SLOW-COOKER HULA CHICKEN
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 pounds boneless skinless chicken thighs or breasts
1 can (16 ounces) crushed or diced pineapple, drained, juice reserved
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.
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.
Serve warm over a bed of rice with a side of pineapple salsa, if desired, and chopped fresh cilantro. Makes 4 servings.