Pineapple Chicken Recipe
This easy pressure cooker pineapple chicken is juicy and flavorful with the perfect balance of sweet, tangy, and spicy. It comes together fast with pantry staples and canned pineapple juice — perfect for busy weeknights.
Equipment
- 1 Mixing bowl for sauce prep
- 1 Skillet for searing and sauce
- 1 Pressure cooker for final cook
Ingredients
Main Ingredients
- 2 pounds Chicken tenderloins or thin pounded breasts
- ¼ cup Olive oil
- 2 teaspoons Cornstarch
- 1 cup Canned pineapple juice
- ⅓ cup + 1 tablespoon Packed brown sugar
- 1-2 tablespoons Lemon juice
- 2 tablespoons Ketchup
- 2 tablespoons Red wine vinegar
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Dijon mustard
- 1-2 teaspoons Asian chili paste like Sambal Oelek
- 1 teaspoon Salt
- 1 teaspoon Garlic powder
- 1 teaspoon Ginger powder
- ½ teaspoon Onion powder
Instructions
Instructions
- Whisk together pineapple juice, brown sugar, lemon juice, ketchup, red wine vinegar, soy sauce, Dijon mustard, and cornstarch in a bowl until smooth.
- Heat olive oil in a skillet over medium-high heat.
- Add chicken to skillet and cook 4-5 minutes per side for golden crust. Chicken doesn't need to be fully cooked yet.
- Remove chicken and set aside. Pour sauce mixture into skillet and reduce heat to medium.
- Stir continuously for 3-5 minutes until sauce thickens.
- Add chicken back in and toss to coat in the thickened sauce.
- Place coated chicken in a pressure cooker.
- Seal cooker and cook under pressure for a few minutes once float valve rises.
- Let pressure release naturally for 10 minutes. Serve hot.
Notes
Garnish with chopped green onions and additional chili sauce to taste. Store leftovers in air-tight container. For freezer meals, freeze cooked portions and thaw overnight for reheating.