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Pressure Cooker Huli Huli Chicken Thighs

Total Time

Prep: 5 min. Cook: 10 min. + releasing


8 servings

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


  • 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


  1. Mix first 6 ingredients. Place chicken in a 6-qt. electric pressure cooker; top with pineapple mixture.
  2. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes.
  3. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. A thermometer inserted in chicken should read at least 170°. 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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