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

Pineapple Teriyaki Chicken Wings with Sticky Sauce

These sweet and savory Pineapple Teriyaki Chicken Wings are pressure cooked until tender, then broiled for a perfect caramelized finish. A sticky glaze made from pineapple juice, soy sauce, and brown sugar takes them to the next level. Perfect for game day or a family dinner.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Soup
Cuisine Mexican
Servings 30 wings
Calories 142 kcal

Equipment

  • 1 Mixing bowl Large
  • 1 Pressure cooker
  • 1 Baking sheet Foil-lined and greased
  • 1 Small saucepan For reducing sauce

Ingredients
  

Main ingredients

  • 30 Chicken wings or drummettes with skin for extra crispiness
  • 1 cup Low sodium soy sauce
  • 1 cup Pineapple juice
  • 1 cup Beer any kind
  • ½ cup Brown sugar
  • 2 tablespoons Dried minced onions
  • 1 teaspoon Ground ginger
  • 1 teaspoon Garlic powder
  • 1 teaspoon Sea salt
  • 2 tablespoons Olive oil for greasing and oven crisping

Instructions
 

Instructions

  • Whisk together soy sauce, pineapple juice, beer, brown sugar, dried minced onions, ginger, garlic powder, and sea salt in a big bowl.
  • Add chicken wings and toss to coat evenly. Marinate for at least 30 minutes if possible.
  • Load wings and marinade into pressure cooker, lock lid and cook on high for 10 minutes.
  • Use quick release valve to release pressure safely.
  • Remove wings and lay on greased foil-lined baking sheet. Broil at 400°F for 7-10 minutes, flipping halfway.
  • Meanwhile, pour leftover marinade into a saucepan and simmer until thickened to a glaze, about 10-15 minutes.
  • Brush thickened glaze over wings before serving for that sticky finish.

Notes

For extra flavor, marinate the wings overnight. Substitute chicken broth or water for the beer if you prefer. Always use caution when handling the pressure cooker and releasing steam.