My husband and I often create different variations of Hawaiian-style chicken. It’s simple, scrumptious, and always has a perfect flavor combination. If you’re anything like my husband (who is part Hawaiian), you grew up eating at places like L&L, or maybe a local Hawaiian BBQ spot. I’ve always loved the food at those types of eateries, but the dishes tend to be dripping with lard, and frankly, just aren’t easy on the waistline! So when we got married, one of the first dishes I worked on perfecting was an easy Hawaiian BBQ.
Though our recipes change over time, and with the seasons, this recipe is always the one that serves as our base. In the spring and summer, add fresh, diced mango during step 5, and serve over jasmine rice. In the fall and winter, consider some freshly grated ginger for a warm, spicy flavor combination that sits just right in the tummy. You can change the name of this recipe to Crock Pot Hawaiian Pork by replacing the chicken with a 2.5 lb pork shoulder; though fattier, pork is more authentic Hawaiian fare.