Crockpot Huli Huli Chicken

Ingredient

• Boneless Skinless Chicken Thighs: These are juicy, flavorful, and ideal for slow cooking since they stay tender and don’t dry out. You can use boneless, skinless chicken breasts if that’s what you have on hand.
• Pineapple Juice: This adds natural sweetness, a subtle tang, and classic Hawaiian flavor to the marinade. It also helps tenderize the chicken. Be sure to use canned 100% unsweetened pineapple juice.
• Soy Sauce: Adds savory, salty, umami depth to balance the sweetness of the sauce. I like low-sodium soy sauce to keep the chicken from getting too salty.
• Light Brown Sugar: Provides sweetness and that rich, caramelized flavor we all love in Huli Huli sauce. Dark brown sugar works too—it just adds a bit more molasses richness.
• Ketchup: This unexpected ingredient adds tanginess and body to the sauce, helping it coat the chicken nicely.
• Rice Vinegar: Balances the sweetness with a mild acidity and keeps the sauce from tasting too sugary. Apple cider vinegar is a great backup with a similar level of acidity and flavor.
• Ground Ginger: Adds a warm, slightly spicy note that pairs beautifully with the pineapple and garlic. You can use grated fresh ginger root (about 1 tablespoon) if you prefer a punchier flavor.
• Garlic: Brings depth and savory flavor that balances the sweet elements of the dish. Fresh garlic is best, but garlic powder (about 1/2 teaspoon) works in a pinch.
• Cornstarch and Water (Optional): Used to thicken the sauce at the end if you like a thicker, glaze-like texture.
• Optional Garnishes: Sliced green onions and black sesame seeds aren’t just for looks—they add a pop of freshness and crunch that complements the sweet and sticky sauce. Totally optional, but highly recommended for serving!

Note: For a hint of spice, add a dash of chili flakes or a drizzle of Sriracha sauce.

This is meant to be a brief overview of this great recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.

Storage

To Store: Leftover Huli Huli Chicken should be stored in an airtight container in the fridge. It will last up to 4 days. (These are my favorite airtight containers.)

To Reheat: Microwave in 30-second intervals or reheat on the stove with a splash of water or sauce until warmed through.

To Freeze: Let the chicken mixture cool completely, then portion into freezer-safe bags or containers. Freeze for up to 3 months. Don’t forget to label it!

To Thaw: Transfer the frozen chicken to the fridge and allow it to thaw overnight.

How to Use Leftover Huli Huli Chicken

Leftover Huli Huli Chicken is full of sweet and savory flavors. Because it’s so easy to make, it’s great for meal prep and is extremely versatile for reinventing meals throughout the week. Here are some fun, easy, and family-friendly ways to use it.

Hawaiian Pizza: My nieces love this when I use shredded Huli Huli chicken instead of ham to make a Hawaiian-style pizza. Add pineapple chunks, mozzarella cheese, and red onion on a pre-made crust or naan and bake until golden brown.

Tropical Quesadillas: Sandwich chicken, pineapple, red onion, and shredded cheese between two tortillas. Toast on a skillet until crispy and golden, then slice and serve with fresh salsa or sour cream.

Fried Rice: Give the leftover shredded chicken a quick chop so it’s all bite-sized and toss it into fried rice with frozen veggies, soy sauce, and pineapple chunks. It’s a one-pan meal that comes together in minutes.

Huli Huli Chicken Salad: Grab your favorite salad greens and top them with leftover chicken, sliced cucumbers, shredded carrots, mandarin oranges, and a sesame-ginger vinaigrette. Top with crunchy wonton strips or chopped peanuts.

Tropical Tacos: Load leftover chicken into soft tortillas with shredded cabbage, pineapple salsa, and a drizzle of lime mayo. These are perfect for Taco Tuesday with a twist!