Who loves saucy Asian dishes over rice? If you raised your hand, you are my people. This Pineapple Teriyaki Chicken answers the call for take out, without having to leave the house. I know it’s no surprise, I made this in the Instant Pot. If you have a different electric pressure cooker, that’s fine. Just know that I know brands can vary, and this is how I developed the recipe. I also provided you with stove top instructions and notes on the preparation.
To reduce the sodium compared with other Asian dishes, I used liquid aminos. This a gluten free soy sauce replacement. It’s much lower in sodium than even reduced sodium soy sauce. I can find mine in the organic section of my grocery store where they have soy sauces and oils. Braggs is the brand I use.
There is a fair amount of prep with this one because the vegetables and chicken need to be diced up. There’s also a sauce. The stove top and Instant Pot versions have some variance and that’s because the Instant Pot will give you that oh so tender delicious chicken. Have you ever noticed that the chicken at your favorite Asian restaurants is unbelievably tender? Well, I have no idea how they make that happen, but the Instant Pot (or electric pressure cooker of your choice) will replicate it.
There’s really so little pressure cooking time, that you may not see the point, but trust me when I say the texture of the chicken is worth it. If you decide to make this on the stove top, I caution you on not overcooking the chicken. Chicken is probably one of the most often over cooked proteins. People are so afraid they won’t get it done, they they kill it 6 times over.
Chicken Cooking Tips
Should you decide to do Pineapple Teriyaki Chicken on the stove, here are some tips to ensure you don’t over cook the chicken and achieve tenderness.
- Always pound the chicken to an even thickness. This will tenderize and ensure even cooking.
- If you don’t have a super large skillet, brown the chicken in batches and dry it off with paper towels first. Moisture steams the chicken and causes rubbery texture.
- When you start to see white creep up the sides, it’s time to flip. Tossing the chicken constantly will make it tough and will not allow it to have contact with the pan. Less tossing means even cooking and tenderness.
- As soon as you think it could be done, cut a test piece. If it’s no longer pink, it’s done.
- You should still feel some weight in the chicken when it’s done. Cooking it until it becomes a weightless little brown puck makes it dry and flavorless.
Use these tips for all of your chicken cooking adventures and I promise you’ll be happier with the results.
I really hope you try Pineapple Teriyaki chicken and if you do leave a comment below or tag me on Instagram. I love to see your creations! You can find me @freshfitkitchen.
PIN IT FOR LATER!
Pineapple Teriyaki Chicken {Instant Pot}
Ingredients
- 1 tbsp. garlic minced
- 1 tbsp Fresh Ginger minced
- 1/4 tsp. Crushed Red Pepper optional
- 1.5 lb. Chicken Breast Cut into 1 inch cubes
- 3/4 cup onion chopped
- 1/2 cup Red Bell Pepper chopped
- 1/2 cup Celery chopped
- 1/3 cup Liquid Aminos or Reduced Sodium Soy Sauce
- 1 cup Canned Pineapple Tidbits reserve 1/2 cup of the juice.
- 1/2 cup Pineapple Juice reserved from canned pineapple
- 2 tsp. brown sugar can also use honey or coconut sugar
- 1 tbsp. Apple Cider Vinegar
- 1.5 tbsp. corn starch
- 2 tbsp. water
- Sesame Seeds for garnish
- Raw Cashews for garnish
- 3 cups Brown Rice Cooked according to package Instructions
Instructions
- INSTANT POT INSTRUCTIONS: Turn the Instant Pot to Saute function. Drizzle a little coconut oil or avocado oil to coat the pan. Allow it to get hot.
- Mix together the Pineapple juice, aminos (or soy sauce), brown sugar and Apple Cider Vinegar. Set Aside.
- In 2 batches, quickly stir fry the chicken cubes to get just a little color. You will not cook the chicken through at this stage. Put the chicken on a plate and set aside.
- Drizzle a little more oil if needed and stir fry the onion, celery, pepper, ginger, garlic and crushed red pepper. Stir fry for 1 minute.
- Return all the chicken to the pan and pour the Pineapple Juice mixture over the vegetables and chicken. Turn the Instant Pot to Manual High Pressure. Ensure the lid is in the sealing position. Cook for 5 minutes.
- Allow the pressure to natural release for 5 minutes. Remove the lid. Stir together the corn starch and water. Turn the Instant Pot back to the saute function as this will bring the temperature up to a low boil.
- Stream the corn starch mixture into the chicken mixture and stir. Throw in the Pineapple Tidbits and stir. The chicken is done when the sauce is slightly thickened. Serve over rice and garnish with cashews and/or sesame seeds.
- FOR STOVE TOP- Cook the chicken through in the saute stage over the stove top. Remove and set aside. Stir fry the vegetables. Bring both the chicken and vegetables back together in the pan. Pour sauce over top the mixture. Bring to a low boil and add in the corn starch mixture and pineapple. The dish is done when the sauce is thickened.