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Pineapple Teriyaki Chicken

Pineapple Teriyaki Chicken {Instant Pot}

Pineapple Teriyaki Chicken is an Instant Pot/Pressure Cooker friendly recipe that will bring take out convenience to your dinner table. Fresh ingredients you can find in your regular grocery store come together for this easy family meal.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 4 people

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

  1. 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.
  2. Mix together the Pineapple juice, aminos (or soy sauce), brown sugar and Apple Cider Vinegar. Set Aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Recipe Notes

A Note on Stove Top Instructions versus Instant Pot:  This recipe is easily made in the Instant Pot or on the stove top. The benefit with the Instant Pot is how tender the chicken gets.  Because it pressure cooks in the sauce, you get that incredibly tender texture you can't achieve with traditional stir fry methods.  Just be careful on the stove top not to over cook your chicken.  See the body of this post for tips!