Instant Pot Hawaiian Pineapple Chicken
This easy Instant Pot Hawaiian Pineapple Chicken is coated with a sweet and tangy citrus sauce and packed with sweet bell peppers and onions. In less than 30 minutes, our easy, tasty recipe will be on your table- from start to finish!
Equipment
- Instant Pot- 3 qt or bigger (see above for link)
Ingredients
- 2-3 chicken breasts cubed
- 1/4 cup cornstarch
- 20 oz can pineapple chunks in juice divided into a) 1 cup of juice for the sauce and, b) 1 cup of roughly chopped pineapple chunks
- 1 red or green bell pepper chopped
- 1 medium red onion chopped
- green onion optional topping
- Jasmine or Basmati Rice, cooked (1 serving per person, or more)
- salt and pepper to taste
Pineapple Sauce
- 1/2 cup pineapple juice (from can, or fresh)
- 1 Tbsp lime juice
- 2 Tbsp soy sauce
- 1/4 cup ketchup
- 1 Tbsp rice vinegar
- 2 Tbsp garlic minced (or less to taste)
- 2 Tbsp brown sugar
- 1 tsp sriracha sauce optional
Instructions
- In a food processor or blender, blend all of the ingredients for the pineapple sauce until blended thoroughly. Set aside.
- Coat cubed chicken in cornstarch and season with salt and pepper to taste.
- Turn Instant Pot to Saute and grease with cooking oil.
- Place chicken along the bottom of the pot and cook for 1 minute. Flip chicken and cook the other side for 1 minute, just to brown the sides.
- Pour pineapple sauce over chicken and coat thoroughly.
- Add bell peppers and onions. Stir.
- Cancel saute function. Seal lid in place and cook on high pressure for 3 minutes.
- After 3 minutes, allow to natural release for 10 minutes. Then, quick release and remove lid.
- Add in diced pineapple chunks and stir.
- Serve over rice and top with green onions and sesame seeds (optional)!