Instant Pot Pineapple Chicken
User Reviews
5
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Prep Time
5 mins
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Cook Time
4 mins
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Additional Time
21 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
561 kcal
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Course
Main Course
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Cuisine
Asian
Instant Pot Pineapple Chicken
Description
Instant Pot Pineapple Chicken uses bone-in chicken thighs cooked with a sauce made from canned pineapple (including juice), low-sodium soy sauce, hoisin sauce, brown sugar, garlic, ginger, sesame oil, and optional red pepper flakes. After pressure cooking on high for 4 minutes, a short natural pressure release is done. Then a cornstarch slurry is added and sautéed to thicken the juices into a glossy sauce. The pineapple and hoisin contribute sweetness and depth, balanced by the umami of soy sauce and the warmth of ginger and garlic. Using thighs results in juicy meat that stands up well to pressure cooking. The addition of sesame oil and optional red pepper flakes provides a mildly nutty and spicy note. This cooking method ensures the chicken is tender yet not overcooked.
Serve this pineapple chicken over steamed rice to soak up the sweet and savory sauce. It can also be accompanied by steamed or stir-fried vegetables. The recipe’s balance of sweet, savory, and spicy elements makes it a versatile entrée for casual dinners.
The recipe notes advise cooking the chicken for a shorter time to avoid toughness and choosing thighs over breast meat for juiciness. Low-sodium soy sauce prevents oversalting, and the cornstarch must be fully dissolved before adding to avoid lumps. Alternatives like honey or maple syrup can substitute brown sugar. Adjust salt and pepper to taste at the end.
Ingredients
Dump & Cook:
- 2 lbs chicken thighs cut into 1-2 inch pieces
- 1/3 cup soy sauce low-sodium
- 2 tablespoons sesame oil
- 1 can pineapple chunks do NOT drain, 20oz
- 1 tablespoon garlic minced
- 1 tablespoon ginger grated
- 1/2 cup brown sugar
- 1/3 cup hoisin sauce
- 1 teaspoon red pepper flakes optional
Cornstarch Slurry:
- 2 tablespoons pineapple juice or water
- 2 tablespoons cornstarch
Garnish:
- 4 green onion sliced
- sesame seeds
- almonds slivered
Instructions
- Open the pineapple can, set aside 1/4 cup of juice, the rest will be added to the pressure cooker.
- Add all the ingredients from the "Dump & Cook" section to the Instant Pot: chicken, soy sauce, sesame oil, garlic, ginger, hoisin sauce, red pepper flakes, brown sugar and canned pineapple chunks with juice (except the 1/4 cup).
- Stir well to combine all the ingredients.
- Close lid, make just the pressure cooker is sealed. Select the Poultry function and adjust the time to 4 minutes on High Pressure. Or just select Manual, and select 4 minutes on High Pressure.
- Do a 5 minute Natural Release. Turn off the heat. Release the remaining pressure manuall by opening the valve.
- Open the lid and stir gently. Select again the Sauté function, on LOW.
- In a small bowl combine 1 1/2 tablespoons of cornstarch with 3 tablespoons of pineapple juice, whisk until all combined with no lumps.
- Add the mixture to the Instant Pot and gently stir to combine. Cook on Sauté function for a few more minutes, stirring gently, until the sauce thickens.
- If you want the sauce even thicker, mix one more tablespoon of cornstarch with 1 tablespoon of juice and add it to the pressure cooker.
- Let the chicken stand for 5-7 minutes, the sauce will thicken more.
- Serve over rice and garnish with fresh chopped green onions, sesame seeds and slivered almonds.
Notes
- Cook chicken for a shorter time to prevent toughness; thighs are preferred over breasts for juiciness.
- Use low-sodium soy sauce to avoid excessive saltiness.
- Add salt and pepper to taste after cooking.
- To substitute brown sugar, use 1/4 cup honey or pure maple syrup.
- Ensure cornstarch is fully dissolved in pineapple juice before adding to prevent lumps.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 561 kcal
% Daily Value*
| Calories | 561kcal | 28% |
| Carbohydrates | 46g | 15% |
| Protein | 26g | 52% |
| Fat | 30g | 46% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 148mg | 49% |
| Sodium | 848mg | 35% |
| Potassium | 536mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 345IU | 7% |
| Vitamin C | 11.7mg | 13% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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