Huli Huli Chicken (Hawaiian Tropical Chicken)Nagi Pressure Cooker Recipe
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
- 1 Grill pan or outdoor grill
Ingredients
Main Ingredients
- 1.5 kg Chicken thighs or breast
- 1 tablespoon Vegetable oil
- ¾ cup Pineapple juice Canned or bottled, not fresh
- 1 ½ tablespoon Fresh grated ginger
- 1 ½ tablespoon Fresh grated garlic
- ½ cup Tomato ketchup or Aussie tomato sauce
- ½ cup Soy sauce
- ¼ cup Sherry or Chinese cooking wine
- ¼ cup Brown sugar
- 1 tablespoon Sriracha
- 2 tablespoon Rice vinegar or cider vinegar
- 1 tablespoon Toasted sesame oil
- Sliced green onion for garnish
- Pineapple slices grilled for 3 minutes on each side for lines
Instructions
Instructions
- Mix pineapple juice, ginger, garlic, ketchup, soy sauce, sherry, brown sugar, and Sriracha in a large bowl.¾ cup Pineapple juice, 1 ½ tbsp Fresh grated ginger, 1 ½ tbsp Fresh grated garlic, ½ cup Tomato ketchup, ½ cup Soy sauce, ¼ cup Sherry or Chinese cooking wine, ¼ cup Brown sugar, 1 tbsp Sriracha
- Toss chicken thighs in the marinade. Cover and refrigerate for at least 30 minutes or overnight.
- Heat vegetable oil in a pressure cooker on sauté mode. Add marinated chicken.1 tbsp Vegetable oil
- Seal the lid and cook on high pressure for 10 minutes. Let it natural release for 10 minutes then do a quick release.
- Grill chicken on medium heat, basting with reserved marinade. Grill each side for 5-7 minutes for char marks.
- Grill pineapple slices 3 minutes on each side. Serve chicken with green onions and grilled pineapple.Sliced green onion, Pineapple slices
Notes
Marinade chicken overnight for best flavor. Substitute chicken breast for chicken thighs if desired. Use canned pineapple juice to avoid over-tenderizing the chicken.