Pressure Cooker Pineapple Chicken Recipes

INSTANT POT PINEAPPLE CHICKEN BREASTS

Steps:

• Add pineapple chunks with juice, soy sauce, sugar, salt and pepper to the Instant Pot (mine is a 6 quart). Stir until combined.
• Add chicken breasts on top of the pineapple.
• Put the lid on the Instant Pot and turn the valve to sealing. Set to Manual, high pressure, for 10 minutes. It will take about 10 minutes to come to pressure and start counting down.
• When the cook time is over, turn the Instant Pot off. Let pressure release naturally for 5-10 minutes and then open the valve to release any remaining pressure.
• Remove the lid and turn the Instant Pot to saute, and adjust to less heat. Stir together the corn starch and water and stir into the sauce (you can take the chicken out to do this but it's not necessary!). Cook and stir until the sauce has thickened, and then turn off.
• Serve chicken immediately over rice, noodles or with a side of veggies.

PRESSURE COOKER STICKY PINEAPPLE CHICKEN

Steps:

• Spread chicken into the bottom of your pressure cooker pot. Stir brown sugar, pineapple juice, soy sauce, chicken stock, hoisin sauce, and garlic together in a bowl to dissolve the sugar completely; pour over the chicken. Lock pressure cooker lid in place. Set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 7 minutes on High pressure. Set steam vent to Venting to quick-release pressure. Press Cancel. Remove chicken with a slotted spoon to a plate. Press Sauté. Stir cornstarch into water in a small bowl to dissolve; stir into the liquid in the pot and cook, stirring frequently, until thickened, about 3 minutes. Stir chicken and diced pineapple into the sauce to coat. Serve with rice.

PRESSURE COOKER PINEAPPLE BBQ CHICKEN & RICE

Steps:

• Season the chicken breasts with salt and pepper. Add the oil to the pot and turn to saute on high. When the oil is hot, saute chicken on each side for 2-3 minutes until lightly browned. Remove the chicken from the pot and set aside.
• Add the 1/3 c. pineapple juice to the hot pan and use your spatula to scrape the chicken bits off the bottom of the pot. Stir in the BBQ sauce, 1/3 c. water and rice.
• Top the rice with the frozen vegetables and chicken breasts. Place the lid on the Instant Pot and turn the knob to seal. Cook on high pressure for 8 minutes.
• When the cooking time is complete, allow the pressure to naturally release for 8 minutes. Turn the knob to vent to allow the remaining pressure to release. Place the chicken breasts on the cutting board and add the pineapple tidbits to the rice and stir everything together.
• Serve the chicken sliced over the rice or roughly chop the chicken and stir it into the rice before serving.

PRESSURE-COOKER PINEAPPLE CHICKEN

Steps:

• Combine the first 6 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. , Let pressure release naturally. Remove chicken to a cutting board and shred with 2 forks. Add shredded chicken back to pot and stir until combined. If desired, sprinkle with cilantro and green onions.

EASY PINEAPPLE CHICKEN

Steps:

• Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl. Add chicken strips and let marinate while preparing the remaining ingredients.
• Heat the remaining 1 tablespoon of olive oil in a wok. Add bell pepper and stir-fry for 3 minutes. Add scallions and cook for 2 more minutes. Remove chicken from marinade and add to the wok; discard marinade. Cook, stirring occasionally, until chicken is cooked through and no longer pink in the centre, 10 to 15 minutes.
• Combine pineapple juice and cornstarch in a bowl; mix together. Add pineapple chunks to the skillet and cook for 2 to 3 minutes. Pour in pineapple juice mixture and bring to a boil. Simmer until sauce has thickened, about 3 minutes.

PRESSURE-COOKER MANGO-PINEAPPLE CHICKEN TACOS

Steps:

• In a large bowl, combine the first 8 ingredients. Place chicken in a 6-qt. electric pressure cooker; sprinkle with salt and brown sugar. Top with mango mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. , Allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure. Remove chicken; cool slightly. Strain cooking juices, reserving mango mixture and 1/2 cup juices. Discard remaining juices. When cool enough to handle, remove chicken from bones; discard bones. Shred chicken with 2 forks. , Select saute setting and adjust for medium heat. Return chicken, reserved mango mixture and cooking juices to pressure cooker; stir to heat through. Serve in taco shells; sprinkle with cilantro.