SLOW COOKER HULI HULI CHICKEN
This Slow Cooker Huli Huli Chicken is the ultimate set it and forget it recipe. The flavour is so intense that it's hard to believe how easy this is to make. This will become your family's favourite chicken recipe!
Provided by Kim Beaulieu
Categories Main Course
Time 8h10m
Number Of Ingredients 13
Steps:
- Place all your ingredients in the slow cooker and turn it on the low setting. Cook for about 6 to 8 hours, depending on how tender you want your chicken.
- Remove meat from slow cooker.
- Serve solo or on sandwich or slider buns.
- If you want to take this up a notch and have an extra 5 minutes I highly recommend finishing this in a skillet to thicken it slightly for sandwiches. Follow instructions below:
- Transfer the meat to a bowl and drain off excess liquid, reserving 1/2 to 1 cup of liquid.
- Pour about 1/4 of the liquid in a small jar and add corn starch to it to make a slurry. Shake the jar until combined.
- Pour remaining liquid into skillet and heat over medium-high heat for about a minute. Shake jar of slurry again, and add that to the skillet. Cook until thickened then add meat. Stir until well coated.
- Pile it on sandwich or slider buns.
- Serve with a big old Huli Huli Chicken loving smile!
INSTANT POT® HULA CHICKEN
An unexpected ingredient list makes this tropical chicken dinner recipe surprisingly delicious! Chicken thighs are browned and then cooked in a sweet-and-savory pineapple sauce before being shredded and served with rice. It's the perfect solution for a quick dinner that brings big flavor to the table.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- In medium bowl, mix pineapple juice, soy sauce, garlic and gingerroot; set aside.
- On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat butter in insert. Add chicken; cook 8 to 10 minutes, turning once, until browned. Pour pineapple juice mixture over chicken; turn chicken to coat. Select CANCEL.
- Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 3 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure. Transfer chicken to cutting board to cool slightly, then shred with two forks. Return chicken to mixture in insert.
- Meanwhile, in medium bowl, mix pineapple, brown sugar, ketchup, rice vinegar, Sriracha sauce and cornstarch. Stir into chicken mixture. Select SAUTE; adjust to normal. Heat mixture in insert to boiling. Cook and stir 1 minute.
- If desired, serve warm over a bed of rice topped with cilantro.
Nutrition Facts : Calories 220, Carbohydrate 25 g, Cholesterol 75 mg, Fat 1, Fiber 0 g, Protein 16 g, SaturatedFat 3 g, ServingSize About 1/2 Cup, Sodium 660 mg, Sugar 20 g, TransFat 0 g
SLOW COOKER LUAU CHICKEN
As long as you're cooking bacon for breakfast, save some for the slow cooker. In four hours, you'll be saying aloha to lunch! -Cindy Lund, Valley Center, California
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Cut three bacon strips in half; cook until partially cooked but not crisp. Drain on paper towels., Season chicken with salt and pepper; place in a 3-qt. slow cooker. Top each thigh with a half piece of bacon. Top with onion, pineapple and barbecue sauce., Cover and cook on low for 4-5 hours or until chicken is tender. Cook remaining bacon until crisp; drain and crumble. Sprinkle over each serving.
Nutrition Facts : Calories 375 calories, Fat 17g fat (5g saturated fat), Cholesterol 135mg cholesterol, Sodium 637mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 1g fiber), Protein 39g protein.
HULI-HULI CHICKEN THIGHS
Hawaiian huli-huli chicken is all about the marinade-slash-sauce, which was created as a shortcut version of homemade teriyaki sauce. Made with pineapple juice, soy sauce, brown sugar and ketchup, it's sweet, sour and packs a little kick of heat -- the perfect flavor combo for grilled meats. Because boneless, skinless chicken thighs cook in about half the time as the bone-in variety (the traditional choice), here we give the sauce a head start by reducing it on the stovetop before using it to baste the chicken.
Provided by Food Network
Categories main-dish
Time 4h40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Whisk together the pineapple juice, soy sauce, ketchup, brown sugar, red pepper flakes, garlic, ginger and 1/2 cup water in a large bowl or baking dish to combine. Season with black pepper.
- Remove 1 1/2 cups of the marinade and add to a small saucepan. Bring to a simmer over medium heat and cook until slightly thickened, 6 to 9 minutes. Transfer to a small bowl and let cool, then cover and refrigerate until ready to grill.
- Place the chicken thighs in the remaining marinade in the large bowl, turning to coat. Cover and refrigerate for 4 hours.
