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Instant Pot Pineapple Chicken
5 from 108 votes

Instant Pot Pineapple Chicken

Instant Pot Pineapple Chicken combines chicken thighs with pineapple chunks, soy sauce, hoisin, and spices to create a tangy, slightly sweet, and spicy dish. The chicken cooks quickly under high pressure, remaining juicy and tender. A cornstarch slurry thickens the cooking liquid into a flavorful glaze that coats the meat. This dish offers a balanced savory and fruity flavor and works well for a weeknight meal with rice or steamed vegetables.

Prep Time
5 mins
Cook Time
4 mins
Additional Time
21 mins
Total Time
30 mins
Servings: 6 servings
Calories: 561 kcal
Course: Main Course
Cuisine: Asian

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

    Cup of Yum
  1. Open the pineapple can, set aside 1/4 cup of juice, the rest will be added to the pressure cooker.
  2. 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).
  3. Stir well to combine all the ingredients.
  4. 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.
  5. Do a 5 minute Natural Release. Turn off the heat. Release the remaining pressure manuall by opening the valve.
  6. Open the lid and stir gently. Select again the Sauté function, on LOW.
  7. In a small bowl combine 1 1/2 tablespoons of cornstarch with 3 tablespoons of pineapple juice, whisk until all combined with no lumps.
  8. 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.
  9. 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.
  10. Let the chicken stand for 5-7 minutes, the sauce will thicken more.
  11. 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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 561

% 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.