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Huli Huli Chicken

Article first published as Huli Huli Chicken on Blogcritics.

If there is anywhere in the world I would love to live the rest of my life, it would be Hawaii. It's been years since I've last been and I know someday I will be back... for good. Someday. Until then, I can only dream about the days I eat common dishes found in Hawaii. One such dish is this Huli Huli Chicken. This recipe involves braising chicken in a sweet sauce before broiling or even grilling. The best part of this chicken dish is definitely the sauce. It's sweet, salty with a subtle tartness....

The sauce includes crushed pineapple, brown sugar, ketchup, lime juice, soy sauce, garlic and ginger. It may seem like an odd combination but trust me... over time, this concoction will create something pretty delicious. For fellow gluten free foodies, I used tamari in place of soy sauce. You can also use liquid aminos as well. I adapted this recipe by using crushed pineapple and adding some color with the addition of colorful bell peppers. Rather than broiling the chicken to finish after braising, I served it as is with its juices over steamed rice. It was very similar to a sweeter version of the popular Filipino Adobo. This is another dish you can prep for a make ahead slow cooker meal (directions included below).

Huli Huli Chicken
recipe 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 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 1/2 cup chopped mixed bell peppers


Simmer crushed pineapple, brown sugar, ketchup, lime juice, soy sauce, garlic and ginger in medium saucepan until thickened and measures 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, 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.



6 comments

  1. Wow. Sounds good. I think I might need to have Blake make me some of this yumminess!

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  2. Chicken is me. I am chicken. I love it, all types of it but this dish really blew my mind. If i could eat this every day I would. You shold add it to www.mydish.co.uk and get some props :)

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  3. Give me a call when you're in Hawaii for good. I'm also going to retire there!

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  4. You're my hero! Lived on Oahu for several years (son was born there) and now on the east coast. Our two fav meals from there are Huli huli and Kalbi beef. Making this chicken this week. Is there a kalbi recipe here I need to search for??

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  5. This sound yummy must try it. One question, you say you reserve the remaining cup of sauce but never tell us what to do with it.

    Lee

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  6. Thanks Butterfly for your comment. You can serve the reserved sauce on the side... although come to think of it, I'll update the recipe to skip reserving any at all since it's really not necessary. (That step was part of the original recipe - so thank you for pointing it out!)

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