How to Make the Best Hawaiian Huli Huli Chicken Stack at Home
Tender, juicy Hawaiian huli huli chicken stacked with sticky rice and grilled pineapple for a perfect tropical bite.
Equipment
- 1 Mixing bowl Large
- 1 Pressure cooker for cooking chicken
- 1 Grill or skillet for caramelizing pineapple
Ingredients
Main ingredients
- 4 boneless, skinless chicken thighs gets plenty tender in the pot
- ½ cup soy sauce salty umami foundation for the marinade
- ½ cup fresh pineapple juice gives that tropical tang
- ¼ cup brown sugar sweetens naturally and helps caramelize
- ¼ cup ketchup adds body and tomato tang
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 2 cups cooked sticky rice or jasmine, for stacking
- 4 slices fresh pineapple grilled or caramelized
Instructions
Instructions
- Grab a large bowl and whisk together soy sauce, pineapple juice, brown sugar, ketchup, minced garlic, and grated ginger.
- Drop the chicken thighs into the marinade, cover, and refrigerate for at least 2 hours or overnight.
- Set pressure cooker to sauté mode and sear chicken thighs 2 minutes per side.
- Pour in marinade and ½ cup water or broth. Lock lid and pressure cook on high for 10 minutes.
- Let the cooker naturally release pressure. Remove chicken and keep warm. Use cooking liquid as glaze or sauce.
- Grill or caramelize pineapple slices until browned.
- To serve, stack sticky rice, a chicken thigh, and a pineapple slice. Repeat as desired and serve hot.
Notes
Use tamari for a gluten-free option. Caramelize pineapple under broiler if no grill available.