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).
recipe adapted from Slow Cooker Revolution
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2/3 cups crushed pineapple, undrained