Instant Pot Huli Huli Chicken Recipes

INSTANT POT® HULA CHICKEN

Steps:

• In medium bowl, mix pineapple juice, soy sauce, garlic and gingerroot; set aside.
• On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat butter in insert. Add chicken; cook 8 to 10 minutes, turning once, until browned. Pour pineapple juice mixture over chicken; turn chicken to coat. Select CANCEL.
• Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 3 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure. Transfer chicken to cutting board to cool slightly, then shred with two forks. Return chicken to mixture in insert.
• Meanwhile, in medium bowl, mix pineapple, brown sugar, ketchup, rice vinegar, Sriracha sauce and cornstarch. Stir into chicken mixture. Select SAUTE; adjust to normal. Heat mixture in insert to boiling. Cook and stir 1 minute.
• If desired, serve warm over a bed of rice topped with cilantro.

INSTANT POT HULI HULI CHICKEN

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.

HULI HULI CHICKEN

Steps:

• Rinse chicken pieces and pat dry with paper towels. Combine pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, green onions, and dry mustard in a large resealable plastic bag, stirring the marinade until brown sugar has dissolved. Place chicken pieces into the bag, squeeze out air, seal bag, and lomi (massage) bag to coat chicken with marinade. Refrigerate at least 4 hours to overnight.
• Move an oven rack 6 inches from heat source and preheat oven to 425 degrees F (220 degrees C).
• Remove chicken from marinade and arrange chicken, skin sides up, on a broiler pan.
• Bake chicken in preheated oven until browned on both sides and the juices run clear, turning every 10 minutes, 30 to 45 minutes. Baste with remaining marinade after each turning. An instant-read meat thermometer inserted into the thickest piece of chicken, not touching bone, should read at least 160 degrees F (70 degrees C).

PRESSURE COOKER HULI HULI CHICKEN THIGHS

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.