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Slow-Cooker Hula Chicken

  • Prep 15 min
  • Total 6 hr 15 min
  • Servings 4
  • Pinterest
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  • Print
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Let your slow cooker take care of dinner tonight and make this juicy, Hawaiian-inspired pineapple chicken. Freeze the mixture ahead of time for fuss-free morning prep! MORE + LESS -

Tieghan Gerard
February 26, 2015

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

Steps

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  • 1
    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.
  • 2
    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.
  • 3
    Serve warm over a bed of rice with a side of pineapple salsa, if desired, and chopped fresh cilantro.

Expert Tips

This recipe can also be made with beef or pork; cooking time for both would be 7 to 8 hours on Low or 5 to 6 hours on High.

Nutrition Information

No nutrition information available for this recipe

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