Experience the perfect harmony of sweet and savory with this Instant Pot Pineapple Chicken. Juicy chicken thighs meld beautifully with bursts of pineapple and a flavorful Asian-inspired sauce, delivering a mouthwatering dish that’s ready in under 10 minutes. Whether you’re juggling a busy weeknight or looking for an impressive meal to share, this recipe blends ease and taste effortlessly.
The delightful combination of tender chicken, fragrant garlic and ginger, and the subtle heat from red pepper flakes makes every bite exciting. Plus, it’s incredibly versatile—enjoy it over fragrant jasmine rice, hearty noodles, or wrapped in crisp lettuce for a fresh, light meal option.
- Quick preparation and pressure cooking mean dinner is on the table in less than 10 minutes.
- The naturally sweet pineapple complements the savory soy-hoisin sauce for a balanced flavor.
- Minimal ingredients create a fuss-free meal perfect for families and gatherings.
- Garnish options like sesame seeds and slivered almonds add texture and visual appeal.
Ingredients
- Chicken thighs (2 lbs): Tender, cut into bite-sized 1 to 2-inch pieces for quick, even cooking in the Instant Pot.
- Low-sodium soy sauce (1/3 cup): Adds a salty, umami-rich base for the marinade while controlling sodium content.
- Sesame oil (2 tablespoons): Provides a fragrant, nutty aroma that infuses the chicken deeply.
- Pineapple chunks (1 can, 20 oz, not drained): Adds juicy sweetness and texture while the juice lends natural sugars to the sauce.
- Minced garlic (1 tablespoon): Delivers a robust, aromatic punch that elevates the savory profile.
- Grated ginger (1 tablespoon): Brings warmth and subtle spice, balancing the sweet pineapple notes.
- Brown sugar (1/2 cup): Amplifies the caramelized sweetness and helps caramelize the sauce when sautéed.
- Hoisin sauce (1/3 cup): Adds depth, complexity, and a hint of sweetness common in Asian cuisine.
- Red pepper flakes (1 teaspoon, optional): Offers gentle heat to enhance flavors without overpowering.
- Pineapple juice (2 tablespoons, reserved): Used for thickening sauce when mixed with cornstarch for a glossy finish.
- Cornstarch (2 tablespoons): Creates a silky-smooth, thickened sauce by combining with pineapple juice before adding.
- Green onions (sliced): Fresh garnish that adds a mild onion flavor and bright color at serving.
- Sesame seeds: Toasted for crunch and a visually appealing garnish.
- Slivered almonds: Optional crunchy garnish adding nutty flavor and texture contrast.
Instructions
- Combine Pineapple and Chicken Mixture
Open the canned pineapple and reserve 1/4 cup of the juice separately while adding the remaining pineapple chunks directly into the Instant Pot. Add bite-sized chicken thighs alongside soy sauce, sesame oil, garlic, ginger, brown sugar, hoisin sauce, and red pepper flakes (if using). Stir gently to ensure all ingredients are evenly coated, allowing the flavors to meld beautifully during pressure cooking.
- Pressure Cook the Chicken
Secure the Instant Pot lid and select the Poultry setting or use the Manual mode at high pressure for 4 minutes. This method locks in moisture, resulting in tender, juicy chicken infused with the aromatic sauce. A quick cooking time also preserves the pineapple’s texture and natural sweetness for a balanced dish.
- Release Pressure and Prepare Thickening Mixture
Allow the pressure to release naturally for about 5 minutes to gently finish cooking, then manually release any remaining steam. While waiting, whisk together reserved pineapple juice and cornstarch in a small bowl until smooth. This slurry will be used to thicken the flavorful sauce without lumps.
- Thicken the Sauce
Activate the Sauté function on low heat and slowly pour in the cornstarch and pineapple juice mixture while gently stirring the contents. This step ensures the sauce achieves a glossy, thick consistency that clings to the chicken and pineapple, enhancing each bite with a luscious coating.
