Slow-Cooker Hula Chicken

By CarolineNGa

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!

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 ginger root
• 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

Preparation

Step 1

1. In 5- to 6-quart slow cooker, mix pineapple juice, soy sauce, ketchup, rice vinegar, brown sugar, garlic, ginger root 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.