Introduction
Craving a taste of the Hawaiian islands with minimal kitchen effort? Look no further than Slow Cooker Huli Huli Chicken! This vibrant recipe brings the sweet, tangy, and savory flavors of Hawaiian grilled chicken to your table, featuring tender, slow-cooked chicken thighs or breasts bathed in a pineapple-soy marinade, served over fluffy white rice with a garnish of green onions and optional grilled pineapple slices. The slow cooker makes the chicken juicy and flavorful with hands-off ease, while the tropical marinade delivers that iconic Huli Huli taste. Perfect for weeknight dinners, meal prep, or tropical-themed gatherings, this dish is as delicious as it is effortless. Ready to fill your kitchen with the irresistible aroma of pineapple, ginger, and soy? Let’s dive into this island-inspired recipe that’s sure to become a family favorite!
Overview: Why Slow Cooker Huli Huli Chicken is a Must-Try
Slow Cooker Huli Huli Chicken is a Hawaiian-inspired dish that captures the essence of Huli Huli barbecue in a convenient slow cooker format. The slow cooker ensures tender, flavorful chicken infused with a sweet-savory marinade, while rice and optional pineapple add balance and flair. It’s a high-protein, gluten-free (with checks), and crowd-pleasing meal that’s perfect for busy families, tropical food lovers, or anyone craving a taste of aloha with minimal effort.
- Time Requirement: 15 minutes prep, 6-8 hours on low or 3-4 hours on high, plus 20-30 minutes for rice and assembly.
- Difficulty Level: Easy! It involves marinating, slow cooking, and simple assembly, suitable for all skill levels.
- Why It’s Special: This dish is meal-prep-friendly, customizable, and ideal for both casual and festive occasions. The slow cooker makes it hands-off, and the Huli Huli flavors deliver a vibrant, restaurant-quality experience.
This recipe serves 4-6 and is perfect for weeknight dinners, potlucks, or gatherings with a tropical twist!
Essential Ingredients
The magic of Slow Cooker Huli Huli Chicken comes from its vibrant, tropical ingredients. Each one adds sweetness, savoriness, or texture to create a cohesive, Hawaiian-style dish. Here’s what you’ll need:
For the Chicken and Marinade
- Chicken Thighs or Breasts (2 lbs, boneless, skinless): Provides a tender, juicy base.
- Substitution: Bone-in chicken (increase cooking time by 1 hour), pork tenderloin, or tofu for vegetarian.
- Pineapple Juice (1 cup): Adds sweet, tropical brightness.
- Substitution: Orange juice or pineapple puree.
- Soy Sauce (½ cup): Brings savory, umami depth.
- Substitution: Tamari (gluten-free), coconut aminos, or low-sodium soy sauce.
- Brown Sugar (½ cup): Enhances sweetness and caramelization.
- Substitution: Honey, maple syrup, or coconut sugar.
- Ketchup (¼ cup): Adds tangy, tomatoey richness.
- Substitution: Tomato paste with 1 tsp sugar or barbecue sauce.
- Rice Vinegar (¼ cup): Provides subtle acidity.
- Substitution: Apple cider vinegar or white vinegar.
- Garlic (4 cloves, minced): Infuses savory warmth.
- Substitution: 1 tsp garlic powder or ½ tsp garlic salt (reduce added salt).
- Fresh Ginger (1 tbsp, grated): Adds zesty, spicy warmth.
- Substitution: 1 tsp ground ginger or 1 tbsp ginger paste.
- Sesame Oil (1 tsp): Brings nutty, aromatic depth.
- Substitution: Olive oil or omit.
- Black Pepper (½ tsp): Adds mild heat.
- Substitution: White pepper or a pinch of cayenne.
For Serving
- Green Onion (1, chopped): Adds fresh, mild oniony crunch.
- Substitution: Chives or parsley.
- White Rice (4 cups, cooked): Provides a fluffy, neutral base.
- Substitution: Brown rice, quinoa, or cauliflower rice for low-carb.
- Grilled Pineapple Slices (optional, 4-6 slices): Enhances tropical sweetness.
- Substitution: Fresh pineapple chunks or omit.
