Instant Pot Pineapple Chicken
Instant Pot Pineapple Chicken takes 5 minutes to prep and 4 minutes to cook. With minimum effort, you can make the most fantastic meal. This delicious recipe is one of the easiest and tastiest you can make in the pressure cooker. I am a huge fan of making recipes in my Instant Pot, and this dump-and-cook version of this popular classic is a game changer!
I love making effortless Asian dishes in the Instant Pot, such as my famous Instant Pot Orange Chicken, Mongolian Chicken, and Beef and Broccoli. This way, my busy weeknights don’t revolve around leftovers or takeout, but with simple yet delicious recipes, home cooking has been redefined.
Table of contents
The recipe requires minimum prep work, and you don’t have to sauté the meat. Just dump all the ingredients into the pressure cooker and cook for 4 minutes. The chicken is tender and sweet, with a tasty tropical flavor and a delicious aroma from the fresh ginger. I love the minimal prep work, it is so simple that anyone pressed for time can make it.
Why you will love this recipe
- Make a tasty meal easily in minutes: I can make this instant pot pineapple chicken dish in less than 30 minutes. I toss everything in the pot and cook it for five minutes. The rest of the time is spent bringing the pot to pressure and releasing the pressure.
- It has zesty flavors: This chicken has all the flavors, from sweet and tangy to savory and even a slight spiciness. I can make it my way by using more or less ingredients. That is the joy of making things from scratch instead of going to a restaurant.
- There is minimal cleanup: I have very little to clean up afterward since it is all made in one pot.
- Versatile: I can also serve it as a side dish or appetizer.
What you will need
- Chicken—I prefer to use chicken thighs cut into chunks. I like the rich, meaty flavor of the dark meat.
- Low-sodium soy sauce – I like the savory flavor of soy sauce to balance the sweetness of the pineapple. But remember to use low-sodium soy sauce. Otherwise, it can make the dish too salty.
- Sesame oil – For its distinctive nutty taste and aromatic depth that is unique to this dish. It enhances the rest of the ingredients as well.
- Pineapple chunks – prefer Dole pineapple chunks. Do not drain the juice; just remove ¼ cup of it and save the rest for the pot.
- Minced garlic and ginger – I love the intense, pungent flavor of minced garlic and the bright, zesty hint of the ginger.
- Brown sugar – Brown sugar creates a rich and sweet sauce with a slight molasses taste for a depth of complexity. It also helps counteract the acidity of the pineapple.
- Hoisin sauce—This tangy sauce blends savory, sweet, and sour hints to enhance it and add thickness.
- Red pepper flakes – These are optional, but I like how the pepper adds a contrasting spice element for a more complex flavor profile.
How to make
Dump: First, I set aside ¼ cup of the pineapple juice from the can for another use. The rest will be used in the instant pot. Then, I add the rest of the ingredients to the pot and stir well.
Pressure cook: I close the lid and set it on high pressure for four minutes. Afterward, I let the pressure release naturally for five minutes before turning off the heat and releasing the remaining pressure.
Thicken the sauce: If the sauce needs thickening, I set the pot on saute and add cornstarch slurry made from two tablespoons of cornstarch and two tablespoons of pineapple juice. I let it saute while stirring for another few minutes until it is thick.
Rest and serve: I let it rest for about 10 minutes before garnishing it with my favorite toppings to serve. I like chopped green onions, slivered almonds, and sesame seeds.
Expert tip
How to make the perfect instant pot chicken
Sometimes, making chicken in an instant pot can be tricky. If it is cooked too long, it will turn out chewy or rubbery. My secret is always to cook it for a shorter time than I think it needs so I can take its temperature. It is better to be undercooked than overcooked. Another choice I make is to use chicken thighs instead of chicken breasts for this recipe because thighs are naturally juicier. Breasts are leaner and dry out faster, making them more rubbery.
More tips to consider
- Make sure the soy sauce is low in sodium. Otherwise, it can make the dish too salty.
- Speaking of salt, do not forget to add salt and pepper to taste as needed.
- Instead of brown sugar, a healthier alternative would be ¼ cup of honey or pure maple syrup.