- Prepare a grill or grill pan for medium-high heat. Lightly oil the hot grill grates with vegetable oil. Remove the chicken thighs from the marinade, letting the excess drip back into the bowl, place on the grill (see Cook's Note) and season with salt and pepper. Grill, basting with the sauce frequently, until the chicken is charred and registers 165 degrees F on an instant-read thermometer, 5 to 8 minutes per side. The sauce should caramelize and turn a deep red color. Transfer the chicken to a plate.
- Drizzle the pineapple with the olive oil and rub to coat evenly. Grill until charred and lightly caramelized, 4 to 5 minutes per side.
- Serve the chicken with the pineapple and garnish with the scallions.
CROCK POT HULA CHICKEN
A tender pineapple chicken dish that is guaranteed to be gobbled up by kids and adults alike. You can also add peppers, they just aren't a big hit in our house. Toss everything in the crock pot (even frozen chicken breasts!) and come home to a complete meal that just needs to be served over rice. This was an entry in RSC #13. Enjoy!
Provided by Nif_H
Categories Healthy
Time 4h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pour honey, soy sauce, brown sugar, garlic powder, ginger, bouillon and pineapple juice in the crock pot and stir.
- Lay chicken on bottom of pot and cover with carrots and pineapple chunks.
- Cook in your crock pot for 4-6 hours on low or 3-4 on high. If you are using frozen chicken breast, just add another hour on low or 1/2 hour on high.
- I actually like the thinner sauce for this one. A reviewer suggested thickening the sauce, so I will include CarrolJ's recommendation - after the meat, carrots and pineapple are removed, add 1/2 cup of water mixed with 4 Tablespoons of cornstarch. Then cook the sauce until thickened and smooth.
CROCK POT HULI HULI CHICKEN
Huli Huli Chicken is a traditional Hawaiian dish that is grilled. I'm not Hawaiian but I love the food. Since I really can't grill chicken (I burn it every time) I have developed a similar recipe that would give me the flavors.
Provided by deshawnascott_062563
Categories Chicken Breast
Time 3h40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- I mix everything except the chicken and onions in the crock pot first. We like spicy foods but not really hot so I cut the pepper in just two halves so I can pull it out before serving. Then add the chicken breasts, pushing them under the sauce. I usually don't plan ahead enough to thaw the chicken so I put them in frozen. Put the onion chunks on top to keep them from turning to mush.
- Start with the cooker on high then once it all starts to bubble turn it down on low. It took my cooker about 3 1/2 hours. If you're leaving the house I would just start it on low and would be fine for a lot longer.
- I served mine with wild rice.
Nutrition Facts : Calories 286, Fat 5.6, SaturatedFat 2.6, Cholesterol 75.5, Sodium 1390.7, Carbohydrate 31.8, Fiber 1.1, Sugar 23.2, Protein 26.2
CROCK POT HAWAIIAN HULA CHICKEN RECIPE
An easy crock pot chicken recipe covered in pineapple, bbq sauce and crumbled bacon.
Provided by Six Sisters Stuff
Number Of Ingredients 7
Steps:
- Cook 8 slices of bacon until cooked but not crisp. Drain well on paper towels.
- Season each chicken breast with salt and pepper. Then wrap each chicken breast with 2 strips of bacon and place in crock pot. Top with onion, crushed pineapple, and bbq sauce.
- Cover and cook on low for 4 to 5 hours or until chicken is tender. Cook remaining bacon until crisp. Drain and crumble the bacon and sprinkle over each serving.
HULI HULI CHICKEN
'Huli Huli Chicken' (turn, turn) was invented by Ernest Morgado when he cooked teriyaki chicken for a group of farmers in 1955. This has been a Hawaiian staple with sticky rice ever since. This is my family's version of Huli Huli Chicken. Use aji mirin (sweet rice wine) in place of sherry if desired.
Provided by Mama Smith
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 4h45m
Yield 8
Number Of Ingredients 10
Steps:
- Rinse chicken pieces and pat dry with paper towels. Combine pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, green onions, and dry mustard in a large resealable plastic bag, stirring the marinade until brown sugar has dissolved. Place chicken pieces into the bag, squeeze out air, seal bag, and lomi (massage) bag to coat chicken with marinade. Refrigerate at least 4 hours to overnight.
- Move an oven rack 6 inches from heat source and preheat oven to 425 degrees F (220 degrees C).
- Remove chicken from marinade and arrange chicken, skin sides up, on a broiler pan.
- Bake chicken in preheated oven until browned on both sides and the juices run clear, turning every 10 minutes, 30 to 45 minutes. Baste with remaining marinade after each turning. An instant-read meat thermometer inserted into the thickest piece of chicken, not touching bone, should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 526.8 calories, Carbohydrate 23.6 g, Cholesterol 145.5 mg, Fat 25.8 g, Fiber 0.5 g, Protein 47.5 g, SaturatedFat 7.2 g, Sodium 1204 mg, Sugar 19.3 g
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