Instant Pot Hawaiian Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
6 mins
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Total Time
16 mins
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Servings
6 servings
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Calories
326 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Hawaiian Chicken
Description
This dish begins by seasoning diced chicken breast lightly with salt and white pepper, then placing the chicken in an Instant Pot to cook under high pressure alongside canned pineapple chunks with juice and a sauce mixture of hoisin, soy sauce, brown sugar, vinegar, ginger, and garlic. Cooking under pressure for six minutes tenderizes the chicken and melds the flavors.
After pressure cooking, the chicken and pineapple are removed, and a cornstarch slurry made from cornstarch and reserved cooking liquid is added back to thicken the sauce inside the pot. The chicken and pineapple are returned to coat with the glossy, flavorful sauce. The resulting dish balances sweet pineapple with savory sauces and a mild spice from garlic and ginger. The texture is tender chunks of chicken with slightly caramelized fruit in a thickened glaze.
Instant Pot Hawaiian Chicken is typically served warm over rice and garnished with fresh cilantro to add herbal freshness and color. It suits those wanting a quick, tropical-inspired meal using common pantry ingredients and pressure cooking convenience.
For spice lovers, adding chili flakes or sriracha can provide heat. Frozen chicken can be used with a longer cooking time. Leftovers reheated once keep best quality.
Ingredients
- 2 lbs chicken breast diced in about 1-inch cubes
- salt approximately 2 tsp salt and 3 tsp white pepper, to taste
- white pepper approximately 2 tsp salt and 3 tsp white pepper, to taste
- 1 20 oz pineapple chunks canned 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 ginger minced
- 1 Tablespoon garlic minced
- 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.
Notes
- To control saltiness, add salt later as soy sauce already contains salt.
- Fresh ginger can be substituted with 1 teaspoon ground ginger powder if unavailable.
- For a spicy kick, incorporate chili flakes or sriracha to taste.
- Leftovers should be refrigerated in an airtight container and consumed within three days; reheat only once to maintain texture.
- Frozen chicken pieces can be used by increasing pressure cook time to 10 minutes for thorough cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 326 kcal
% 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.
User Reviews
Overall Rating
5
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