Ingredients
- ½ pineapple, peeled and sliced, or as needed
- 1 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 piece fresh ginger root, minced
- 2 cloves garlic, minced
- 2 pounds skinless, boneless chicken breasts, cut into pieces
Why Everyone Loves This Recipe
Quick, flavorful, and perfect for busy weeknights. The soy sauce adds a savory depth that pairs well with the tender chicken cooked in the Instant Pot®. It’s a simple recipe that feels like a comforting homemade meal.
Cooking Advice
- Use boneless, skinless chicken thighs for juicier results.
- Sear the chicken in the Instant Pot® before pressure cooking to enhance the flavor.
- Allow natural pressure release for a few minutes to keep the chicken moist.
- Sear the chicken in the Instant Pot® before pressure cooking to enhance the flavor.
- Allow natural pressure release for a few minutes to keep the chicken moist.
Directions
Blend pineapple slices in a high-powered blender until you have about half a cup of smooth puree. In your Instant Pot or any multi-functional pressure cooker, mix the pureed pineapple with soy sauce, brown sugar, ginger, and garlic. Place the chicken breasts on top of the sauce mixture. Turn on the sauté setting and cook everything for around 8 minutes, stirring occasionally to keep the flavors coming together. Once that's done, turn off sauté, secure the lid, and set the cooker to high pressure for 10 minutes. It will take about 10 to 15 minutes to build up pressure before the timer starts. When the cooking time is up, carefully release the pressure using the quick-release method, then open the lid and you’re ready to serve.
Serving Guide
Serve with steamed rice or noodles to soak up the delicious sauce. Add a side of steamed vegetables or a fresh salad to balance the meal. Garnish with sliced green onions or sesame seeds for extra texture and color.
Storage Suggestions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop to avoid drying out the chicken. This dish can also be frozen for up to 2 months—thaw overnight in the fridge before reheating.
