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Crock Pot Huli Huli Chicken Recipe
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CrockPot Huli Huli Chicken Recipe

Author Jennifer

Ingredients

  • cups crushed pineapple undrained
  • ½ cup packed light brown sugar
  • ½ cup ketchup
  • ¼ cup fresh lime juice
  • ¼ cup soy sauce or gluten free tamari or liquid aminos
  • 6 garlic cloves minced
  • 2 tablespoons minced or grated ginger
  • 4 pounds bone-in skin-on chicken pieces
  • 1 ½ cup chopped mixed bell peppers

Instructions

  • Combine crushed pineapple, brown sugar, ketchup, lime juice, soy sauce, garlic and ginger in medium saucepan.
  • Simmer until thickened and measures 1 ½ cups, about 10 minutes.  Season with salt & pepper.
  • Coat slow cooker with cooking spray.  Transfer sauce to slow cooker.
  • Season chicken with salt & pepper, add to slow cooker and coat evenly with sauce.  Cover and cook until chicken is tender, 4 to 6 hours on low.
  • About 30 minutes before the chicken is done, heat a skillet over medium high heat. Add oil and when hot, add bell peppers. Sauté peppers until slightly softened and then transfer to the crockpot. Stir to combine and allow to finish cooking with the chicken.
  • Serve in a serving dish with juices.
  • * To make ahead/freezer meal: Prepare the recipe above as directed. Instead of transferring the ingredients into a slow cooker, place in a gallon sized freezer bag. Remove excess air, seal and freeze. When ready to prepare, defrost bag completely and place into a slow cooker. Cook 4 to 6 hours on low.

Notes

* To make ahead/freezer meal: Prepare the recipe above as directed. Instead of transferring the ingredients into a slow cooker, place in a gallon sized freezer bag. Remove excess air, seal and freeze. When ready to prepare, defrost bag completely and place into a slow cooker. Cook 4 to 6 hours on low.