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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
  • Total Time
    Prep: 5 min. Cook: 10 min. + releasing
  • Makes
    8 servings

Ingredients

  • 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

Directions

  • 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
1 serving: 239 calories, 8g fat (2g saturated fat), 76mg cholesterol, 733mg sodium, 19g carbohydrate (16g sugars, 0 fiber), 22g protein.

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Reviews

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Average Rating:
  • Jean
    Jan 27, 2021

    I've made lots of Taste of Home recipes for the Instant Pot and loved every one - until this. It was tasteless and the crushed pineapple was mushy. Perhaps it would be better if you marinated the chicken overnight, as someone else suggested. I definitely won't make this again.

  • Stacey
    Jan 22, 2020

    Very yummy. Great on a cold winter night. Sweet and tangy. The chicken came out very tender I made rice with the pineapple juice that was strained from the crushed pineapple it had a great flavor to the dish.

  • Rushed Mom
    May 17, 2019

    Made this tonight. Excellent recipe as is. I did make the sauce last night and marinated the thighs overnight in it. Also added just a shake of crushed red pepper to it. Since it was marinating over night I used a 20 oz can of crushed pineapple. This was awesome. Great recipe to the original poster. Thank you for sharing. Wish I could share my picture of it. Also served it with Riced Cauliflower Medley.

  • Deborah
    Feb 2, 2019

    It was quick and easy to make. The taste was GOOD!