Rootitoot Hawaiian Chicken

Cut chicken into 1 1/2" pieces and season generously with salt and pepper. Hit Saute and when the display says Hot, add the oil and swirl it around to cover the bottom of the pot. Add the chicken and saute it for a minute or two, stirring frequently. Add garlic and ginger and continue sauteing for half a minute or so until fragrant.

Hit Cancel. Stir in 1/2 cup of BBQ sauce and 1/2 cup of juice from the can of pineapple. If there isn't 1/2 cup of juice from the can, add a little water to get to 1/2 cup.

Thoroughly deglaze the pan. That is, use a wooden spoon or another utensil to thoroughly scrape all the browned bits off the bottom of the pan into the liquid. If you skip this step, the Instant Pot may interpret the stuck on bits as burning food. It will display the dreaded "Burn" notice and shut down. So, yeah....deglaze the pot.

Secure the lid and make sure the valve is set to Sealing. Push the Pressure Cook (or Manual) button. Adjust time using the + and - buttons to get to 3 minutes. When it beeps that it's done, just leave it alone for 10 minutes natural release (NR). Then flip the valve from Sealing to Venting for a quick release.

Whisk together the cornstarch and water to make a smooth slurry. Open the pot and hit the Saute button a couple of times until it gets to the "Normal" setting (medium hot). Add most of the slurry and bring to a boil to thicken, stirring constantly. If you want it thicker, add a little more.

Add the pineapple chunks. Add the scallions now if you like or save them as a garnish. You can also add a little more BBQ sauce if you like. Serve this delicious treat over rice.