If you are craving a dish that bursts with tropical flavor and comes together with incredible ease, this Instant Pot Hawaiian Chicken Recipe is going to become your new go-to meal. Juicy chicken cubes are coated to perfection, then simmered in a luscious pineapple-based sauce that sings with sweet, tangy, and savory notes. The vibrant bell peppers and onions add a delightful crunch and color, making this recipe not only delicious but visually inviting. Perfect for busy weeknights or when you want something special without hours in the kitchen, this recipe brings a little island sunshine right to your dining table.
Ingredients You’ll Need
These simple, fresh ingredients come together effortlessly yet each plays a vital role in creating that signature Hawaiian flair. From the tender chicken to the sweet pineapple and punchy soy sauce, every ingredient contributes to a balanced, bold flavor and appealing texture.
- Chicken breasts (1 pound): Cut into 1-inch cubes for even cooking and maximum sauce absorption.
- Cornstarch (¼ cup): Helps create a light coating on the chicken, giving it a perfect, silky texture when cooked.
- Salt and black pepper: Essential for enhancing natural flavors; salt is divided to layer the seasoning.
- Avocado oil (2 tablespoons): A neutral oil with a high smoke point, ideal for sautéing chicken without overpowering the dish.
- Pineapple chunks (15 oz can): Divided use adds both a juicy sweetness and texture contrast.
- Ketchup (¼ cup): Adds subtle tang and depth to the sauce.
- Sugar (3 tablespoons): Balances acidity and adds caramel notes; coconut sugar is a great alternative.
- Soy sauce or Tamari (3 tablespoons): Brings a salty umami kick that marries the sweet pineapple beautifully.
- Rice vinegar (1 tablespoon): Brightens the sauce with a mild acidity.
- Lime juice (from 1 lime): Adds fresh citrus zing, lifting all the flavors.
- Garlic (2 cloves, crushed): A punch of aromatic warmth.
- Sriracha sauce (1 teaspoon, optional): For a gentle heat that wakes up the taste buds if you like some spice.
- Bell peppers (2, cut bite-sized): Add sweetness, crunch, and vibrant color.
- Red onion (1, cut bite-sized): Offers mild sharpness and texture contrast.
- Green onions: For garnish, lending freshness and a pop of color.
- Rice: To serve alongside and soak up all that delicious sauce.
How to Make Instant Pot Hawaiian Chicken Recipe
Step 1: Sauté the Chicken
Begin by tossing your chicken cubes in cornstarch, half the salt, and black pepper until each piece is completely coated. This not only seasons the chicken but helps thicken the sauce later. Heat your Instant Pot on the sauté function, adding avocado oil until it’s shimmering. Place the chicken in a single layer and sauté for 2-3 minutes, allowing a nice light crust to form. Be sure to scrape the bottom of the pot well to prevent any bits from sticking; this crucial step keeps you from getting the dreaded BURN error and sets up your dish for perfect pressure cooking.
Step 2: Make the Sauce
While the chicken cooks, it’s time to whip up that mouthwatering sauce. Into a high-speed blender, add three-quarters of your pineapple chunks along with a third cup of the juice, ketchup, sugar, soy sauce, vinegar, lime juice, crushed garlic, optional Sriracha, and the remaining salt. Blend thoroughly for 20-30 seconds until the sauce is perfectly smooth and ready to transform the chicken into something magical.
Step 3: Combine Everything in the Pot
Pour your freshly blended sauce over the sautéed chicken, making sure to lift the chicken off the bottom to prevent burning and sticking. Then scatter the chopped bell peppers and red onion right on top—do not stir them in; this layering keeps the vegetables tender yet pleasantly crisp after cooking.
Step 4: Cook and Release Pressure
Secure the lid and close the pressure valve. Set your Instant Pot to manual high pressure for 5 minutes. When the cooking cycle completes, allow the pressure to naturally release for another 5 minutes before carefully opening the valve and the lid. This gentle release keeps the chicken tender and juicy without drying it out.
Step 5: Serve the Pineapple Chicken
Now for the grand finale: stir in the finely chopped leftover pineapple chunks to add bursts of fresh sweetness. Serve your Instant Pot Hawaiian Chicken over a bed of fluffy rice or cauliflower rice for a lower-carb option. Top with a sprinkle of green onions to add that fresh, herbaceous touch that really brings the dish home. Get ready for compliments every time you bring this to the table!
How to Serve Instant Pot Hawaiian Chicken Recipe
Garnishes
A few simple garnishes take this dish from great to spectacular. Freshly chopped green onions lend a gentle oniony freshness, while a squeeze of additional lime juice can brighten up each bite. If you enjoy some heat, a small pinch of chili flakes or a drizzle of extra Sriracha can amp up the excitement.
Side Dishes
This Hawaiian chicken pairs beautifully with classic steamed white or brown rice, but for a lighter option, fluffy cauliflower rice is a fantastic choice. You can also serve it alongside a crisp green salad or roasted vegetables to add variety and texture to your meal.
