Skip to Content
Menu

Slow-Cooker Hula Chicken

  • Save Recipe
  • Prep 15 min
  • Total 6 hr 15 min
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
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!
By Tieghan Gerard
Updated Jun 23, 2022
  • Save
  • Shop
  • Share
  • Keep Screen On

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
  • Chopped fresh cilantro, if desired

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Freezer Directions: In large glass measuring cup or bowl, mix pineapple juice, soy sauce, ketchup, rice vinegar, brown sugar, garlic, gingerroot and Sriracha sauce. Place chicken and crushed pineapple in gallon-size resealable freezer bags. Add sauce mixture. Squeeze out any excess air, and seal. Place bags flat to freeze. When ready to cook, thaw bags overnight in refrigerator. Place in 5- to 6-quart slow cooker; cover and cook on Low heat setting about 8 hours or High heat setting 4 to 5 hours or until chicken is very tender. Serve as directed above.

Nutrition

520 Calories, 11g Total Fat, 50g Protein, 55g Total Carbohydrate, 48g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
520
Calories from Fat
100
Total Fat
11g
16%
Saturated Fat
3g
16%
Trans Fat
0g
Cholesterol
220mg
73%
Sodium
1700mg
71%
Potassium
830mg
24%
Total Carbohydrate
55g
18%
Dietary Fiber
1g
6%
Sugars
48g
Protein
50g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
20%
20%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
0 Starch; 1 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 7 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved
< div class="recipeContentBottom">