• Lisa Jarvis

Instant Pot Pineapple Chicken


Oh boy this was a delicious meal! I made this in about 20 minutes start to finish! It turned out great! The sweet and savory tastes of this dish are just perfect. It has a wonderful tropical flavor! Hope you give this a try!


Here’s what you need:


2 1/2 lb of boneless, skinless chicken thighs or breasts, cut into 1-2 inch pieces ( I used thighs)


1 20 oz can pineapple chunks with juice ( or 1 1/2 cups fresh pineapple chunks and 1 cup pineapple juice) Save out 2T of the juice for later.


1/3 cup lower sodium soy sauce

1/3 cup hoisin sauce

1 T fresh ginger, grated

1 T minced garlic

1/2 cup brown sugar OR 1/3 cup honey

2 T sesame oil

1/2 t red pepper flakes


Cornstarch slurry:

2 T pineapple juice

2 T cornstarch


Garnishes:

sliced toasted almonds

toasted sesame seeds

sliced green onions


Place all the ingredients EXCEPT for the cornstarch slurry and the garnishes in the Instant Pot. SAVE OUT 2 T OF THE PINEAPPLE JUICE FOR THE SLURRY. Stir well. Set the Instant Pot to pressure cook and set the timer to 5 minutes. After the five minutes are up, allow the Instant Pot to naturally release the pressure for ten minutes then manually release the rest of the pressure. Open the Instant Pot after the pin drops and stir in the cornstarch and the 2T of pineapple juice that have been stirred together. Stir this into the hot chicken dish to thicken it. Serve it over cauliflower rice or brown rice and top with the garnishes. Enjoy!


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