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Pineapple Chicken taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Pineapple Chicken Recipe: A Pressure Cooker Delight

Sweet and tangy pineapple chicken made fast in the pressure cooker, packed with flavor from brown sugar, chili paste, and soy sauce—perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 servings
Calories 380 kcal

Equipment

  • 1 Mixing bowl Medium size for sauce

Ingredients
  

Main ingredients

  • 2 pounds Chicken tenderloins or skinless chicken breasts, pounded thin
  • ¼ cup Olive oil
  • 2 teaspoons Cornstarch for thickening
  • 1 cup Canned pineapple juice
  • ⅓ cup + 1 tablespoon Packed brown sugar
  • 1-2 tablespoons Lemon juice 1 for less tangy
  • 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
  • Chopped green onions for garnish
  • Additional Asian chili sauce to taste, optional

Instructions
 

Instructions

  • In a medium bowl, whisk together pineapple juice, brown sugar, lemon juice, ketchup, red wine vinegar, soy sauce, Dijon mustard, and cornstarch until smooth. Set this sauce mix aside—it’s gonna be your star.
  • Heat up the olive oil in your pressure cooker set to the sauté setting or in a large skillet over medium-high heat. You want it nice and hot to get a good sear.
  • Add your pounded thin chicken tenderloins to the skillet and cook 'em till they’re browned on both sides. This usually takes about 5-6 minutes each side. You gotta get some good color, then set them aside.
  • Pour the sauce mixture into the hot skillet. Bring it to a boil, stirring all the time so it thickens up, about 3 to 5 minutes. You'll see it go glossy and lush.
  • Throw the chicken pieces back into that sauce. Use a spoon to coat each piece real good. Then reduce the heat to low and let it simmer another 5 minutes so the flavors really lock in.
  • Put everything into your pressure cooker pot if you weren’t using it before. Close the lid securely and make sure the float valve is in place. Cook on high pressure for 6 minutes, then let the natural release do its thing for about 10 minutes. Afterwards, do a quick slow release to let out any leftover pressure. When the valve hiss quiets, you’re good to open the lid and enjoy.

Notes

Serve hot over rice or steamed veggies. Leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 2 months. Reheat gently with a splash of broth or water to restore sauce consistency. Garnish with green onions and extra chili sauce.