(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
Let me share my go-to instant pot recipe that'll transport your taste buds straight to Hawaii! This Hawaiian chicken dish combines sweet, tangy flavors with juicy chicken thighs, creating a mouthwatering meal ready in no time. I've perfected this recipe over countless family dinners, tweaking ingredients until achieving tropical perfection. Trust me, once you try this pineapple-infused delight, you'll be hooked! Plus, cleanup's a breeze – just one pot for a complete, satisfying meal that'll have everyone asking for seconds.
Ingredients for Instant Pot Hawaiian Chicken
- Chicken thighs: Tender and flavorful dark meat that adds richness and juiciness to the dish, perfect for absorbing the sweet and savory flavors.
- Pineapple juice: Brings a tropical sweetness and acidity that enhances the overall flavor profile, adding brightness to the dish.
- Soy sauce: Provides a salty umami depth that balances the sweetness of the pineapple juice and brown sugar in the recipe.
- Ketchup: Adds a touch of tanginess and depth of flavor, complementing the sweetness of the pineapple juice and brown sugar.
- Brown sugar: Offers a rich sweetness that caramelizes during cooking, creating a luscious glaze for the chicken and sauce.
- Garlic: Infuses a pungent and aromatic flavor that enhances the savory elements of the dish, adding depth and complexity.
- Ginger: Adds a warm and spicy kick that complements the sweetness of the pineapple juice and brown sugar, creating a well-rounded flavor.
- Pineapple chunks: Provides juicy and tangy bursts of fruitiness, adding texture and a tropical touch to the dish.
- Cornstarch: Acts as a thickening agent for the sauce, creating a glossy and velvety texture that coats the chicken beautifully.
Read more: Instant Pot Chicken Recipes Guide
Essential Tools for Making This Delicious Dish
- Instant Pot: Essential for pressure cooking the Hawaiian chicken quickly while keeping it tender and flavorful.
- Tongs: Needed for removing the chicken from the Instant Pot and shredding it easily.
- Bowl: Used for mixing the sauce ingredients before pouring them over the chicken in the Instant Pot.
- Small bowl: Necessary for creating a cornstarch slurry to thicken the sauce at the end of cooking.
Instant Pot Hawaiian Chicken Recipe Guide
This Instant Pot Hawaiian Chicken is a quick and easy recipe that combines the sweetness of pineapple with savory soy sauce and tender chicken thighs. Perfect for a weeknight dinner!
Print
Jump to comment
Pin This
Equipment
- Instant Pot
Ingredients:
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup pineapple juice
- 0.5 cup soy sauce
- 0.25 cup ketchup
- 0.25 cup brown sugar
- 1 tablespoon minced garlic
- 1 teaspoon ground ginger
- 1 can pineapple chunks, drained 8 oz can
- 2 tablespoons cornstarch
- 2 tablespoons water
- Green onions, chopped (for garnish)
- Cooked rice (for serving)
Read more: Instant Pot Chicken Recipe Guide
Instructions:
- Place chicken thighs in the Instant Pot.
- In a bowl, mix pineapple juice, soy sauce, ketchup, brown sugar, garlic, and ginger. Pour over the chicken.
- Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 10 minutes.
- Once done, do a quick pressure release and open the lid.
- Remove the chicken from the pot and shred it.
- In a small bowl, mix cornstarch and water to create a slurry. Stir into the sauce in the pot.
- Add pineapple chunks and shredded chicken back into the pot. Stir well.
- Serve the Hawaiian chicken over cooked rice, garnished with chopped green onions.
Notes:
This dish is perfect for a quick weeknight meal. You can also use chicken breasts if you prefer.
Nutrition value:
Calories: 380kcalCarbohydrates: 32gProtein: 32gFat: 12gSaturated Fat: 3gCholesterol: 140mgSodium: 1200mgPotassium: 500mgFiber: 1gSugar: 25gVitamin A: 100IUVitamin C: 20mgCalcium: 50mgIron: 2mg
Keywords:
Tried this recipe?Let us know how it was!
Read more: Instant Pot Curry Chicken Recipe Guide
Tips for Making Hawaiian Chicken Ahead of Time
Make Ahead Instructions
- Cook the Hawaiian chicken according to the recipe.
- Let the dish cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cook the Hawaiian chicken as directed.
- Allow the dish to cool down.
- Place in a freezer-safe container or bag.
- Label with the date and store in the freezer for up to 3 months.
Pineapple juice contains an enzyme called bromelain that can help tenderize meat, making it a great addition to marinades for dishes like this Hawaiian chicken.
Common Questions About Instant Pot Hawaiian Chicken
FAQ:
Can I use chicken breasts instead of chicken thighs in this recipe?
Yes, you can substitute chicken breasts for thighs, but be mindful as chicken breasts may cook faster and could result in a slightly different texture.
How can I make this dish spicier?
To add some heat, you can include red pepper flakes, sriracha, or diced jalapeños when cooking the chicken. Adjust the amount to suit your spice preference.
Can I use fresh pineapple instead of canned pineapple chunks?
Absolutely, fresh pineapple can be used instead of canned. Just make sure to cut it into chunks before adding it to the dish.
Is there a way to make this recipe gluten-free?
Yes, you can make this recipe gluten-free by using gluten-free soy sauce or tamari instead of regular soy sauce.
Can I freeze the leftovers?
Yes, you can freeze the cooked hawaiian chicken in an airtight container for up to 3 months. Just thaw and reheat when you're ready to enjoy it again.
0 thoughts on “Instant Pot Hawaiian Chicken Recipe Guide”