- Rest and Garnish Before Serving
Allow the dish to rest uncovered for 5 to 7 minutes; this resting stage allows the sauce to thicken further and flavors to deepen. Serve hot over jasmine rice, noodles, or wrapped in lettuce leaves. Garnish liberally with sliced green onions, sesame seeds, and slivered almonds for extra texture and fresh flavors.
- The natural sugars in pineapple and brown sugar caramelize during sautéing, enriching the sauce depth.
- Do not drain the canned pineapple—the juice adds sweetness and acidity critical for sauce balance.
- Adjust red pepper flakes to suit your preferred spice level or omit for milder flavor.
- Using chicken thighs keeps the meat juicy and tender compared to leaner cuts.
Storage Tips
Store leftover pineapple chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on stovetop or microwave to preserve sauce consistency and chicken tenderness.
Serving Suggestions
This dish shines served over steamed jasmine rice or tossed with stir-fried noodles. For a lighter meal, try it in crunchy lettuce wraps garnished with fresh herbs. Adding a side of steamed broccoli or snap peas will complete the vibrant, balanced plate.
- Use skinless, boneless chicken thighs for the best combination of flavor, tenderness, and speed.
- Reserve pineapple juice for cornstarch slurry to avoid lumps and achieve a smooth sauce finish.
- For extra depth, toast sesame seeds lightly before garnishing to boost their nutty aroma.
- Letting the pressure release naturally improves chicken texture and prevents toughness.
FAQs
- Can I use chicken breasts instead of thighs?
Yes, but chicken breasts can dry out more quickly. Adjust cooking time to avoid overcooking and drying the meat.
- Is it necessary to use hoisin sauce?
Hoisin adds sweetness and depth typical in Asian cooking, but you can substitute with oyster sauce or a mix of honey and soy sauce.
- Can I make this recipe without the Instant Pot?
Yes, cook chicken in a skillet over medium heat with the sauce ingredients, simmering until cooked through and sauce thickens.
- How spicy is the dish?
The red pepper flakes add mild heat; you can adjust or omit them based on your spice preference.
- Can I prepare this recipe gluten-free?
Use gluten-free soy sauce and hoisin sauce alternatives to make this dish safe for gluten-sensitive diets.
- What sides pair well with pineapple chicken?
Steamed rice, noodles, or fresh vegetable stir-fries complement the sweet and savory flavors nicely.
Instant Pot Pineapple Chicken
Equipment
- 1 Instant Pot or any electric pressure cooker
- 1 small bowl for cornstarch slurry
Ingredients
- 2 lbs chicken thighs cut into 1–2 inch pieces
- 1/3 cup low-sodium soy sauce
- 2 tablespoons sesame oil
- 1 can 20 oz pineapple chunks, do not drain
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1/2 cup brown sugar
- 1/3 cup hoisin sauce
- 1 teaspoon red pepper flakes optional
- 2 tablespoons pineapple juice reserved from can or water
- 2 tablespoons cornstarch
- green onions sliced (for garnish)
- sesame seeds for garnish
- slivered almonds for garnish
Instructions
- Open the can of pineapple and reserve 1/4 cup of juice; add the remaining pineapple chunks into the Instant Pot.
- Add chicken, soy sauce, sesame oil, minced garlic, grated ginger, brown sugar, hoisin sauce, and red pepper flakes to the pot and stir to combine.
- Secure the Instant Pot lid and select the Poultry or Manual high pressure setting for 4 minutes.
- Let the pressure release naturally for 5 minutes, then manually release any remaining pressure.
- In a small bowl, whisk cornstarch with the reserved pineapple juice until smooth.
- Stir the cornstarch mixture into the pot, then use the Sauté function on low to thicken the sauce, stirring gently.
- Let the dish stand for 5 to 7 minutes before serving over rice or your preferred grain.
- Garnish with sliced green onions, sesame seeds, and slivered almonds before serving.
Notes
- Use chicken breasts as an alternative to thighs if preferred.
- Serve with rice, noodles, or lettuce wraps for variety.
- Store leftovers refrigerated for up to 3 days.
