Pressure Cooker Huli Huli Chicken Thighs Food
INSTANT POT HULI HULI CHICKEN
This easy Instant Pot Huli Huli Chicken recipe combines chicken thighs, pineapple, soy sauce and ketchup for a sweet and tangy dish that's a delicious taste of the Hawaiian islands!
Provided by Renae
Categories Main Course Dinner
Time 30m
Number Of Ingredients 8
Steps:
- In a small bowl, mix the first 6 ingredients until smooth. Set aside.
- Place the chicken into the Instant Pot (or electric pressure cooker). Pour over the sauce. Close the lid (and turn sealing lever, if needed) and pressure cook at high pressure for 10 minutes.
- Allow pressure cooker to naturally release pressure for 10 minutes, then initiate a quick release. Serve with rice and top with sliced green onions.
Nutrition Facts : ServingSize 1 thigh, Calories 201 kcal, Carbohydrate 17 g, Protein 23 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 107 mg, Sodium 664 mg, Fiber 1 g, Sugar 14 g
HULI HULI CHICKEN THIGHS
I'm allergic to store-bought barbecue sauces, so when I found a marinade recipe I could use, I tweaked it a little and began using it with chicken thighs. My fiance loves this over Parmesan couscous.-Erin Rockwell, Lowell, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Mix first six ingredients. Place chicken in a 3-qt. slow cooker; top with pineapple mixture., Cook, covered, on low until chicken is tender, 4-5 hours. Serve with rice. If desired, top with green onions.
Nutrition Facts : Calories 239 calories, Fat 8g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 733mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
PRESSURE COOKER HULI HULI CHICKEN THIGHS
I'm allergic to store-bought barbecue sauces, so when I found a marinade recipe I could use, I tweaked it a little and began using it with chicken thighs. My fiance loves this over Parmesan couscous.-Erin Rockwell, Lowell, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Mix first six ingredients. Place chicken in a 6-qt. electric pressure cooker; top with pineapple mixture. , Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 10 minutes. When finished cooking, allow pressure to naturally release for 5 minutes and then quick-release any remaining pressure according to manufacturer's instructions. Serve with rice. If desired, top with green onions.
Nutrition Facts : Calories 239 calories, Fat 8g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 733mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 0 fiber), Protein 22g protein.
HULI-HULI CHICKEN THIGHS
Hawaiian huli-huli chicken is all about the marinade-slash-sauce, which was created as a shortcut version of homemade teriyaki sauce. Made with pineapple juice, soy sauce, brown sugar and ketchup, it's sweet, sour and packs a little kick of heat -- the perfect flavor combo for grilled meats. Because boneless, skinless chicken thighs cook in about half the time as the bone-in variety (the traditional choice), here we give the sauce a head start by reducing it on the stovetop before using it to baste the chicken.
Provided by Food Network
Categories main-dish
Time 4h40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Whisk together the pineapple juice, soy sauce, ketchup, brown sugar, red pepper flakes, garlic, ginger and 1/2 cup water in a large bowl or baking dish to combine. Season with black pepper.
- Remove 1 1/2 cups of the marinade and add to a small saucepan. Bring to a simmer over medium heat and cook until slightly thickened, 6 to 9 minutes. Transfer to a small bowl and let cool, then cover and refrigerate until ready to grill.
- Place the chicken thighs in the remaining marinade in the large bowl, turning to coat. Cover and refrigerate for 4 hours.
- Prepare a grill or grill pan for medium-high heat. Lightly oil the hot grill grates with vegetable oil. Remove the chicken thighs from the marinade, letting the excess drip back into the bowl, place on the grill (see Cook's Note) and season with salt and pepper. Grill, basting with the sauce frequently, until the chicken is charred and registers 165 degrees F on an instant-read thermometer, 5 to 8 minutes per side. The sauce should caramelize and turn a deep red color. Transfer the chicken to a plate.
- Drizzle the pineapple with the olive oil and rub to coat evenly. Grill until charred and lightly caramelized, 4 to 5 minutes per side.
- Serve the chicken with the pineapple and garnish with the scallions.
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- Place chicken in pressure cooker with vegetable or chicken broth. Set to high pressure for 15 minutes (times vary per instant pot/pressure cooker). Release the pressure valve when time is complete for a quick release.
- In a bowl, mix in pineapple juice, soy sauce, tomato sauce, brown sugar, ginger, and garlic (leaving the pineapple chunks out, you'll use those as garnish ). Whisk until well combined.
- Set instant pot/pressure cooker to saute mode. Pour in mixture and stir well over chicken. The sauce will thicken over chicken. Top with pepper.
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