Pineapple Chicken Recipe You Gonna Love in Your Pressure Cooker
This sweet and tangy pineapple chicken delivers bold flavor fast using your pressure cooker or stovetop. Tender chicken soaks up the perfect blend of pineapple juice, brown sugar, and chili paste in a glossy sauce you’ll want to eat with a spoon.
Equipment
- 1 Mixing bowl Medium
- 1 Small bowl For cornstarch slurry
- 1 Skillet Large
Ingredients
Main ingredients
- 2 pounds chicken tenderloins or skinless chicken breasts pounded thin
- ¼ cup olive oil
- 2 teaspoons cornstarch
- 1 cup canned pineapple juice
- ⅓ cup + 1 tablespoon packed brown sugar
- 1-2 tablespoons lemon juice
- 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
Instructions
Instructions
- Whisk together pineapple juice, brown sugar, lemon juice, ketchup, red wine vinegar, soy sauce, Dijon mustard in a medium bowl.
- Dissolve cornstarch in a tablespoon of water and set aside.
- Heat olive oil in a skillet over medium-high heat. Add chicken and cook 4-5 minutes per side until cooked through and golden.
- Remove chicken and pour the sauce mixture into the skillet. Bring to a simmer.
- Stir in cornstarch slurry and cook for 3-5 minutes until sauce thickens and turns glossy.
- Return chicken to skillet, simmer 2-3 minutes to combine flavors. Serve hot over rice.
Notes
Optional: garnish with chopped green onions and extra chili sauce. Refrigerate leftovers for 3-4 days or freeze in portions. Reheat gently for best texture.