Huli Huli Chicken Pressure Canned Thighs
Boneless chicken thighs braised with fresh pineapple, ginger, and garlic in a soy-sriracha broth, then pressure canned for shelf-stable storage. Sweet and spicy tropical flavors with tender chicken and diced vegetables create a ready-to-heat meal that combines Hawaiian-inspired seasoning with home preservation methods.
Ingredients
- 7 lbs chicken thighs, boneless, skinless, 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, 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
- ½ tsp fresh cracked black pepper
- 2 tbsp brown sugar
- 2 tbsp sriracha sauce
- 1 tbsp onion powder
Instructions
- 1
Inspect jars for cracks and chips. Wash jars, lids and rings in hot soapy water.
- 2
Prepare pressure canner per manufacturer instructions, filling with water.
- 3
Add all ingredients to a large pot and bring to a boil.
- 4
Cover, reduce heat, and simmer for 10 minutes.
- 5
Using a slotted spoon, fill hot jars with solids first to the half full mark.
- 6
Fill to 1-inch headspace with broth.
- 7
Wipe rims, place lids and bands on fingertip tight.
- 8
Place filled jars into simmering pressure canner.
- 9
Process quarts for 90 minutes. Process pints and half pints for 75 minutes.
Tips
Pressure canning requires precise processing times by jar size and altitude; refer to USDA guidelines for your elevation.
Use a slotted spoon to prioritize solids in jars for even texture distribution and proper broth coverage.
Ensure 1-inch headspace precisely; too little risks seal failure, too much can cause flotation.
Good to Know
Shelf-stable unopened jars at cool room temperature for up to 1 year. Refrigerate after opening and consume within 3-4 days.
Entire recipe is designed for advance preparation and storage. Suitable for batch canning.
Heat jar contents in saucepan over medium heat or serve cold as salad. Pairs with rice, noodles, or bread.
Common Mistakes
Do not skip jar inspection to avoid consuming glass fragments from pre-existing defects.
Do not underfill or overfill headspace to avoid seal failure or siphoning.
Do not skip pressure canning processing times to avoid botulism risk with low-acid foods.