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Slow-Cooker Hula Chicken
Slow-Cooker Hula Chicken
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Prep Time:
15 minutes
Total Time:
6 hours 15 minutes
Effortless Hawaiian pineapple chicken cooked low and slow in a slow cooker. Prep ahead by freezing for quick and easy morning preparation.
Ingredients:
  • 1 cup pineapple juice
  • 1/3 cup soy sauce
  • 1/2 cup ketchup
  • 1 tablespoon rice vinegar
  • 1/3 cup packed brown sugar
  • 2 cloves fresh garlic, finely chopped or grated
  • 1 tablespoon grated gingerroot
  • 1 to 2 tablespoons Sriracha sauce
  • 2 lb boneless skinless chicken thighs or breasts
  • 1 can (16 oz) crushed or diced pineapple, drained, juice reserved
  • Chopped fresh cilantro, if desired
Instructions:
  • Combine pineapple juice, soy sauce, ketchup, rice vinegar, brown sugar, garlic, gingerroot, and Sriracha sauce in a 5- to 6-quart slow cooker. Stir in chicken and crushed pineapple.
  • Cook the chicken on low heat for 6 to 8 hours or on high heat for 4 to 6 hours until cooked through and the sauce thickens. Remove the chicken, shred it using 2 forks, and return it to the sauce. Increase the heat to high and cook uncovered for 25 to 30 minutes until the sauce thickens. If the sauce becomes too thick, add the reserved pineapple juice from the can.
  • Serve the dish warm on a bed of rice accompanied by a side of pineapple salsa and chopped fresh cilantro, if preferred.

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