the meat over open flames. Ernest Morgado invented this tasty creation back in 1955, cooking chicken between two grills while brushing on his signature sauce.
Perfect Balance Of Flavors
The pineapple and brown sugar bring just enough sweetness, while garlic and soy sauce add that deep savory element that keeps you coming back for more.
The Magic Of Bone-In Chicken
Thighs with the bone still in them don't dry out during long cooking and they release all their goodness into the sauce, making everything taste fuller and richer.
Second-Day Superstar
This dish shines for meal prep since the flavors get even better overnight. Shred any leftovers for killer tacos, throw them on rice bowls, or stuff them inside baked sweet potatoes.
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What I really love about this slow cooker huli huli chicken is how it captures the easygoing spirit of island cooking with big, bold flavors. The way the juicy pineapple works with the rich savory sauce keeps everyone coming back for seconds. It's basically comfort food with a vacation vibe - familiar enough for picky eaters but interesting enough to feel like something special.
Frequently Asked Questions
- → Can boneless thighs be substituted here?
- Definitely, boneless ones work too! They cook quicker—about 3 hours on low or 2 hours on high. They won’t crisp up but still taste fantastic.
- → What sides go well with these thighs?
- Pair them with steamed rice (plain or coconut flavored). Add a green salad, broccoli, or coleslaw. Fresh herbs like cilantro or green onions also make a nice pop of flavor.
- → Can I replace canned pineapple with fresh?
- Yes, fresh is great! Use 2 cups of pineapple rings and about ¾ cup of juice. If the juice isn’t enough, just add a bit of store-bought juice.
- → How do I thicken up the sauce?
- Pour the sauce into a pan after cooking. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then whisk it into the sauce. Let it simmer until it thickens up nicely.
- → Can this be made in an Instant Pot?
- For sure! Sear the thighs using the Sauté function, then add the sauce ingredients and pressure cook for 12 minutes. Let it naturally release for 10 minutes, then simmer the sauce with the pineapple to glaze.