Why They’re Important: The chicken delivers a tender, protein-packed core, while the marinade—pineapple juice, soy sauce, and brown sugar—creates the signature Huli Huli sweet-savory flavor. Garlic and ginger add aromatic depth, and rice and green onions provide balance and freshness. Optional pineapple slices elevate the dish with a tropical flourish.
Step-by-Step Instructions
To adapt the grilled Huli Huli Chicken for the slow cooker, we’ll marinate the chicken to infuse flavor, slow-cook it to ensure tenderness, prepare rice and optional pineapple separately, and assemble with a drizzle of reserved sauce for a vibrant presentation. Here’s how to do it:
Step 1: Prepare the Marinade
- In a medium bowl, combine 1 cup pineapple juice, ½ cup soy sauce, ½ cup brown sugar, ¼ cup ketchup, ¼ cup rice vinegar, 4 minced garlic cloves, 1 tbsp grated fresh ginger, 1 tsp sesame oil, and ½ tsp black pepper. Whisk until the sugar dissolves and the mixture is smooth.
- Reserve ½ cup of the marinade in a separate container, cover, and refrigerate for basting later.
- Tip: Use fresh pineapple juice for the best flavor, but canned works well. Grate ginger finely to avoid stringiness. Double the marinade if you want extra sauce for serving.
Step 2: Marinate the Chicken
- Place 2 lbs boneless, skinless chicken thighs or breasts in a large resealable plastic bag or a shallow dish. Pour the remaining marinade (excluding the reserved ½ cup) over the chicken, ensuring it’s fully coated.
- Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
- Tip: Massage the marinade into the chicken for even coverage. Use thighs for juicier results or breasts for a leaner option. Don’t reuse the marinade that touched raw chicken.
Step 3: Slow Cook the Chicken
- Remove the chicken from the marinade and place it in the slow cooker, discarding the used marinade. Add ¼ cup chicken broth or water to keep the chicken moist.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and reaches an internal temperature of 165°F (75°C).
- Remove the chicken to a plate and shred with two forks or slice into strips. Reserve the slow cooker juices for drizzling or discard if too thin.
- Tip: Check doneness early with a meat thermometer to avoid overcooking. Use a slow cooker liner for easy cleanup. For a grilled finish, sear the cooked chicken on a hot skillet or grill for 1-2 minutes per side (optional).
Step 4: Prepare the Basting Sauce
- Pour the reserved ½ cup marinade into a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until slightly thickened and safe to use (since it didn’t touch raw chicken).
- Set aside to cool slightly or keep warm for drizzling.
- Tip: Simmer gently to avoid burning the sugar. Add 1 tsp cornstarch mixed with 1 tbsp water if you want a thicker sauce. Store extra sauce in the fridge for up to a week.
Step 5: Cook the Rice and Pineapple (Optional)
- About 30 minutes before the chicken is done, cook 1 cup uncooked white rice (yielding about 4 cups cooked) according to package instructions (typically 15-20 minutes in 2 cups water or broth). Fluff with a fork and keep warm.
- If using pineapple, heat a grill pan or skillet over medium-high heat. Grill 4-6 pineapple slices for 2-3 minutes per side until caramelized. Alternatively, use fresh pineapple chunks for a no-cook option.
- Tip: Rinse rice before cooking for fluffier results. Use a rice cooker for convenience. Grill pineapple just before serving to keep it warm and juicy.
Step 6: Assemble and Serve
- Divide the cooked white rice among 4-6 serving bowls or plates, creating a fluffy base (about ¾ cup per serving).
- Top each with sliced or shredded chicken, drizzling with 1-2 tbsp of the basting sauce for extra flavor.
- Garnish with chopped green onion and place 1 grilled pineapple slice (or a few fresh chunks) on the side for a tropical touch.
- Serve hot with a side of steamed broccoli, a green salad, or Hawaiian mac salad for a complete meal.
- Tip: Arrange chicken neatly over rice for a vibrant presentation. Warm plates or bowls for a cozy touch. Offer extra basting sauce on the side for dipping.
