Season chicken lightly with salt and white pepper. Place chicken pieces on the trivet in your instant pot as best as possible to avoid burning or sticking to the bottom of the pot.
Add the entire can of pineapple chunks with juice over the chicken. In a medium bowl whisk hoisin sauce, soy sauce, brown sugar, vinegar, ginger, garlic, and add to the instant pot.
Close the lid, and turn the valve to sealing. Pressure cook on high for six minutes with quick release.
When the cooking cycle is complete, quickly release the pressure. When the pressure is released, remove the chicken and pineapple from instant pot. In a small bowl, mix the cornstarch with the same amount of liquid from the pot, to create a slurry, and add it back to the pot to thicken the sauce.
Add the chicken and the pineapple chunks back to the Instant Pot and stir to coat. Serve warm over rice and top with cilantro.
NOTES
You can wait until the end to add salt and pepper if you wish. I went light on the salt since the soy sauce is already pretty salty.
If you don't have any fresh ginger on hand you can substitute it with 1 tsp of ground ginger powder.
If you like things spicy, try adding in some chili flakes or sriracha!
Leftovers can be stored in an airtight container in the fridge for up to three days and reheated on the stovetop. Take care to only reheat the chicken once.
You can use frozen chicken as well. Just increase the cooking time to 10 minutes.
NUTRITION
Nutrition Facts
Instant Pot Hawaiian Chicken
Amount Per Serving
Calories 326Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Cholesterol 97mg32%
Sodium 968mg40%
Potassium 742mg21%
Carbohydrates 36g12%
Fiber 2g8%
Sugar 30g33%
Protein 34g68%
Vitamin A 149IU3%
Vitamin C 12mg15%
Calcium 44mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course Main Course
Cuisine American
Keyword chicken and pineapple, instant pot Hawaiian Chicken, Instant Pot pineapple chicken, pressure cooker chicken recipe