Description
This Instant Pot Hawaiian Chicken recipe combines tender cubed chicken breasts with a flavorful, tangy pineapple sauce. The chicken is sautéed 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
Scale
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
- Sauté 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 sauté mode and heat the avocado oil until sizzling. Add the chicken cubes in a single layer and sauté 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.
