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Instant Pot Hawaiian Chicken
Best Instant Pot Hawaiian Chicken recipe! This easy Instant Pot dinner recipe turns chicken into a delicious dinner in no time!
Course
Main Course
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
8
minutes
minutes
Pressure Release
10
minutes
minutes
Total Time
43
minutes
minutes
Servings
6
servings
Calories
599
kcal
Author
Kate at Eating in an Instant
Equipment
Instant Pot/Electric Pressure Cooker
Ingredients
1
tablespoon
vegetable oil
2
pounds
boneless, skinless chicken breasts
in ½-1" pieces
1
cup
thick chopped white or yellow onion
3
cloves
garlic
minced
½
tablespoon
grated ginger
1
cup
pineapple juice
½
cup
ketchup
⅓
cup
lite soy sauce
⅓
cup
brown sugar
2
tablespoons
rice vinegar
1
tablespoon
Sriracha
1
red or green bell pepper
seeded and diced
1
cup
pineapple tidbits
3
tablespoons
cornstarch
2
cups
long grain white rice
rinsed
2
cups
water
Instructions
Add chicken to the pot, and cook until partially cooked through, about 3 minutes.
Stir in the onion and cook for 1 minute.
Add the garlic and ginger and cook for 30 seconds.
Add pineapple juice, soy sauce, rice vinegar, ketchup, brown sugar, and Sriracha.
Toss to coat chicken in sauce.
Place a tall trivet (the legs should be 3” tall) in the inner pot over the chicken mixture.
Add the rice to an Instant Pot-safe bowl and stir to combine.
Place dish of rice on the tall trivet.
Close and lock lid.
Turn pressure release valve to SEALING.
Press MANUAL HIGH pressure and adjust the time to 3 minutes.
Let the pressure release naturally for 10 minutes.
Release any remaining pressure by turning the pressure release to VENTING.
Carefully remove the cooked rice. The dish will be hot. Set aside.
In a small bowl whisk together the cornstarch and ¼ cup of the hot liquid from inside your pot.
Pour in the cornstarch mixture.
Press SAUTE.
Stir in bell pepper.
Cook, stirring the entire time, for about 1 minute, or until sauce has thickened and is bubbling.
Stir in pineapple tidbits.
The sauce will continue to thicken as it sits. So, if you'd like the sauce to be a little thicken, let it sit for a couple minutes before serving.
Fluff rice with a fork, and serve chicken and sauce over rice.
Notes
Pineapple juice:
I just use the pineapple juice from the can of pineapple tidbits.
Soy sauce
: I like to use lite (reduced-sodium) soy sauce to make the sauce a little less salty. You can use regular soy sauce if you prefer.
Brown sugar
: Feel free to use a little more (½ cup) or a little less (¼ cup) sugar according to your tastes.
Sriracha
: The Sriracha just gives the sauce more flavor but doesn't add any heat. If you'd like it to be spicier, feel free to use more.
Bell pepper
: You can add a second diced bell pepper for a little more veg in the dish.
Pineapple
: Pineapple chunks also work well in this recipe.
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
599
kcal
|
Carbohydrates:
86
g
|
Protein:
41
g
|
Fat:
9
g
|
Saturated Fat:
4
g
|
Cholesterol:
95
mg
|
Sodium:
1047
mg
|
Potassium:
923
mg
|
Fiber:
2
g
|
Sugar:
28
g
|
Vitamin A:
196
IU
|
Vitamin C:
28
mg
|
Calcium:
65
mg
|
Iron:
2
mg