Huli Huli Chicken Thighs Recipe

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I'm allergic to store-bought barbecue sauces, so when I found a marinade recipe I could use, I tweaked it a little and began using it with chicken thighs. My fiance loves this over Parmesan couscous.—Erin Rockwell, Lowell, Massachusetts
TOTAL TIME: Prep: 10 min. Cook: 4 hours
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Cook: 4 hours
MAKES: 8 servings


  • 1 cup crushed pineapple, drained
  • 3/4 cup ketchup
  • 1/3 cup reduced-sodium soy sauce
  • 3 tablespoons brown sugar
  • 3 tablespoons lime juice
  • 1 garlic clove, minced
  • 8 boneless skinless chicken thighs (about 2 pounds)
  • Hot cooked rice
  • Thinly sliced green onions, optional

Nutritional Facts

1 serving: 239 calories, 8g fat (2g saturated fat), 76mg cholesterol, 733mg sodium, 19g carbohydrate (16g sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1 starch.


  1. Mix first six ingredients. Place chicken in a 3-qt. slow cooker; top with pineapple mixture.
  2. Cook, covered, on low until chicken is tender, 4-5 hours. Serve with rice. If desired, top with green onions. Yield: 8 servings.
Originally published as Huli Huli Chicken Thighs in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2016, p29

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