Slow Cooker Huli Huli Chicken is a simple twist on the traditional.
My kid goes back to school today which means the holidays are officially over for us. We celebrated his last day of freedom by sledding pretty much all day. It was the most fun I’ve had in a very long time and I’ll be anxiously awaiting our next decent snow.
I haven’t really been cooking since the kid and husband started their holiday breaks but it’s time to get back to it now. And what better way to ease myself into it than with the slow cooker?
Huli Huli Chicken is a Hawaiian chicken dish that’s typically made over a fire but this version is super simple in the crockpot. And then because slow cooked chicken can look kind of pale, you finish it off in the oven, brushing it with the delicious sweet and sour sauce. The sauce kind of caramelized in the oven and becomes extra delicious. You guys know that I’ve shied away from recipes that call for ketchup in the sauce but I am so happy I decided to make this one anyway. My entire family loved it and I’ll definitely be making it again.
- 2/3 cup pineapple juice
- 1/2 cup packed brown sugar
- 1/2 cup ketchup
- 1/4 cup fresh lime juice about 2 limes
- 1/4 cup soy sauce
- 6 garlic cloves minced
- 2 tablespoons fresh ginger grated or minced
- salt and pepper
- vegetable oil spray
- 4 pounds bone-in skin-on chicken (breasts, thighs, and/or drumsticks)
Simmer pineapple juice, brown sugar, ketchup, lime juice, soy sauce, garlic, and ginger in a medium saucepan until thickened and measures about 1 1/2 cups, about 10 minutes. Season with salt and pepper to taste.
Spray slow cooker with vegetable oil spray. Transfer 1/2 cup of the sauce to the slow cooker; reserve remaining sauce separately. Season chicken with salt and pepper, add to slow cooker, and coat evenly with sauce. Cover and cook until chicken is tender, 4 to 6 hours on low.
Preheat oven to 450F. Transfer chicken, skin side up, to an aluminum foil lined baking sheet; discard braising liquid.
Brush chicken with some reserved sauce and baking, brushing with more sauce every few minutes, until it has a deep, mahogany color, 20 to 30 minutes. Serve hot.