Assembly: Serving Your Slow Cooker Huli Huli Chicken
Now it’s time to present this tropical, flavorful dish and make it look as good as it tastes! Here’s how to assemble Slow Cooker Huli Huli Chicken:
- Serve the Dish: Arrange each bowl or plate with a base of fluffy white rice, topped with a generous portion of tender chicken drizzled with basting sauce. Ensure the green onions and pineapple slices add pops of color and texture.
- Garnish: Sprinkle chopped green onion over the chicken for a fresh, vibrant finish. Optionally, add a pinch of sesame seeds or extra black pepper for flair.
- Presentation Tip: Use colorful or white bowls to highlight the golden chicken and bright pineapple. A pineapple slice or green onion sprig makes it Instagram-worthy.
- Optional Sides: Pair with Hawaiian-inspired sides like macaroni salad, grilled vegetables, or coconut rice to complement the tropical flavors. Serve with iced tea, pineapple juice, or a light tropical cocktail (like a mai tai) for a complete meal.
- Optional Add-Ins: Offer extra basting sauce, sriracha, or chopped cilantro on the side for customization.
Pro Tip: Serve buffet-style by keeping the chicken warm in the slow cooker on the “keep warm” setting, with bowls of rice, pineapple slices, and garnishes like green onions nearby, letting guests build their own plates—it’s a fun, interactive way to enjoy this Hawaiian dish, perfect for gatherings or potlucks!
Storage and Make-Ahead Tips
Slow Cooker Huli Huli Chicken is best enjoyed fresh for optimal juiciness and rice texture, but leftovers and make-ahead options can be managed with care. Here’s how to keep it fresh:
- Storing Leftovers:
- Store chicken, rice, and garnishes separately in airtight containers. Refrigerate chicken and rice for up to 3 days; store green onions and pineapple separately to maintain freshness.
- Reheat chicken and rice in a 350°F (175°C) oven for 8-10 minutes or a skillet over medium heat for 5 minutes, adding a splash of broth to keep moist. Microwave (1-2 minutes, stirring halfway) with a damp paper towel if needed. Assemble with fresh garnishes.
- Make-Ahead Tips:
- Chicken: Marinate the chicken up to 24 hours ahead and refrigerate. Slow-cook when ready.
- Marinade: Prepare the marinade up to 3 days ahead and refrigerate. Whisk well before using.
- Rice: Cook rice up to 24 hours ahead, refrigerate, and reheat with a splash of water in the microwave or stovetop.
- Freezing: Freeze cooked chicken (without rice or garnishes) for up to 2 months in an airtight container. Thaw in the fridge, reheat, and assemble with fresh rice and garnishes. Avoid freezing rice or pineapple to preserve texture.
- Garnishes: Prep green onions and pineapple just before serving to keep them vibrant. Store extra basting sauce in the fridge for up to a week.
Tip: Use leftover chicken in wraps with lettuce and pineapple, as a topping for salads with a soy-ginger dressing, or in fried rice for a quick, Hawaiian-inspired meal.
Recipe Variations
Slow Cooker Huli Huli Chicken is highly versatile—here are some fun ways to mix it up:
- Spicy Huli Huli: Add ½ tsp red pepper flakes or 1 tsp sriracha to the marinade for a spicy kick.
- Teriyaki Twist: Replace ketchup with hoisin sauce and add 1 tbsp mirin for a teriyaki-inspired flavor.
- Low-Sugar Option: Reduce brown sugar to ¼ cup or use a sugar-free sweetener like stevia for a lighter marinade.
- Gluten-Free: Use tamari or gluten-free soy sauce and ensure ketchup is gluten-free (most are, but check labels).
- Low-Carb: Serve over cauliflower rice or zucchini noodles instead of white rice for a keto-friendly version.
- Pork or Tofu Swap: Substitute chicken with 2 lbs pork tenderloin or firm tofu, slow-cooked for 6-8 hours on low until tender (tofu may need less time).
Get creative and make it your own—this recipe loves a little experimentation!