- One teaspoon of ground ginger can be used instead of fresh, but it will not be as bright and refreshing.
- Be sure the cornstarch is completely dissolved into the pineapple juice before adding it to the instant pot, or it will cause lumps.
Recipe variations and add-ins:
- Different meat: I have also made this delicious dish with turkey, pork, and ham. All of these are equally scrumptious.
- Add veggies: To make this a heartier meal, I often add more veggies, such as chopped bell peppers, mushrooms, snow peas, broccoli, and water chestnuts.
- Extra spicy: I also like to make this extra hot for spicy food lovers. I add one chopped jalapeno or dried chili peppers and one tablespoon of hot sauce.
- More fruit: To make this dish even sweeter, I have added cherries, chopped pears, and mangos. The kids love the extra sweetness.
- Crunchy pineapple chicken: Sometimes, when a bit of crunch is all it needs, I chop up peanuts and add them to the mix for a crunchy texture and nutty taste.
Serving suggestions:
I prefer to serve it with fluffy white rice, and my kids love it with coconut rice. While I usually serve this chicken on top of rice, this low-carb cauliflower rice is perfect for those on a low-carb diet. The mild nutty taste is very good.
When I have time, I make these cheeseburger egg rolls to accompany the meal. Another side dish I like to serve with this is my Asian chicken salad or crispy tofu salad. To keep it simple, I make steamed broccoli, oven-roasted bok choy, or roasted asparagus on the side.
How to store leftovers:
- Reheating: I reheat mine in a skillet for two to three minutes over medium-high heat. However, it can also be reheated in the microwave for one to two minutes.
- Refrigerate: Leftovers can be stored for up to three days in an airtight container in the fridge.
- Freeze: To store leftovers for longer, I place them in a freezer-safe container, which can be frozen for up to three months. If I have enough, I put them into small meal-planning containers for individual meals.
- Defrost: Thaw overnight in the refrigerator for the best taste and texture.
Frequently asked questions
If the sauce is too watery, it’s likely due to excess liquid from the pineapple and chicken. To thicken it, in a small cup, mix one tablespoon of cornstarch with two tablespoons of water until thoroughly combined. Turn on the Sauté function, add the cornstarch slurry, and stir it into the sauce until it thickens.
Letting it rest in the sauce can help soften it. Pineapples have bromelain, which tenderizes the meat. Although canned pineapples do not have as much as fresh, they should still help tenderize them. Then, shred the chicken, mix it with the sauce, and serve it on buns or sandwiches.
Yes, fresh pineapple works excellently in this recipe. You will not have to change the cooking time, but since fresh pineapple is less sweet, you might need to add more brown sugar to balance the flavors.
More instant pot recipes to try:
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Instant Pot Pineapple Chicken
Ingredients
Dump & Cook:
- 2 lbs chicken thighs cut into 1-2 inch pieces
- 1/3 cup low-sodium soy sauce
- 2 tablespoons sesame oil
- 1 can 20oz pineapple chucks do NOT drain
- 1 tablespoon minced garlic
- 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 onions sliced
- Sesame seeds
- Slivered almonds
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.
Video
Notes
How to make the perfect instant pot chicken
Sometimes, making chicken in an instant pot can be tricky. If it is cooked too long, it will turn out chewy or rubbery. My secret is always to cook it for a shorter time than I think it needs so I can take its temperature. It is better to be undercooked than overcooked. Another choice I make is to use chicken thighs instead of chicken breasts for this recipe because thighs are naturally juicier. Breasts are leaner and dry out faster, making them more rubbery.More tips to consider
- Make sure the soy sauce is low in sodium. Otherwise, it can make the dish too salty.
- Speaking of salt, do not forget to add salt and pepper to taste as needed.
- Instead of brown sugar, a healthier alternative would be ¼ cup of honey or pure maple syrup.
- One teaspoon of ground ginger can be used instead of fresh, but it will not be as bright and refreshing.
- Be sure the cornstarch is completely dissolved into the pineapple juice before adding it to the instant pot, or it will cause lumps.