Creative Ways to Present
For a fun twist, scoop the chicken and sauce into hollowed-out pineapple halves and top with chopped macadamia nuts for crunch. Alternatively, use lettuce cups for a fresh, handheld version perfect for parties. Garnish with coconut flakes or toasted sesame seeds to add extra layers of flavor and texture.
Make Ahead and Storage
Storing Leftovers
This Instant Pot Hawaiian Chicken Recipe keeps beautifully in the fridge for up to 4 days when stored in an airtight container. The flavors meld and deepen overnight, making leftovers even more delicious the next day.
Freezing
If you’d like to save some for later, transfer the cooled chicken and sauce (without rice) into freezer-safe containers or bags. It can be frozen for up to 3 months. Freeze the rice separately to maintain the best texture.
Reheating
Gently reheat the chicken and sauce in a covered pan over medium heat, stirring occasionally until warmed through. Add a splash of water or broth if the sauce feels too thick. For rice, a quick zap in the microwave with a damp paper towel works wonders to refresh its moisture and fluffiness.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are actually a great alternative as they stay juicy and tender even with pressure cooking. Just cut them into similar-sized pieces and follow the recipe the same way.
What can I substitute if I don’t have cornstarch?
Tapioca flour works perfectly as a 1:1 substitute for cornstarch and will give you the same silky texture for the chicken coating and sauce thickening.
Is this recipe spicy?
This Instant Pot Hawaiian Chicken Recipe is mild by default, but you can easily adjust the spice level by adding more or less Sriracha or chili flakes depending on your preference.
Can I make this recipe without an Instant Pot?
Yes! You can simmer the chicken and sauce in a covered skillet on the stovetop over medium heat for about 20-25 minutes until chicken is cooked through and tender, stirring occasionally to prevent burning.
What should I serve with this Hawaiian chicken for a complete meal?
Serve it over steamed rice or cauliflower rice, add a side of sautéed greens or a simple cucumber salad, and finish with fresh fruit or a light dessert to keep the tropical vibe going.
Final Thoughts
Trust me, once you make this Instant Pot Hawaiian Chicken Recipe, it’s going to become a beloved staple in your recipe collection. It’s straightforward, packed with vibrant flavors, and just so satisfying—perfect for those nights when you want something exciting but simple. Give it a try, and your taste buds will thank you!
Print
Instant Pot Hawaiian Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 5-6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Hawaiian
Description
This Instant Pot Hawaiian Chicken recipe offers a perfect balance of sweet and savory flavors, combining tender sautéed chicken with a tangy pineapple-based sauce. The dish features vibrant bell peppers and onions, cooked quickly under pressure for a juicy, flavorful meal that’s ideal for busy weeknights or easy entertaining.
Ingredients
Chicken and Coating
- 1 pound chicken breasts, cut into 1-inch cubes
- ¼ cup cornstarch or tapioca flour
- ¾ teaspoon salt, divided
- ¼ teaspoon black pepper
- 2 tablespoons avocado oil or olive oil
Sauce
- 15-ounce can pineapple chunks in juice, divided
- 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, juiced
- 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, chopped (for garnish)
- Rice or cauliflower rice, for serving
Instructions
- Sauté the Chicken: In a large bowl, combine chicken cubes with cornstarch, ½ teaspoon salt, and black pepper, tossing until chicken is evenly coated. Set the Instant Pot to sauté mode and heat avocado oil until shimmering. Layer chicken cubes in a single layer in the pot. Sauté for 2-3 minutes to brown, then scrape the bottom of the pot to loosen any stuck bits to prevent burning.
- Make the Sauce: In a high-speed blender, combine ¾ cup pineapple chunks, ⅓ cup pineapple juice, ketchup, sugar, soy sauce, vinegar, lime juice, crushed garlic, Sriracha (if using), and ¾ teaspoon salt. Blend for 20-30 seconds until sauce is smooth and well combined.
- Combine Everything in the Pot: Pour the blended sauce over the sautéed chicken, carefully lifting chicken from the bottom so it doesn’t burn. Top with chopped bell peppers and red onion pieces, layering them on top without stirring them in.
- Cook and Release Pressure: Secure the Instant Pot lid and close the pressure valve. Select manual pressure cook on high pressure and set the timer for 5 minutes. When cooking is complete, allow a natural pressure release for 5 minutes, then carefully release remaining pressure.
- Serve the Pineapple Chicken: Open the Instant Pot lid and stir in the remaining finely chopped pineapple chunks. Serve the Hawaiian chicken hot over cooked rice or cauliflower rice. Garnish with chopped green onions before serving. Enjoy your flavorful, tropical-inspired meal!
Notes
- Scraping the bottom of the Instant Pot after sautéing chicken is vital to avoid the ‘BURN’ error during pressure cooking.
- You can substitute coconut sugar for regular sugar to keep it more natural or use low-sodium soy sauce for a friendlier sodium option.
- Adjust the Sriracha quantity or omit for milder heat preferences.
- Serve with cauliflower rice as a low-carb alternative to regular rice for a lighter meal.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently to maintain moisture.
