Pineapple Chicken
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Prep Time:
10m
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Cook Time:
20m
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Total Time:
35m
Ingredients
- 1 Chicken breast, skinless, boneless, approximately 0.75 lbs
- 1/3 Can pineapple chunks (reserve juice)
- 1/4 c Pineapple juice (from can)
- 2 tsp. Pineapple juice (from can)
- 2 tbsp. Soy sauce, low sodium
- 2 tsp. Sesame oil
- 5 tsp. Hoisin sauce
- 2 tbsp. Brown sugar
- 1 tsp. Garlic, minced
- 1 tsp. Ginger, grated (or 1/2 tsp ginger powder)
- 1/4 tsp. Red pepper flakes (optional)
- 2 tsp. Corn starch
Instructions
- Cut the chicken into 1" pieces. Open the pineapple can, remove 1/3 of the pineapple pieces, reserve 1/3 of the juice, around 1/4 cup + 2 tsp.
- Add the following ingredients to the InstantPot: soy sauce, sesame oil, garlic, ginger, hoisin sauce, brown sugar, red pepper flakes (optional), chicken, pineapple chunks, and 1/4 c reserved pineapple juice. Stir well to combine all the ingredients.
- Seal the lid and cook 4 minutes on high pressure (poultry or manual setting).
- Let steam naturally release for 7 minutes. Turn off the heat, release the remaining pressure, and open the lid.
- Turn on the sauté function.
- In a small bowl combine 2 tsp of pineapple juice and 2 tsp of corn starch and stir/whisk until combined without lumps or residue on the bottom.
- Add the mixture to the pot and gently stir to combine. Sauté for 3-5 minutes, continuing to stir gently until the sauce thickens.
- Turn off and let rest for 3-5 minutes while the sauce thickens more. Serve over rice with roasted bok choy or blanched broccoli.