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
Scale
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.
