Slow-Cooked Hawaiian-Style Huli Huli Chicken with Sweet Pineapple Soy GlazeSweet, smoky, and irresistibly tender, this Hawaiian-inspired Huli Huli Chicken is slow-cooked to perfection in a rich pineapple-soy glaze. Traditionally grilled over an open flame in Hawaii, this version adapts the classic flavors for the slow cooker, allowing the chicken to absorb a deeply savory, caramelized sweetness while staying juicy and fall-apart tender.The result is a tropical comfort dish bursting with sweet pineapple, savory soy, fresh ginger, and garlicky goodness — perfect for weeknight dinners, meal prep, or family gatherings.Yield4–6 servingsPrep Time15 minutesCook Time4–6 hours (slow cooker)or 35 minutes (oven finish)Total TimeApprox. 4 hours 15 minutesIngredientsFor the Huli Huli Sauce1 cup unsweetened pineapple juice1/2 cup soy sauce1/2 cup brown sugar1/4 cup ketchup2 tablespoons rice vinegar2 tablespoons honey1 tablespoon sesame oil3 cloves garlic, minced1 tablespoon fresh ginger, grated1 teaspoon smoked paprika1/2 teaspoon black pepper1 tablespoon cornstarch + 2 tablespoons water (slurry, optional for thickening)For the Chicken2 to 2½ lbs chicken thighs or drumsticks (bone-in preferred for flavor)1 tablespoon vegetable oil1 small onion, slicedOptional Garnishessliced green onionstoasted sesame seedsgrilled pineapple ringsInstructions

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  1. Prepare the Sauce
    In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, honey, sesame oil, garlic, ginger, smoked paprika, and black pepper until well combined.
  2. Sear the Chicken (Optional but Recommended)
    Heat oil in a skillet over medium-high heat. Sear chicken pieces for 2–3 minutes per side until lightly browned. This step adds deeper flavor but can be skipped for convenience.
  3. Assemble in Slow Cooker
    Place sliced onions at the bottom of the slow cooker. Arrange chicken on top and pour the sauce over the chicken, ensuring it is well coated.
  4. Slow Cook
    Cover and cook:
    LOW: 5–6 hours
    HIGH: 3–4 hours
    Chicken should be tender and fully cooked (internal temperature 75°C / 165°F).
  5. Thicken the Glaze (Optional)
    Remove chicken and set aside. Pour the sauce into a saucepan and bring to a simmer. Stir in cornstarch slurry and cook until thickened and glossy.
  6. Caramelize for Authentic Flavor (Optional Finish)
    For a traditional “Huli Huli” finish:
    Brush chicken with glaze
    Broil in the oven for 3–5 minutes until caramelized
    This creates the signature sticky, charred exterior.
    Serving Suggestions
    Serve hot with:
    steamed jasmine rice
    coconut rice
    grilled vegetables
    Hawaiian macaroni salad
    fresh pineapple salsa
    Spoon extra glaze over the top for maximum flavor.
    Tips for Best Results
    ✔ Use bone-in chicken for richer flavor and tenderness.
    ✔ Fresh ginger makes a noticeable difference.
    ✔ Broiling at the end adds authentic caramelized depth.
    ✔ For extra smoky flavor, add a few drops of liquid smoke.
    Variations
    Spicy Kick: Add chili flakes or Sriracha.
    Low-Sugar Option: Reduce brown sugar and replace honey with a sugar substitute.
    Grill Version: Marinate chicken overnight and grill, basting frequently.
    Boneless Option: Use boneless thighs; reduce cooking time slightly.
    Storage & Meal Prep
    Refrigerator: Store up to 4 days in an airtight container.
    Freezer: Freeze up to 3 months.
    Reheat: Warm gently on stovetop or microwave with extra sauce.
    What Makes Huli Huli Chicken Special?
    “Huli” means “turn” in Hawaiian, referring to the traditional method of turning chicken over an open flame while repeatedly brushing it with sweet soy glaze. This slow-cooked version captures those iconic island flavors in an easy, home-friendly way.
    This Slow-Cooked Hawaiian Huli Huli Chicken delivers tropical sweetness, savory depth, and sticky glazed perfection in every bite — a true taste of island comfort food.
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