Huli Huli Chicken by Rich Lum

Rich Lum

Cooked in a 6 qt IP

2 pounds BL/SL chicken thighs,..you can use bone in thighs, legs or BL/SL breasts cut into quarters

1 cup pineapple juice

½ cup Shoyu

½ cup brown sugar

⅓ cup ketchup

¼ cup chicken broth or dry sherry

2 teaspoons fresh grated ginger root

1½ teaspoons minced garlic

Cornstarch Slurry

4 to 5 stalks green onions sliced at an angle for garnish

In your IP Pot, whisk together pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger and garlic

Add your chicken to the pot

Close and seal your pot. Set your pot to Poultry, Pressure Cook or Manual for 12 minutes and allow for a 10 minute NPR

Remove and place your chicken on a jelly roll pan lined with foil.

Set your pot to sauté, when the sauce begins to boil add the cornstarch slurry a little at a time until the desired consistency is reached.

Baste the thickened sauce over the chicken

Set your oven to broil .

broil the chicken for 7 to 10 minutes or until some of the sauce is Carmelized .

You could also put them on the grill...baste often

Transfer chicken to a serving dish and garnish with green onion

For best results add the chicken and marinade to a gallon zip bags and marinate at least 3 hours or overnight in the fridge

You could use 4 pounds of BL/SL chicken thighs without changing the rest of the recipe.

I use frozen pineapple juice and frozen chicken parts. When making the sauce with frozen juice...set your pot to sauté and add your frozen juice. When it is almost all melted add the rest of your ingredients, stir and add your frozen chicken.

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