5.0 from 3 votes
Pineapple Chicken Recipe in the Instant Pot
This Pineapple Chicken Recipe in the Instant Pot is a quick and simple recipe to make for dinnertime. Serve it with a side of rice or vegetables and you’ll have a great, complete meal ready in no time!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 505 kcal
Course:
Main Course , Dinner
Cuisine:
American
Ingredients
- 2 lbs boneless skinless chicken breast
Marinade Ingredients:
- ½ cup + 2 tbsp pineapple juice
- ½ cup ketchup
- 2 tbsp soy sauce
- 2 tbsp dark brown sugar
- 1 tbsp rice vinegar
- 1 tsp fresh ginger grated
- 1 tsp garlic chopped
- 2 tbsp lime juice
Cooking Ingredients
- 2 tbsp olive oil
- ½ cup chicken broth
- 2 cups pineapple chopped
- 2.5 tbsp cornstarch
- 4 tbsp water
- green onions for topping
- cilantro for topping
Instructions
- Cut up chicken breast into 1 inch cubes.
- In a large bowl, combine the marinade ingredients and whisk. Place the chicken in the marinade, cover, and let rest for one hour minimum, but preferably overnight.
- When the chicken has finished marinating, drain the marinade and reserve.
- Turn the Instant Pot to SAUTE and add olive oil until heated. Add the chicken to the pot and saute the chicken, stirring occasionally, until it browns on the outside.
- Once the chicken has browned, add the reserved marinade, the pineapple, and the chicken broth into the Instant Pot. Secure the lid and turn the Instant Pot to HIGH for 5 minutes. When the cooking cycle has completed, allow for a Natural Pressure Release for 10 minutes. When 10 minutes is up, release any remaining pressure.
- Open the lid and turn the pot to SAUTE again. In a small bowl, combine the cornstarch with the water. Once the sauce is boiling, add the cornstarch slurry to the pot. Stir occasionally, allowing the sauce to thicken. If the sauce does not thicken after a few minutes, add another slurry of 1 tbsp water + 2 tsp cornstarch until desired consistency is reached. Keep in mind that sauce will thicken as it cools.
- Top with green onions, cilantro, and a side of rice. Enjoy!
- Leave a comment on this post letting me know what you thought.
Cup of Yum
Notes
- Recipe copyright The Foreign Fork. For educational or personal use only.
- Recipe was made using an 8 qt pot.
Nutrition Information
Serving
1serving
Calories
505kcal
(25%)
Carbohydrates
35g
(12%)
Protein
53g
(106%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Cholesterol
143mg
(48%)
Sodium
998mg
(42%)
Potassium
1136mg
(32%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
208IU
(4%)
Vitamin C
48mg
(53%)
Calcium
43mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 505
% Daily Value*
| Serving | 1serving | |
| Calories | 505kcal | 25% |
| Carbohydrates | 35g | 12% |
| Protein | 53g | 106% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 143mg | 48% |
| Sodium | 998mg | 42% |
| Potassium | 1136mg | 24% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 208IU | 4% |
| Vitamin C | 48mg | 53% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.