Step 1: Prepare the Marinade

1. In a medium bowl, whisk together 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 until fully combined.

2. Divide the marinade into two equal portions: one for marinating and one for basting/serving.

   • Tip: Taste the marinade before adding to the chicken to ensure the balance of sweet, tangy, and salty flavors. Adjust with more sugar or vinegar if needed.

Step 2: Marinate the Chicken

1. Place 2 lbs boneless, skinless chicken thighs or breasts in a large resealable plastic bag or shallow dish. Pour half of the marinade (about ¾ cup) over the chicken, ensuring it’s well-coated.

2. Seal the bag or cover the dish and refrigerate for at least 1 hour, or overnight for maximum flavor. Reserve the other half of the marinade in the fridge for later use.

   • Tip: Flip the chicken halfway through marinating to ensure even flavor absorption. Pat the chicken dry before slow-cooking to reduce excess liquid.

Step 3: Slow Cook the Chicken

1. Remove the chicken from the marinade and discard the used marinade. Place the chicken in the slow cooker in a single layer.

2. Pour ¼ cup of the reserved marinade over the chicken to keep it moist during cooking. (Save the remaining marinade for basting or serving.)

3. Cover and cook on low for 4-6 hours or high for 2-3 hours, until the chicken is tender and reaches an internal temperature of 165°F (75°C).

   • Tip: Check at the lower end of the time range to avoid overcooking. If the sauce looks too thin, cook uncovered for the last 15-30 minutes on high to thicken.

Step 4: Optional Crisping Step

1. Option 1: Broiler (preferred for grill-like caramelization):

   • Preheat the oven to broil (500°F/260°C). Line a baking sheet with foil or a silicone mat.

   • Remove the chicken from the slow cooker and place on the baking sheet. Brush with some of the reserved marinade.

   • Broil for 2-4 minutes per side, watching closely, until caramelized and slightly charred. Baste with more marinade halfway through.

2. Option 2: Skillet (for stovetop crisping):

   • Heat 1 tbsp olive oil in a large skillet over medium-high heat.

   • Place the chicken in the skillet and brush with reserved marinade. Cook for 2-3 minutes per side until caramelized and slightly crispy.

3. Option 3: No Crisping (for a softer texture):

   • Skip crisping and proceed to serving, drizzling with reserved marinade for extra flavor.

   • Tip: For any crisping method, baste sparingly to avoid burning due to the sugar content. Keep cooked chicken warm in a 200°F (93°C) oven while preparing others.

Step 5: Prepare the Sauce

1. While the chicken rests, pour the remaining reserved marinade into a small saucepan. Bring to a simmer over medium heat and cook for 3-5 minutes until slightly thickened, stirring occasionally.

2. Alternatively, warm the marinade in the microwave for 1-2 minutes if you prefer a thinner sauce.

   • Tip: Ensure the sauce is heated to a safe temperature (165°F/75°C) since it’s used for basting raw chicken. For a thicker sauce, mix 1 tsp cornstarch with 1 tbsp water and stir in during simmering.

Step 6: Serve

1. Let the chicken rest for 5 minutes to lock in juices. Slice or serve whole.

2. Serve over 4 cups cooked white rice, drizzling with the warmed Huli Huli sauce. Garnish with 1 chopped green onion and optional grilled pineapple slices for a tropical touch.

   • Tip: For grilled pineapple, sear pineapple slices in a skillet or on a grill pan for 2-3 minutes per side until caramelized. Serve warm for the best flavor.