Hawaiian Huli Huli Chicken Stack

The pot lid rattles and you know dinner is almost ready. That kinda sound telling ya something good’s coming quick. You sense that steam cues are rising, and the pressure build inside is workin’ its thing, making that chicken soak up all those sweet and tangy flavors fast.

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You spot the kitchen filling with a warm smell kind of like a luau right at home. That brown sugar and pineapple juice mix smells so dang inviting. You feel your mouth water a little, there’s a promise of that tender pull chicken, juicy and perfect.

Before you know it, it’s time to quick release that pressure and open the lid. The sizzle and pop you hear as the steam drops down is almost like a countdown to that first savory bite. This Huli Huli chicken stack ain’t just dinner, it’s a little celebration packed on a plate.

Why Your Cooker Beats Every Other Pot

• You get a tender pull chicken super fast without bakin’ forever.
• Steam cues tell you when that perfect pressure build is happenin’.
• Quick release means no wait game to eat, just open and go.
• Slow release helps you control tenderness for every bite to be juicy.
• You keep all your juices inside so the sauce is thick and full of flavor.

Everything You Need Lined Up

• 4 boneless, skinless chicken thighs
• ½ cup soy sauce
• ½ cup fresh pineapple juice
• ¼ cup brown sugar
• ¼ cup ketchup
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 cups cooked sticky rice (or jasmine rice if you prefer)
• 4 slices fresh pineapple (grilled or caramelized)
• Reserved marinade for basting

You gotta get these ready before you start. The chicken thighs wanna soak up all the marinade goodness. Fresh pineapple is best if you can grill it a bit or caramelize it to bring out sweet goodness. Sticky rice is key to stack it right, makes everything kinda fit perfectly on the plate.

Walking Through Every Single Move

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1. Whisk up soy sauce, pineapple juice, brown sugar, ketchup, garlic, and ginger in a bowl. You wanna get that marinade sweet and savory all mixed good.
2. Put chicken in a bag or dish and pour marinade over it. Make sure every bit is coated. Pop it in the fridge for at least 2 hours. Overnight’s even better if you got time.
3. Get your pressure cooker ready and make sure it’s clean. When ready, you’ll use it to create that treasure of tenderness.
4. Remove chicken from marinade but keep the sauce. Place chicken in the pressure cooker. Pour a little of the leftover marinade over chicken for extra flavor.
5. Seal the lid and set your cooker. Let pressure build up, then cook on high for 8 minutes. That pressure cooker steam cues will tell ya when it’s done.
6. Do a slow release for 10 minutes to keep chicken juicy. Then finish with quick release to let the rest of the steam out.
7. While chicken is resting, quickly grill or caramelize your pineapple slices on the stove or grill pan for 2-3 minutes a side.
8. Stack your plate with a scoop of sticky rice, chicken thigh, and pineapple slice. Repeat if you want a taller stack. Drizzle with more marinade as a sauce and dig in.

Time Savers That Actually Work

• Use store-bought pre-cooked sticky rice to skip cook time but still get that proper texture.
• Pre-minced garlic and pre-grated ginger from the store speed up your marinade mix without losing flavor.
• Make marinade a day before so chicken soaks and you save some prep time later.
• While pressure cooker is doing its thing, grill pineapple slices at the same time to cut total dinner time.

That First Bite Moment

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You pick up that chicken stack and you feel the heat right off the plate. The sticky rice is soft but holds together nice for every bite.

Chicken’s got that tender pull you dream about—juicy, sweet from the pineapple, salty from the soy, with just a little tang of ginger and garlic.

When you take a bite with that caramelized pineapple on top, the smoky sweetness kinda bursts in your mouth, making every mouthful a perfect mix of all those Hawaiian flavors.

Making It Last All Week Long

• Store leftovers in an airtight container in the fridge for up to 4 days. Keeps chicken moist and flavors meld better.
• Freeze portions for up to 2 months if you wanna eat it sometime down the road. Just thaw overnight in the fridge before reheating.
• Reheat gently in a skillet over low heat or use the steam function on your pressure cooker to keep it tender without drying out.

The FAQ Section You Actually Need

• Can I use chicken breasts instead of thighs? You can, but thighs stay more tender and juicy in the pressure cooker. Breasts might dry out a bit.
• Do I gotta marinate overnight? Nah, 2 hours works fine, but overnight gives better flavor penetration.
• What’s slow release for? It helps keep your chicken tender by letting pressure go down gradually instead of sudden hot air rush.
• Can I make this in a regular pot? You could but it’ll take way longer and won’t be as juicy or tender.
• How do I know when pressure is built? Your pressure cooker’s steam cues pop up or hiss is steady—that’s your sign it’s ready to cook.
• Can I double the recipe? Sure, just mind your pressure cooker’s max fill line so you don’t crowd the pot.

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How to Make the Best Hawaiian Huli Huli Chicken Stack at HomeEpsilon Community HubIntroduction

This Hawaiian Huli Huli Chicken Stack delivers juicy chicken thighs marinated in sweet and tangy sauce, stacked over sticky rice, and topped with caramelized pineapple for the perfect tropical bite.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Cuisine Mediterranean

Calories 420 kcal

Equipment

• 1 Pressure cooker

Ingredients

  

Main ingredients

• 4 Boneless, skinless chicken thighs
• ½ cup Soy sauce
• ½ cup Fresh pineapple juice
• ¼ cup Brown sugar
• ¼ cup Ketchup
• 2 cloves Garlic minced
• 1 teaspoon Fresh ginger grated
• 2 cups Cooked sticky rice or jasmine rice
• 4 slices Fresh pineapple grilled or caramelized
• Reserved marinade for basting

Instructions

 

Instructions

• Whisk up soy sauce, pineapple juice, brown sugar, ketchup, garlic, and ginger in a bowl. You wanna get that marinade sweet and savory all mixed good.
• Put chicken in a bag or dish and pour marinade over it. Make sure every bit is coated. Pop it in the fridge for at least 2 hours. Overnight’s even better if you got time.
• Get your pressure cooker ready and make sure it’s clean. When ready, you’ll use it to create that treasure of tenderness.
• Remove chicken from marinade but keep the sauce. Place chicken in the pressure cooker. Pour a little of the leftover marinade over chicken for extra flavor.
• Seal the lid and set your cooker. Let pressure build up, then cook on high for 8 minutes. That pressure cooker steam cues will tell ya when it’s done.
• Do a slow release for 10 minutes to keep chicken juicy. Then finish with quick release to let the rest of the steam out.
• While chicken is resting, quickly grill or caramelize your pineapple slices on the stove or grill pan for 2–3 minutes a side.
• Stack your plate with a scoop of sticky rice, chicken thigh, and pineapple slice. Repeat if you want a taller stack. Drizzle with more marinade as a sauce and dig in.

Notes

Use store-bought pre-cooked rice to save time. Store leftovers in airtight containers up to 4 days or freeze up to 2 months.