This recipe definitely has a "summer feel" to it. The colors are bright and beautiful and the combination of pineapple, soy sauce, brown sugar and ginger-weird as it may seem-is so delicious. Huli Huli chicken is a fabulous Hawaiian dish-one that really makes me want to go to Hawaii some day!
Crockpot Huli Huli Chicken
2/3 cups crushed pineapple, undrained
1/2 cup packed light brown sugar
1/2 cup ketchup
1/4 cup fresh lime juice
1/4 cup low-sodium soy sauce
6 garlic cloves, minced
2 tablespoons minced or grated ginger
4 pounds bone-in, skin-on chicken pieces
Kosher salt and black pepper, to taste
1 1/2 cup chopped mixed color bell peppers
Rice, for serving
In a medium saucepan, simmer crushed pineapple, brown sugar, ketchup, lime juice, soy sauce, garlic and ginger until thickened and measures approximately 1 1/2 cups, about 10 minutes. Season with salt & pepper.
Coat slow cooker with cooking spray. Transfer sauce to slow cooker.
Season chicken with salt & pepper, place 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 contents of bag completely and place contents into a slow cooker. Cook 4 to 6 hours on low.
Source: What's Cookin, Chicago?, originally adapted from Slow Cooker Revolution
2/3 cups crushed pineapple, undrained
1/2 cup packed light brown sugar
1/2 cup ketchup
1/4 cup fresh lime juice
1/4 cup low-sodium soy sauce
6 garlic cloves, minced
2 tablespoons minced or grated ginger
4 pounds bone-in, skin-on chicken pieces
Kosher salt and black pepper, to taste
1 1/2 cup chopped mixed color bell peppers
Rice, for serving
In a medium saucepan, simmer crushed pineapple, brown sugar, ketchup, lime juice, soy sauce, garlic and ginger until thickened and measures approximately 1 1/2 cups, about 10 minutes. Season with salt & pepper.
Coat slow cooker with cooking spray. Transfer sauce to slow cooker.
Season chicken with salt & pepper, place 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 contents of bag completely and place contents into a slow cooker. Cook 4 to 6 hours on low.
Source: What's Cookin, Chicago?, originally adapted from Slow Cooker Revolution
This reminds me of our fabulous time(s) in Hawaii. It will be fun making this dish so we can reminisce about our tropical paradise!
ReplyDeleteLove how summery this is, AND that it's made in the crockpot! Genius!
ReplyDeleteThis looks so perfect for summer, can't wait to try it!
ReplyDeleteOh yum, that looks so good! It kind of reminded me sweet and sour chicken but better. Love the crock pot part... who wants to put heat in the house when it's 80 degrees indoor? :) Great post!
ReplyDeleteAnne ~ Uni Homemaker
Thanks for the linkback! I loved this dish and I should make it again soon - yours turned out beautifully!
ReplyDeletepineapple and chicken together are such a great combo.
ReplyDeletepineapple and chicken are such a great combo
ReplyDelete