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4.8 from 12 votes

Instant Pot Hawaiian Chicken

Instant Pot Hawaiian Chicken is full of fresh pineapple chunks, juicy and tender chicken, bell peppers, onions, and a sticky sweet and spicy sauce. This healthy, gluten-free and kid-friendly pressure cooker meal can easily be prepped ahead for busy weeks and on the dinner table in under 30 minutes!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 5 servings
Calories: 315 kcal
Course: Main Course , Lunch , Dinner
Cuisine: Asian

Ingredients

  • 1 lb. chicken breasts cut into 1-inch cubes
  • ¼ cup cornstarch or tapioca flour
  • ¾ tsp. salt divided, to taste
  • ¼ tsp. black pepper
  • 2 Tbsp. avocado oil or olive oil
  • 15- oz can pineapple chunks in juice divided
  • ¼ cup ketchup
  • 3 Tbsp. sugar or coconut sugar
  • 3 Tbsp. soy sauce Tamari sauce, or coconut liquid aminos
  • 1 Tbsp. rice vinegar or apple cider vinegar
  • 1 lime juice
  • 2 cloves garlic crushed
  • 1 tsp. Sriracha sauce optional
  • 2 bell peppers cut into bite-sized pieces
  • 1 red onion cut into bite-sized pieces.
  • green onions
  • rice

Instructions

    Cup of Yum
  1. Sauté the Chicken: Combine chicken cubes, starch, ½ teaspoon salt, and black pepper in a large bowl. Toss to coat chicken completely. Add oil to the Instant Pot while it is set to the sauté function and wait until the oil begins to sizzle. Place chicken cubes in a single layer on the bottom of the Instant Pot and sauté for 2-3 minutes.  After sautéing, scrape the bottom of the pot to ensure any bits are no longer stuck. (This step is HUGELY important.  If you do not scrape the bottom of the pot you'll end up getting that dreaded BURN error.)
  2. Make the Sauce: Add ¾ cup of pineapple chunks, ⅓ cup of pineapple juice, ketchup, sugar, soy sauce, vinegar, lime juice, crushed garlic, Sriracha sauce, and ¾ teaspoon of salt to a high-speed blender. Blend for 20-30 seconds or until the sauce is completely smooth.
  3. Combine Everything in the Pot: Pour sauce over chicken and be sure to lift it off the bottom of the pan so it does not burn. Add chopped bell pepper and onion on top of the chicken. Do not stir or mix them in.
  4. Cook and Release Pressure: Place lid on Instant Pot and close pressure valve. Using the manual pressure cook function turn to High Pressure and set the timer for 5 minutes. Keep the lid on and the valve closed for an additional 5 minutes after the timer goes off. (This is called a 5-minute natural pressure release, or NPR.)
  5. Serve the Pineapple Chicken: Turn the Instant Pot off, and open the pressure valve. Once the lid has unlocked, you can open the pot. Stir in the remaining pineapple chunks that have been finely chopped. Serve your Hawaiian chicken over cauliflower rice or regular rice and with a sprinkle of green onions. Enjoy!

Notes

  • The nutritional information for this recipe is calculated without any rice or cauliflower rice.
  • Prep-Ahead Instructions
  • You can chop the vegetables a day or two early. If needed, make the sauce and it keep it in an airtight container.
  • Storage Directions
  • When storing leftovers, it's best to store the rice and pineapple chicken separately.  It will keep for up to 3-4 days when stored in an airtight container in the refrigerator, or up to 4-6 months when frozen. Heat it back up in the microwave or on the stovetop.
  • Recipe Tips
  • Same size. Be sure the chicken is cut into similarly-sized pieces so they cook consistently.
  • You choose. While breasts are best, you can use boneless skinless chicken thighs if needed.
  • Add some spice. Sprinkle some red pepper flakes for a little kick.
  • Clean it up. Scrape the bottom of the pot so you don't get a burn notice.

Nutrition Information

Calories 315kcal (16%) Carbohydrates 38g (13%) Protein 22g (44%) Fat 9g (14%) Saturated Fat 1g (5%) Cholesterol 58mg (19%) Sodium 1027mg (43%) Potassium 644mg (18%) Fiber 3g (12%) Sugar 27g (54%) Vitamin A 1622IU (32%) Vitamin C 77mg (86%) Calcium 33mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 5servings

Amount Per Serving

Calories 315

% Daily Value*

Calories 315kcal 16%
Carbohydrates 38g 13%
Protein 22g 44%
Fat 9g 14%
Saturated Fat 1g 5%
Cholesterol 58mg 19%
Sodium 1027mg 43%
Potassium 644mg 14%
Fiber 3g 12%
Sugar 27g 54%
Vitamin A 1622IU 32%
Vitamin C 77mg 86%
Calcium 33mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.