Hawaiian Huli Huli Chicken Pressure Cooker Recipe
A vibrant and flavorful take on Hawaiian Huli Huli Chicken, this pressure cooker recipe uses canned pineapple juice, brown sugar, garlic, and soy sauce for tender, juicy bites with a sweet and smoky finish. Perfect for grilling or pan searing and garnished with fresh pineapple and green onions.
Equipment
- 1 Grill
- 1 Meat thermometer
- 1 Resealable bag
Ingredients
Main ingredients
- 4 pounds boneless chicken thighs or bone-in
- ½ cup light brown sugar packed
- ½ cup ketchup for tangy base
- 1 cup canned pineapple juice do not use fresh
- ½ cup light soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons apple cider vinegar
- ½ teaspoon minced fresh ginger
- 4 cloves garlic minced
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
- fresh pineapple slices for garnish
- sliced green onions for garnish
- vegetable oil for grill or pan
Instructions
Instructions
- In a large resealable bag, mix brown sugar, ketchup, canned pineapple juice, soy sauce, Worcestershire sauce, apple cider vinegar, ginger, garlic, paprika, and ground black pepper until evenly combined.
- Add the chicken thighs into the marinade in the resealable bag, making sure it’s all coated evenly. Seal the bag and marinate in the fridge for at least 4-6 hours or preferably overnight.
- Remove the marinated chicken from the fridge and let it sit at room temperature for 20-30 minutes. Preheat grill and brush grates with oil.
- Grill chicken for 6-8 minutes per side, basting with reserved marinade. Cook until center is no longer pink and juices run clear. Let rest 10 minutes before serving.
- Grill pineapple slices until charred. Serve chicken with pineapple and sliced green onions.
Notes
For best results, marinate chicken for up to 48 hours. Always use canned pineapple juice to avoid breaking down the chicken texture. If no grill is available, sear in hot pan for similar result.