Conclusion
You’re now ready to make Slow Cooker Huli Huli Chicken that’ll bring the vibrant, tropical flavors of Hawaii to your table! This dish is all about tender, slow-cooked chicken, a sweet-savory pineapple-soy sauce, and fluffy rice, assembled into a colorful, satisfying meal. Whether you’re serving it for a quick weeknight dinner, a meal-prep session, or a tropical-themed gathering, it’s sure to impress with its island-inspired appeal. So grab your slow cooker, marinate that chicken, and let the kitchen fill with the irresistible aroma of pineapple and ginger. Play with variations, customize with your favorite garnishes, and enjoy every juicy, flavorful bite. Aloha and happy cooking!
Print
Huli Huli Chicken: Delicious Hawaiian Grilled Chicken Recipe
Description
Craving a taste of the Hawaiian islands with minimal kitchen effort? Look no further than Slow Cooker Huli Huli Chicken! This vibrant recipe brings the sweet, tangy, and savory flavors of Hawaiian grilled chicken to your table, featuring tender, slow-cooked chicken thighs or breasts bathed in a pineapple-soy marinade, served over fluffy white rice with a garnish of green onions and optional grilled pineapple slices.
Ingredients
For the Chicken and Marinade
-
Chicken Thighs or Breasts (2 lbs, boneless, skinless): Provides a tender, juicy base.
-
Substitution: Bone-in chicken (increase cooking time by 1 hour), pork tenderloin, or tofu for vegetarian.
-
-
Pineapple Juice (1 cup): Adds sweet, tropical brightness.
-
Substitution: Orange juice or pineapple puree.
-
-
Soy Sauce (½ cup): Brings savory, umami depth.
-
Substitution: Tamari (gluten-free), coconut aminos, or low-sodium soy sauce.
-
-
Brown Sugar (½ cup): Enhances sweetness and caramelization.
-
Substitution: Honey, maple syrup, or coconut sugar.
-
-
Ketchup (¼ cup): Adds tangy, tomatoey richness.
-
Substitution: Tomato paste with 1 tsp sugar or barbecue sauce.
-
-
Rice Vinegar (¼ cup): Provides subtle acidity.
-
Substitution: Apple cider vinegar or white vinegar.
-
-
Garlic (4 cloves, minced): Infuses savory warmth.
-
Substitution: 1 tsp garlic powder or ½ tsp garlic salt (reduce added salt).
-
-
Fresh Ginger (1 tbsp, grated): Adds zesty, spicy warmth.
-
Substitution: 1 tsp ground ginger or 1 tbsp ginger paste.
-
-
Sesame Oil (1 tsp): Brings nutty, aromatic depth.
-
Substitution: Olive oil or omit.
-
-
Black Pepper (½ tsp): Adds mild heat.
-
Substitution: White pepper or a pinch of cayenne.
-
For Serving
-
Green Onion (1, chopped): Adds fresh, mild oniony crunch.
-
Substitution: Chives or parsley.
-
-
White Rice (4 cups, cooked): Provides a fluffy, neutral base.
-
Substitution: Brown rice, quinoa, or cauliflower rice for low-carb.
-
-
Grilled Pineapple Slices (optional, 4-6 slices): Enhances tropical sweetness.
-
Substitution: Fresh pineapple chunks or omit.
-
Why They’re Important: The chicken delivers a tender, protein-packed core, while the marinade—pineapple juice, soy sauce, and brown sugar—creates the signature Huli Huli sweet-savory flavor. Garlic and ginger add aromatic depth, and rice and green onions provide balance and freshness. Optional pineapple slices elevate the dish with a tropical flourish.
Instructions
Step 1: Prepare the Marinade
-
In a medium bowl, combine 1 cup pineapple juice, ½ cup soy sauce, ½ cup brown sugar, ¼ cup ketchup, ¼ cup rice vinegar, 4 minced garlic cloves, 1 tbsp grated fresh ginger, 1 tsp sesame oil, and ½ tsp black pepper. Whisk until the sugar dissolves and the mixture is smooth.
-
Reserve ½ cup of the marinade in a separate container, cover, and refrigerate for basting later.
-
Tip: Use fresh pineapple juice for the best flavor, but canned works well. Grate ginger finely to avoid stringiness. Double the marinade if you want extra sauce for serving.
