Crock Pot Huli Huli Chicken Recipes

SLOW-COOKER HULA CHICKEN

Steps:

• In 5- to 6-quart slow cooker, mix pineapple juice, soy sauce, ketchup, rice vinegar, brown sugar, garlic, gingerroot and Sriracha sauce. Add chicken and crushed pineapple.
• Cover and cook on Low heat setting 6 to 8 hours or High heat setting 4 to 6 hours. Once chicken is cooked through and sauce thickened, remove chicken; shred with 2 forks. Return chicken to sauce, and turn heat to High. Cook, uncovered, 25 to 30 minutes or until sauce is thickened. If sauce gets too thick, add the reserved pineapple juice from the can.
• Serve warm over a bed of rice with a side of pineapple salsa, if desired, and chopped fresh cilantro.

SLOW COOKER HULI HULI CHICKEN

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!

GRILLED HULI HULI CHICKEN

Steps:

• In a small bowl, mix the first 6 ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between 2 large shallow dishes. Add 12 chicken thighs to each; turn to coat. Refrigerate, covered, for 8 hours or overnight., Drain chicken, discarding marinade. , Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until a thermometer reads 170°; baste occasionally with reserved marinade during the last 5 minutes.

HULI HULI CHICKEN

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).

HULI HULI CHICKEN THIGHS

Steps:

• Mix first six ingredients. Place chicken in a 3-qt. slow cooker; top with pineapple mixture., Cook, covered, on low until chicken is tender, 4-5 hours. Serve with rice. If desired, top with green onions.

CROCK POT HULI HULI CHICKEN

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.

HULI-HULI CHICKEN THIGHS

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

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.