If you’re craving a tropical twist on dinner that comes together quickly and packs a punch of flavor, this Instant Pot Hawaiian Chicken Recipe is your new best friend. Tender chicken cubes bathed in a luscious, tangy pineapple sauce with bright bell peppers and sweet red onions make this dish a vibrant, crowd-pleasing meal. Using the Instant Pot speeds up the cooking process while locking in all those amazing island-inspired flavors, so you get a homemade taste with minimal effort and maximum joy.
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing this recipe. Each one plays a unique role—enhancing the texture, balancing sweet and savory, or adding that essential pop of color that makes this dish irresistible.
- 1 pound chicken breasts (cut into 1-inch cubes): Choose fresh, boneless chicken breasts for tender, even-cooking bites.
- ¼ cup cornstarch (or tapioca flour): This coats the chicken, giving it a slight crispiness and helping thicken the sauce.
- ¾ teaspoon salt (divided, to taste): Enhances all the flavors while seasoning the chicken and sauce properly.
- ¼ teaspoon black pepper: Adds a gentle kick of warmth to balance the sweetness.
- 2 tablespoons avocado oil (or olive oil): A neutral oil perfect for sautéing without overpowering the dish.
- 15-oz can pineapple chunks in juice (divided): Pineapple brings the classic tropical sweetness and acidity essential for Hawaiian flavor.
- ¼ cup ketchup: Adds a tangy sweetness and thickens the sauce beautifully.
- 3 tablespoons sugar (or coconut sugar): Balances the savory umami notes with a touch of caramel-like sweetness.
- 3 tablespoons soy sauce or Tamari (Tamari sauce, or coconut liquid aminos): Provides depth and a salty punch without overpowering the fruity notes.
- 1 tablespoon rice vinegar (or apple cider vinegar): Adds brightness and a subtle tang to keep the sauce lively.
- 1 lime (juice): Fresh lime juice lifts all the flavors with zesty acidity.
- 2 cloves garlic crushed: Garlic infuses warmth and aromatic depth.
- 1 teaspoon Sriracha sauce (optional): Gives a gentle heat contrast if you like a little spice.
- 2 bell peppers (cut into bite-sized pieces): Bell peppers contribute sweetness, crunch, and vibrant color.
- 1 red onion (cut into bite-sized pieces): Adds a slightly sweet and savory bite that’s just right when cooked.
- Green onions: Perfect for a fresh, mild onion garnish with a pop of green.
- Rice: Use white rice, brown rice, or cauliflower rice as a perfect base to soak up the sauce.
How to Make Instant Pot Hawaiian Chicken Recipe
Step 1: Sauté the Chicken
Start by tossing the chicken cubes with cornstarch, half the salt, and black pepper to coat them evenly. This step is crucial as it helps build flavor and texture. Using the Instant Pot’s sauté function, heat the avocado oil until shimmering, then place the chicken in a single layer. Let it sauté for 2 to 3 minutes to develop a light golden crust. This not only enhances the flavor but also prevents sticking. Remember to scrape the bottom of the pot thoroughly afterward to avoid the dreaded BURN error that can ruin this recipe.
Step 2: Make the Sauce
While the chicken browns, throw ¾ cup of pineapple chunks, a third cup of pineapple juice, ketchup, sugar, soy sauce, rice vinegar, fresh lime juice, crushed garlic, Sriracha (if using), and the remaining salt into a blender. Blend everything until completely smooth, creating a beautifully balanced sauce that’s sweet, savory, tangy, and just a little bit spicy. This sauce is the heart of the Instant Pot Hawaiian Chicken Recipe.
Step 3: Combine Everything in the Pot
Pour the freshly blended sauce over the sautéed chicken, making sure to lift the chicken off the bottom of the Instant Pot to prevent burning. Then add the chopped bell peppers and red onions on top — don’t stir. This layering lets the vegetables maintain some texture and color as they steam.
Step 4: Cook and Release Pressure
Seal the Instant Pot lid and close the pressure valve. Select the manual pressure cook function, set to High Pressure, and cook for 5 minutes. Once the timer dings, let the pressure naturally release for an additional 5 minutes with the lid closed. This gentle release helps the chicken absorb maximum flavor without drying out.
Step 5: Serve the Pineapple Chicken
After turning off the Instant Pot, carefully release the remaining pressure and open the lid. Stir in the finely chopped reserved pineapple chunks for an extra burst of sweetness and texture. Serve this vibrant Hawaiian chicken piping hot over your choice of rice and sprinkle with fresh green onions to finish it off with a fresh, crisp touch. This final presentation elevates the meal from everyday to special every time.
How to Serve Instant Pot Hawaiian Chicken Recipe
Garnishes
Green onions are your go-to garnish; they add a pop of fresh color and a mild, pleasant crunch. For extra zing, lightly toasted sesame seeds or fresh chopped cilantro can also brighten up the plate in both flavor and appearance.
Side Dishes
Serve this Hawaiian chicken alongside fluffy jasmine rice or coconut rice to soak up all that sweet-savory sauce. For a low-carb option, cauliflower rice works wonderfully without compromising texture or taste. Pair it with a simple cucumber salad or steamed greens to balance the meal with some freshness and crunch.
Creative Ways to Present
Want to impress? Serve the chicken in hollowed-out pineapple boats for an eye-catching tropical presentation. You can also pile the chicken high on lettuce leaves for a fun lettuce wrap experience. These playful ideas turn dinner into an occasion and highlight the vibrant essence of the Instant Pot Hawaiian Chicken Recipe.