-
Step 2: Marinate the Chicken
-
Place 2 lbs boneless, skinless chicken thighs or breasts in a large resealable plastic bag or a shallow dish. Pour the remaining marinade (excluding the reserved ½ cup) over the chicken, ensuring it’s fully coated.
-
Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
-
Tip: Massage the marinade into the chicken for even coverage. Use thighs for juicier results or breasts for a leaner option. Don’t reuse the marinade that touched raw chicken.
-
Step 3: Slow Cook the Chicken
-
Remove the chicken from the marinade and place it in the slow cooker, discarding the used marinade. Add ¼ cup chicken broth or water to keep the chicken moist.
-
Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and reaches an internal temperature of 165°F (75°C).
-
Remove the chicken to a plate and shred with two forks or slice into strips. Reserve the slow cooker juices for drizzling or discard if too thin.
-
Tip: Check doneness early with a meat thermometer to avoid overcooking. Use a slow cooker liner for easy cleanup. For a grilled finish, sear the cooked chicken on a hot skillet or grill for 1-2 minutes per side (optional).
-
Step 4: Prepare the Basting Sauce
-
Pour the reserved ½ cup marinade into a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until slightly thickened and safe to use (since it didn’t touch raw chicken).
-
Set aside to cool slightly or keep warm for drizzling.
-
Tip: Simmer gently to avoid burning the sugar. Add 1 tsp cornstarch mixed with 1 tbsp water if you want a thicker sauce. Store extra sauce in the fridge for up to a week.
-
Step 5: Cook the Rice and Pineapple (Optional)
-
About 30 minutes before the chicken is done, cook 1 cup uncooked white rice (yielding about 4 cups cooked) according to package instructions (typically 15-20 minutes in 2 cups water or broth). Fluff with a fork and keep warm.
-
If using pineapple, heat a grill pan or skillet over medium-high heat. Grill 4-6 pineapple slices for 2-3 minutes per side until caramelized. Alternatively, use fresh pineapple chunks for a no-cook option.
-
Tip: Rinse rice before cooking for fluffier results. Use a rice cooker for convenience. Grill pineapple just before serving to keep it warm and juicy.
-
Step 6: Assemble and Serve
-
Divide the cooked white rice among 4-6 serving bowls or plates, creating a fluffy base (about ¾ cup per serving).
-
Top each with sliced or shredded chicken, drizzling with 1-2 tbsp of the basting sauce for extra flavor.
-
Garnish with chopped green onion and place 1 grilled pineapple slice (or a few fresh chunks) on the side for a tropical touch.
-
Serve hot with a side of steamed broccoli, a green salad, or Hawaiian mac salad for a complete meal.
-
Tip: Arrange chicken neatly over rice for a vibrant presentation. Warm plates or bowls for a cozy touch. Offer extra basting sauce on the side for dipping.
-
FAQs
Q: Can I use bone-in chicken?
A: Yes! Use 2 lbs bone-in, skinless chicken thighs or breasts, increasing cooking time to 8-10 hours on low or 4-5 hours on high. Ensure it reaches 165°F (75°C) internally.
Q: Can I make this vegetarian?
A: Yes! Replace chicken with firm tofu or tempeh, marinated and slow-cooked for 4-6 hours on low. Use vegetable broth and ensure soy sauce and ketchup are vegan.
Q: Is this recipe gluten-free?
A: It can be! Use tamari or gluten-free soy sauce and ensure ketchup is gluten-free (most are, but check labels). All other ingredients are naturally gluten-free.
Q: Can I make this on the grill like the original recipe?
A: Yes! Follow the original instructions: marinate chicken, grill over medium-high heat for 6-7 minutes per side, basting with reserved marinade, and serve with rice and pineapple.
Q: Can I freeze leftovers?
A: Freeze cooked chicken (without rice or garnishes) for up to 2 months in an airtight container. Thaw in the fridge, reheat, and assemble with fresh rice and garnishes. Avoid freezing rice or pineapple to preserve texture.
Q: What’s the best way to serve this for a crowd?
A: Keep the chicken warm in the slow cooker on the “keep warm” setting, with bowls of rice, grilled pineapple, and garnishes like green onions nearby. Let guests build their own plates for a fun, interactive meal perfect for gatherings or potlucks.