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Pineapple Chicken

  • Prep Time: 10m
  • Cook Time: 20m
  • Total Time: 35m


  • 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


  1. 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.
  2. 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.
  3. Seal the lid and cook 4 minutes on high pressure (poultry or manual setting).
  4. Let steam naturally release for 7 minutes. Turn off the heat, release the remaining pressure, and open the lid.
  5. Turn on the sauté function.
  6. 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.
  7. Add the mixture to the pot and gently stir to combine. Sauté for 3-5 minutes, continuing to stir gently until the sauce thickens.
  8. Turn off and let rest for 3-5 minutes while the sauce thickens more. Serve over rice with roasted bok choy or blanched broccoli.