Huli Huli chicken is a truly delicious staple on many restaurant menus but now you can have it on your shelf, ready to go anytime for quick weeknight meals! Serve it over some coconut rice! Sprinkle some fresh scallions and chopped, toasted macadamia nuts over the top, because you’re fancy!
Ingredients and Variations
Ingredients: Chicken thighs, fresh pineapple, unsweetened pineapple juice, chicken broth, lime juice, white onion, fresh ginger, fresh garlic, soy sauce, brown sugar, onion, powder, Sriracha sauce, Kosher salt and fresh cracked black pepper.
Variations: Chicken breast can be used as well as turkey or pork if desired, red bell pepper or jalapeños can be added, water and bouillon can be used in place of broth. a brown sugar substitute can also be used instead of brown sugar. Canned pineapple chunks can be subbed in for fresh if needed. Aminos can be used instead of soy sauce as well.
Canning
Before you begin, be sure to do the safety checks on your canner per manufacturer instructions. Always inspect your jars for chips and cracks and wash all equipment needed for the canning project, in hot soapy water.
Be sure to check the recipe for recommended headspace and be accurate. This is important for shelf stability and safety. Consult the USDA Complete Guide to Home Canning and Preserving for more information. https://nchfp.uga.edu/publications/publications_usda.html
Huli Huli Chicken (for Pressure Canning)
7
quarts or14
pints90
minutes for quarts u002675
minutes for pintsIngredients
7 lbs Chivken thighs, boneless, skinless and cubed to 1 1/2 inch pieces
1 fresh pineapple, diced 1/2 inch pieces
1 large white onion, diced
1 red bell pepper, seeded and diced * optional
12 cups chicken broth
1 cup soy sauce
4 cups pineapple juice
2 tbsp fresh ginger, grated
6 cloves garlic, minced
1 tsp Kosher salt
1/2 tsp fresh cracked black pepper
2 tbsp brown sugar
2 tbsp Sriracha sauce
1 tbsp onion powder
Directions
- nspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare pressure canner per canner instructions, filling with water.
- Add everything into a large pot and bring to a boil, cover turn heat down and simmer for 10 minutes.
- Fill hot jars by using a slotted spoon and putting solids in the jar first to the half full mark then fill to 1-inch headspace with broth. Wipe rims, add on lids and bands to fingertip tight. place into simmering pressure canner .
- Process quarts for 90 minutes and process pints and half pints for 75 minutes.
){kind=link}