5.0 from 24 votes
Instant Pot Hawaiian Chicken
This Instant Pot Hawaiian chicken is loaded with flavor and is ready to serve in less than 20 minutes. Perfect for a quick and easy weeknight meal.
Prep Time
10 mins
Cook Time
10 mins
Total Time
16 mins
Servings: 6 servings
Calories: 326 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 lbs chicken breast diced in about 1-inch cubes
- Salt (approximately 2 tsp) and White Pepper (approximately 3 tsp) to taste
- 1 20 oz can of pineapple chunks in juice
- ⅓ cup hoisin sauce
- ¼ cup soy sauce or tamari sauce if gluten-free
- ⅓ cup brown sugar or coconut sugar or honey
- 1 Tablespoon white vinegar
- 1 Tablespoon minced ginger
- 1 Tablespoon minced garlic
- 1-2 Tablespoon cornstarch arrowroot starch if gluten-free
- cilantro
Instructions
- Season chicken lightly with salt and white pepper. Place chicken pieces on the trivet in your instant pot as best as possible to avoid burning or sticking to the bottom of the pot.
- Add the entire can of pineapple chunks with juice over the chicken. In a medium bowl whisk hoisin sauce, soy sauce, brown sugar, vinegar, ginger, garlic, and add to the instant pot.
- Close the lid, and turn the valve to sealing. Pressure cook on high for six minutes with quick release.
- When the cooking cycle is complete, quickly release the pressure. When the pressure is released, remove the chicken and pineapple from instant pot. In a small bowl, mix the cornstarch with the same amount of liquid from the pot, to create a slurry, and add it back to the pot to thicken the sauce.
- Add the chicken and the pineapple chunks back to the Instant Pot and stir to coat. Serve warm over rice and top with cilantro.
Cup of Yum
Notes
- You can wait until the end to add salt and pepper if you wish. I went light on the salt since the soy sauce is already pretty salty.
- If you don't have any fresh ginger on hand you can substitute it with 1 tsp of ground ginger powder.
- If you like things spicy, try adding in some chili flakes or sriracha!
- Leftovers can be stored in an airtight container in the fridge for up to three days and reheated on the stovetop. Take care to only reheat the chicken once.
- You can use frozen chicken as well. Just increase the cooking time to 10 minutes.
Nutrition Information
Calories
326kcal
(16%)
Carbohydrates
36g
(12%)
Protein
34g
(68%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Cholesterol
97mg
(32%)
Sodium
968mg
(40%)
Potassium
742mg
(21%)
Fiber
2g
(8%)
Sugar
30g
(60%)
Vitamin A
149IU
(3%)
Vitamin C
12mg
(13%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 326
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 36g | 12% |
| Protein | 34g | 68% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 97mg | 32% |
| Sodium | 968mg | 40% |
| Potassium | 742mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
| Vitamin A | 149IU | 3% |
| Vitamin C | 12mg | 13% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.