Pineapple Teriyaki Chicken Wings Sauce
These Pineapple Teriyaki Chicken Wings are sticky, sweet, and tangy with a tender inside—made quick and easy in a pressure cooker for that perfect glazed finish.
Equipment
- 1 Pressure cooker with sealing ring
- 1 Small bowl for mixing sauce
- 1 Foil for lining or wrapping
Ingredients
Main Ingredients
- 2 pounds chicken wings fresh or thawed
- 1 cup teriyaki sauce any brand or homemade
- ½ cup pineapple juice adds sweet tang
- 1 teaspoon ground ginger for zing
Instructions
Instructions
- Pat your chicken wings dry to help crispiness later.
- In a bowl, mix wings with half the teriyaki sauce, pineapple juice, and ground ginger until coated.
- Place coated wings into your pressure cooker, making sure not to overcrowd.
- Lock the lid with sealing ring. Pressure cook for 10 minutes using slow release method.
- Do a quick release and carefully remove the wings when done.
- In a small saucepan over medium heat, simmer remaining teriyaki sauce and pineapple juice for 5 minutes until thickened.
- Brush the cooked wings with thickened glaze. Broil or bake on high heat for 5 minutes until caramelized.
- Serve hot with extra sauce on the side if desired.
Notes
Use pre-cut wings to save prep time. Broiling adds that sticky caramelized finish fast. Store leftovers airtight and reheat in oven or air fryer for best texture.