Huli Huli Chicken (Hawaiian Tropical Chicken)Nagi
Traditional Hawaiian recipe with in-your-face tropical flavours. Sweet, savoury, very sticky! Best 24 – 48 hr marinade, but you can get away with 3 hrs but baste extra generously.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 1.5 kg Chicken thighs or breast
- 1 tablespoon Vegetable oil to get that sear just right
- ¾ cup Pineapple juice canned or bottled (NOT fresh)
- 1 ½ tablespoon Grated ginger for that zing
- 1 ½ tablespoon Grated garlic because garlic makes everything better
- ½ cup Tomato ketchup or Aussie tomato sauce for sweetness and tang
- ½ cup Soy sauce to deepen the salty edge
- ¼ cup Sherry or Chinese cooking wine for some extra umami vibe
- ¼ cup Brown sugar to caramelize those flavors real good
- 1 tablespoon Sriracha to bring in a little heat
- 2 tablespoon Rice vinegar or cider vinegar to balance the sweetness
- 1 tablespoon Toasted sesame oil for that nutty finish
- Sliced green onion and grilled pineapple slices for garnish and extra tropical flair
Instructions
Instructions
- Mix pineapple juice, ginger, garlic, ketchup, soy sauce, sherry, brown sugar, and Sriracha in a big bowl.
- Toss in the chicken thighs and coat 'em completely. Seal it tight in a zip-lock bag or a container and let it chill in the fridge for at least 2 hours.
- Heat up the pressure cooker with vegetable oil to get it nice and hot. Sear the chicken thighs on both sides until golden brown, about 3 minutes each side.
- Pour in a bit of the marinade mix. Close the lid, set to high pressure, and cook for 10 minutes.
- Let that natural release happen for 10 minutes then quick release any leftover pressure.
- Slice the chicken, drizzle with sesame oil and grilled pineapple slices, then serve with rice or salad.
Notes
Serve warm with rice or a fresh salad.