Pressure Cooker Hawaiian Huli Huli Chicken You Gonna Love
This pressure cooker Hawaiian Huli Huli chicken is marinated in a sweet and tangy sauce with pineapple and garlic, then cooked to tenderness in minutes. Finish with a quick broil for caramelized flavor you'll love.
Equipment
- 1 Pressure cooker with sealing ring
Ingredients
Main Ingredients
- 4 pounds boneless chicken thighs or bone-in
- ½ cup light brown sugar packed
- ½ cup ketchup
- 1 cup canned pineapple juice do not use fresh pineapple juice
- 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 to serve as a side
- vegetable oil for the grill
- sliced green onions for garnish
Instructions
Instructions
- Whisk together brown sugar, ketchup, pineapple juice, soy sauce, Worcestershire, vinegar, ginger, garlic, paprika, and black pepper in a bowl until smooth.
- Reserve 1 cup of the marinade for basting later. Put chicken and remaining marinade in a resealable bag or dish. Marinate in fridge for at least 4 hours or preferably overnight.
- Place chicken and marinade into pressure cooker. Seal with lid and cook on high pressure for 12 minutes.
- Use quick release to safely release pressure. Remove chicken from cooker.
- Broil or grill chicken for a few minutes, basting with reserved marinade until caramelized and slightly charred.
- Let chicken rest for a few minutes before slicing. Garnish with green onions and serve with grilled pineapple slices.
- Store leftovers in an airtight container for up to 4 days, or freeze up to 3 months.
Notes
Tip: Broil instead of grilling when in a hurry. Use canned pineapple juice only. For best flavor, marinate chicken overnight.