Instant Pot Pineapple Chicken
This Instant Pot Pineapple Chicken offers tender, flavorful chicken combined with sweet pineapple and a savory sauce. Perfect for quick weeknight dinners or gatherings, it pairs well with rice or noodles.
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.