Pineapple Chicken
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Ingredients
Dump & Cook:
2 lbs chicken thighs cut into 1-2 inch pieces
1/3 cup low sodium soy sauce
2 tablespoons sesame oil
1 20 oz can pineapple chucks do NOT drain
1 tablespoon minced garlic
1 tablespoon ginger grated
1/2 cup brown sugar
1/3 cup hoisin sauce
1 teaspoon red pepper flakes optional
Cornstarch Slurry:
2 tablespoons pineapple juice
2 tablespoons cornstarch
4 green onions sliced
Garnish:
Sesame seeds
Slivered almonds
2 lbs chicken thighs cut into 1-2 inch pieces
1/3 cup low sodium soy sauce
2 tablespoons sesame oil
1 20 oz can pineapple chucks do NOT drain
1 tablespoon minced garlic
1 tablespoon ginger grated
1/2 cup brown sugar
1/3 cup hoisin sauce
1 teaspoon red pepper flakes optional
Cornstarch Slurry:
2 tablespoons pineapple juice
2 tablespoons cornstarch
4 green onions sliced
Garnish:
Sesame seeds
Slivered almonds
Cooking Instructions
1. Open the pineapple can, set aside 1/4 cup of juice, the rest will be added to the pressure cooker.
2. Add all the ingredients from the "Dump & Cook" section to the Instant Pot: chicken, soy sauce, sesame oil, garlic, ginger, hoisin sauce, red pepper flakes, brown sugar and canned pineapple chunks with juice (except the 1/4 cup).
3. Stir well to combine all the ingredients.
4. Close lid, make sure the pressure cooker is sealed. Select the Poultry function and adjust the time to 5 minutes on High Pressure. Or just select Manual, and select 5 minutes on High Pressure.
5. Use a 10 minute Natural Release. Turn off the heat. Release the remaining pressure. Open the lid.
6. Select again the Sauté function, on LOW.
7. In a small bowl combine 2 tablespoons of cornstarch with 2 tablespoons of pineapple juice, whisk until all combined with no lumps.
8. Add the mixture to the Instant Pot and gently stir to combine. Cook on Sauté function for a few more minutes, stirring gently, until the sauce thickens.
9. If you want the sauce even thicker, mix one more tablespoon of cornstarch with 1 tablespoon of juice and add it to the pressure cooker.
10. Let the chicken stand for 5-7 minutes, the sauce will thicken more.
11. Serve over rice and garnish with fresh chopped green onions, sesame seeds and slivered almonds.
2. Add all the ingredients from the "Dump & Cook" section to the Instant Pot: chicken, soy sauce, sesame oil, garlic, ginger, hoisin sauce, red pepper flakes, brown sugar and canned pineapple chunks with juice (except the 1/4 cup).
3. Stir well to combine all the ingredients.
4. Close lid, make sure the pressure cooker is sealed. Select the Poultry function and adjust the time to 5 minutes on High Pressure. Or just select Manual, and select 5 minutes on High Pressure.
5. Use a 10 minute Natural Release. Turn off the heat. Release the remaining pressure. Open the lid.
6. Select again the Sauté function, on LOW.
7. In a small bowl combine 2 tablespoons of cornstarch with 2 tablespoons of pineapple juice, whisk until all combined with no lumps.
8. Add the mixture to the Instant Pot and gently stir to combine. Cook on Sauté function for a few more minutes, stirring gently, until the sauce thickens.
9. If you want the sauce even thicker, mix one more tablespoon of cornstarch with 1 tablespoon of juice and add it to the pressure cooker.
10. Let the chicken stand for 5-7 minutes, the sauce will thicken more.
11. Serve over rice and garnish with fresh chopped green onions, sesame seeds and slivered almonds.
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