Make Ahead and Storage
Storing Leftovers
Store any leftover Hawaiian chicken in an airtight container and refrigerate for up to 3 days. The flavors deepen overnight, making leftovers even more delicious. Just be sure to keep rice separate if possible to maintain texture.
Freezing
This dish freezes beautifully. Portion the chicken with sauce into freezer-safe containers and freeze for up to 3 months. When ready to eat, thaw overnight in the fridge for best results. Freezing helps you keep this tropical delight on hand whenever you need a quick, satisfying meal.
Reheating
Reheat leftovers gently in a skillet over medium heat or microwave them covered in short intervals, stirring occasionally until heated through. Add a splash of water or broth if the sauce has thickened too much during storage. Freshen with a squeeze of lime or sprinkle more green onions before serving.
FAQs
Can I use chicken thighs instead of breasts in the Instant Pot Hawaiian Chicken Recipe?
Absolutely! Chicken thighs add extra juiciness and flavor and work wonderfully in this recipe. Just adjust cooking times slightly if the pieces are larger.
Do I need to soak the rice separately?
Yes, it’s best to cook the rice separately since the Instant Pot chicken sauce needs different timing. Plus, freshly cooked rice soaks up the sauce best when served immediately.
Is the Sriracha sauce necessary?
Not at all. The Sriracha is optional and adds a nice touch of heat if you like some spice, but the recipe shines even without it for a milder, sweeter version.
Can I make this recipe vegan or vegetarian?
You can swap the chicken for tofu or tempeh cubes and use vegan substitutes for soy sauce and sugar. The Instant Pot Hawaiian Chicken Recipe’s sauce works beautifully over plant-based proteins.
What can I substitute if I don’t have cornstarch?
Tapioca flour is an excellent alternative and gives similar results when coating the chicken. Arrowroot powder also works well if you have it on hand.
Final Thoughts
This Instant Pot Hawaiian Chicken Recipe has everything you want in a weeknight dinner — bright tropical flavors, a tender protein, and a satisfying sauce that brings it all together in a snap. Once you try it, you’ll find yourself returning to this recipe whenever you want a quick, delicious dinner that’s anything but ordinary. So grab your Instant Pot, gather these simple ingredients, and get ready to enjoy a little island escape right at your dinner table!
Print
Instant Pot Hawaiian Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 5 to 6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Hawaiian, American
- Diet: Gluten Free
Description
This Instant Pot Hawaiian Chicken recipe combines tender cubed chicken breasts with a flavorful, tangy pineapple sauce. The chicken is sautĂ©ed in the Instant Pot, then pressure cooked with peppers and onions, creating a sweet and savory dish perfect for a quick weeknight meal. Served over rice and garnished with green onions, it offers a tropical twist that’s both delicious and easy to prepare.
Ingredients
Chicken and Coating
- 1 pound chicken breasts (cut into 1-inch cubes)
- ¼ cup cornstarch (or tapioca flour)
- ¾ teaspoon salt (divided, to taste)
- ¼ teaspoon black pepper
- 2 tablespoons avocado oil (or olive oil)
Sauce
- 15-oz can pineapple chunks in juice (divided, approx. ¾ cup chunks + ⅓ cup juice used in sauce, remaining chunks chopped for finishing)
- ¼ cup ketchup
- 3 tablespoons sugar (or coconut sugar)
- 3 tablespoons soy sauce or Tamari (or coconut liquid aminos)
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 lime (juice)
- 2 cloves garlic (crushed)
- 1 teaspoon Sriracha sauce (optional)
Vegetables and Garnish
- 2 bell peppers (cut into bite-sized pieces)
- 1 red onion (cut into bite-sized pieces)
- Green onions (for garnish)
Serving
- Rice or cauliflower rice (to serve)
Instructions
- SautĂ© the Chicken: In a large bowl, mix the chicken cubes with cornstarch, ½ teaspoon salt, and black pepper until fully coated. Set the Instant Pot to sautĂ© mode and heat the avocado oil until sizzling. Add the chicken cubes in a single layer and sautĂ© for 2-3 minutes until lightly browned. Be sure to scrape the bottom of the pot afterwards to prevent burning and avoid the burn error.
- Make the Sauce: In a high-speed blender, combine ¾ cup pineapple chunks, ⅓ cup pineapple juice from the can, ketchup, sugar, soy sauce, rice vinegar, lime juice, crushed garlic, Sriracha (optional), and ¾ teaspoon salt. Blend for 20-30 seconds until the sauce is completely smooth.
- Combine Everything in the Pot: Pour the blended sauce over the sautéed chicken in the Instant Pot, lifting chicken off the bottom to prevent burning. Top with chopped bell peppers and red onion pieces, carefully layering them without stirring.
- Cook and Release Pressure: Secure the Instant Pot lid and set the valve to the closed position. Use the manual pressure cook function, setting it to High Pressure for 5 minutes. After cooking, allow a natural pressure release for 5 minutes with the lid still locked, then carefully turn the valve to release any remaining pressure.
- Serve the Pineapple Chicken: Remove the lid once the pressure is fully released. Stir in the remaining chopped pineapple chunks for texture and sweetness. Serve the Hawaiian chicken hot over cauliflower rice or regular rice and garnish with sliced green onions. Enjoy your tropical meal!
Notes
- Make sure to scrape the bottom of the Instant Pot after sautéing the chicken to prevent the burn error.
- You can substitute chicken breasts with thighs if you prefer a juicier result.
- Sriracha is optional; omit or adjust to taste for spiciness level.
- For a lower-carb option, serve with cauliflower rice instead of regular rice.
- Using tamari or coconut aminos instead of soy sauce makes this recipe gluten free.
