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Hawaiian Huli Huli Chicken Stack Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Huli Huli Chicken (Grilled Hawaiian Chicken & Sauce Recipe)

This Hawaiian Huli Huli Chicken is juicy, tangy, and glazed in a pineapple ginger sauce that brings tropical flavors right into your kitchen.
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Prep Time 6 hours
Cook Time 20 minutes
Total Time 6 hours 20 minutes
Course Soup
Cuisine Mexican
Servings 4 people
Calories 420 kcal

Equipment

  • 1 Mixing bowl Large
  • 1 Pressure Cooker

Ingredients
  

Main Ingredients

  • 2.5-3 lbs Boneless Skinless Chicken Thighs
  • 1.5 cups Pineapple Juice fresh or 2 cans (6 oz each)
  • 0.5 cup Brown Sugar
  • 0.25 cup Soy Sauce
  • 0.25 cup Ketchup
  • 2 teaspoons Fresh Ginger minced
  • 2 teaspoons Fresh Garlic minced
  • 1 teaspoon Sriracha
  • 2 teaspoons Sesame Oil
  • 0.25 cup Sherry optional
  • 0.5 teaspoon Kosher Salt

Instructions
 

Instructions

  • Whisk together pineapple juice, brown sugar, soy sauce, ketchup, minced ginger, garlic, sriracha, sesame oil, and sherry (if using) in a bowl.
  • Reserve 1 cup of marinade for later use. Pour the rest over chicken in a resealable bag or dish. Marinate for at least 2 hours or overnight.
  • Set pressure cooker to sauté briefly, then add marinated chicken (excluding reserved marinade). Close lid and set to high pressure for 10 minutes.
  • Allow a natural pressure release to keep chicken tender and flavorful.
  • Remove chicken. Switch pressure cooker to sauté and add reserved marinade. Simmer 5–10 minutes until thickened.
  • Return chicken to pot and cook in thickened sauce for 2 minutes. Serve warm.

Notes

To store, refrigerate leftovers for up to 4 days or freeze for up to 3 months. Reheat in pressure cooker on sauté mode with a splash of broth.