In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, grated ginger, and minced garlic until well combined.
Place the chicken thighs in the crock pot and pour the sauce mixture over them.
Cook on low for 5-7 hours, until the chicken is tender and cooked through.
Remove the chicken from the crock pot and set aside. Whisk the cornstarch into the sauce in the crock pot to thicken it.
If desired, shred the chicken using two forks and return it to the crock pot, stirring it into the thickened sauce.
Serve the Crock Pot Huli Huli Chicken as a main dish with rice or noodles, or use it as a filling for sandwiches or wraps.
Enjoy the juicy and flavorful Hawaiian-inspired chicken straight from your crock pot!