Crock Pot Huli Huli Chicken with Pineapple Ginger Glaze
Hawaiian-style chicken thighs slow-cooked in a sweet and savory pineapple-soy glaze with fresh ginger and garlic. This tender, flavorful dish can be served whole or shredded for sandwiches and rice bowls. The long, gentle cooking creates fall-apart tender meat while the sauce reduces to a glossy, caramelized coating. Perfect for busy weeknights or casual entertaining when you want maximum flavor with minimal effort.
Ingredients
- 1 cup unsweetened pineapple juice
- ½ cup soy sauce
- ½ cup brown sugar
- ⅓ cup ketchup
- 2 teaspoons fresh ginger root, grated
- 1 ½ teaspoons garlic, minced
- 4 pounds boneless skinless chicken thighs
- 2 tablespoons cornstarch
Instructions
- 1
Whisk together pineapple juice, soy sauce, brown sugar, ketchup, ginger, and garlic in a medium bowl
- 2
Place chicken thighs in crock pot and pour sauce mixture over top
- 3
Cook on low for 5-7 hours
- 4
Remove chicken from crock pot and whisk cornstarch into remaining sauce to thicken
- 5
Serve chicken whole with sauce or shred and mix back into sauce
Tips
Chicken breasts can substitute for thighs but may be less tender and flavorful
Shredded chicken works perfectly for sandwiches, wraps, or served over rice
Reserve some sauce before adding cornstarch for a thinner consistency if desired
Good to Know
Refrigerate up to 4 days in airtight container
Can be made 1-2 days ahead and reheated gently
Serve over rice, in sandwiches, or with steamed vegetables
Common Mistakes
Don't skip removing chicken before thickening sauce to avoid lumpy cornstarch
Don't use high heat setting as chicken may become tough
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I freeze this chicken?
Yes, freeze up to 3 months in sauce. Thaw overnight in refrigerator before reheating gently on stovetop or microwave.
What if I don't have fresh ginger?
Substitute 1/2 teaspoon ground ginger, but fresh provides better flavor and authenticity to this Hawaiian-style dish.
Can I make this on high heat?
Cook on high for 2.5-3 hours, but low heat produces more tender results for this cut of chicken.