Best Instant Pot Hula Chicken Recipes

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HULI HULI CHICKEN



Huli Huli Chicken image

'Huli Huli Chicken' (turn, turn) was invented by Ernest Morgado when he cooked teriyaki chicken for a group of farmers in 1955. This has been a Hawaiian staple with sticky rice ever since. This is my family's version of Huli Huli Chicken. Use aji mirin (sweet rice wine) in place of sherry if desired.

Provided by Mama Smith

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 4h45m

Yield 8

Number Of Ingredients 10

2 (3 pound) chickens, each cut into 8 pieces
1 cup unsweetened pineapple juice
½ cup soy sauce
½ cup brown sugar
⅓ cup ketchup
¼ cup sherry
1 (2 inch) piece fresh ginger, crushed
3 cloves garlic, crushed
4 green onions, chopped
¼ teaspoon dry mustard

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).

Nutrition Facts : Calories 526.8 calories, Carbohydrate 23.6 g, Cholesterol 145.5 mg, Fat 25.8 g, Fiber 0.5 g, Protein 47.5 g, SaturatedFat 7.2 g, Sodium 1204 mg, Sugar 19.3 g

CROCK POT HULA CHICKEN



Crock Pot Hula Chicken image

A tender pineapple chicken dish that is guaranteed to be gobbled up by kids and adults alike. You can also add peppers, they just aren't a big hit in our house. Toss everything in the crock pot (even frozen chicken breasts!) and come home to a complete meal that just needs to be served over rice. This was an entry in RSC #13. Enjoy!

Provided by Nif_H

Categories     Healthy

Time 4h5m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 cup honey
1/2 cup soy sauce
1/4 cup brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon dried ginger
2 teaspoons chicken bouillon
6 boneless skinless chicken breasts (can use frozen, see below)
1 (19 ounce) can pineapple chunks, reserve juice
2 cups baby carrots, cut in half

Steps:

  • Pour honey, soy sauce, brown sugar, garlic powder, ginger, bouillon and pineapple juice in the crock pot and stir.
  • Lay chicken on bottom of pot and cover with carrots and pineapple chunks.
  • Cook in your crock pot for 4-6 hours on low or 3-4 on high. If you are using frozen chicken breast, just add another hour on low or 1/2 hour on high.
  • I actually like the thinner sauce for this one. A reviewer suggested thickening the sauce, so I will include CarrolJ's recommendation - after the meat, carrots and pineapple are removed, add 1/2 cup of water mixed with 4 Tablespoons of cornstarch. Then cook the sauce until thickened and smooth.

PRESSURE COOKER HULI HULI CHICKEN THIGHS



Pressure Cooker Huli Huli Chicken Thighs image

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

1 cup crushed pineapple, drained
3/4 cup ketchup
1/3 cup reduced-sodium soy sauce
3 tablespoons packed brown sugar
3 tablespoons lime juice
1 garlic clove, minced
8 boneless skinless chicken thighs (about 2 pounds )
Hot cooked rice
Green onions, thinly sliced, optional

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



Huli Huli Chicken image

In 1955, Ernest Morgado, a Honolulu businessman, served a group of farmers grilled chicken that had been marinated in his mother's teriyaki-style sauce. It was such a hit that he decided to market it with the name "huli huli." Huli means "turn" in Hawaiian and refers to how it's prepared: grilled between two racks and turned halfway through cooking. This simplified version calls for chicken pieces and a standard grill. The original recipe is a trade secret, but you can find many slightly different variations on the internet, typically including ginger, garlic, soy sauce, something sweet (honey, brown sugar or maple syrup) and something acidic (vinegar, white wine, lime juice or pineapple juice). This recipe is adapted from "Aloha Kitchen: Recipes from Hawai'i" by Alana Kysar (Ten Speed, March 2019). It also works beautifully with boneless chicken thighs, but adjust your cooking time accordingly.

Provided by Margaux Laskey

Categories     dinner, barbecues, poultry, main course

Time 8h45m

Yield 4 to 6 servings

Number Of Ingredients 8

1/2 cup ketchup
1/2 cup soy sauce
1/2 cup packed light or dark brown sugar
1/4 cup rice vinegar or apple cider vinegar
1 (1-inch) piece fresh ginger, peeled and finely grated
2 to 3 garlic cloves, peeled and finely grated
3 1/2 to 4 pounds bone-in, skin-on chicken pieces
Grapeseed or canola oil, for brushing the grill grate

Steps:

  • In a large bowl or a gallon-size resealable plastic bag, combine the ketchup, soy sauce, brown sugar, rice vinegar, ginger and garlic, and stir or shake until combined. Reserve and refrigerate 1/2 cup of the mixture for basting the chicken later. Add the chicken to the remaining mixture, and stir or shake until evenly coated. If using a bowl, cover with plastic wrap. Refrigerate overnight, or at least 8 hours, turning the chicken at least once.
  • When you're ready to cook, oil your grill grates well. Heat the grill to medium (for charcoal, the grill is ready when you can hold your hand 5 inches above the coals for 5 to 7 seconds). Add the chicken to the grill, cover, and cook 25 to 35 minutes, turning every 5 minutes to keep the chicken from burning, and basting it with the reserved marinade after you turn it, until cooked through. (Cook times will vary depending on sizes and cuts of chicken pieces, so be sure to check for doneness: Meat should not be pink and the juices should run clear.) Serve immediately.

SLOW-COOKER HULA CHICKEN



Slow-Cooker Hula Chicken image

Let your slow cooker take care of dinner tonight and make this juicy, Hawaiian-inspired pineapple chicken. Freeze the mixture ahead of time for fuss-free morning prep!

Provided by By Tieghan Gerard

Categories     Entree

Time 6h15m

Yield 4

Number Of Ingredients 11

1 cup pineapple juice
1/3 cup soy sauce
1/2 cup ketchup
1 tablespoon rice vinegar
1/3 cup packed brown sugar
2 cloves fresh garlic, finely chopped or grated
1 tablespoon grated gingerroot
1 to 2 tablespoons Sriracha sauce
2 lb boneless skinless chicken thighs or breasts
1 can (16 oz) crushed or diced pineapple, drained, juice reserved
Chopped fresh cilantro, if desired

Steps:

  • In 5- to 6-quart slow cooker, mix pineapple juice, soy sauce, ketchup, rice vinegar, brown sugar, garlic, gingerroot and Sriracha sauce. Add chicken and crushed pineapple.
  • Cover and cook on Low heat setting 6 to 8 hours or High heat setting 4 to 6 hours. Once chicken is cooked through and sauce thickened, remove chicken; shred with 2 forks. Return chicken to sauce, and turn heat to High. Cook, uncovered, 25 to 30 minutes or until sauce is thickened. If sauce gets too thick, add the reserved pineapple juice from the can.
  • Serve warm over a bed of rice with a side of pineapple salsa, if desired, and chopped fresh cilantro.

Nutrition Facts : Calories 520, Carbohydrate 55 g, Cholesterol 220 mg, Fat 1 1/2, Fiber 1 g, Protein 50 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1700 mg, Sugar 48 g, TransFat 0 g

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