Sticky Pineapple Chicken
Chicken thigh cubes pressure cooked in a sweet brown sugar, pineapple, soy and hoisin sauce, thickened and tossed with diced pineapple, served over rice.
⏱️ Prep: 20 min🍳 Cook: 10 min
Ingredients
| 16 | boneless, skinless chicken thighs, cut into 1-inch cubes | |
| 1 cup | 240 ml | brown sugar |
| 1 cup | 240 ml | pineapple juice |
| 2/3 cup | 160 ml | low-sodium soy sauce |
| 2/3 cup | 160 ml | low-sodium chicken broth |
| 2/3 cup | 160 ml | hoisin sauce |
| 2 tablespoons | 30 ml | minced garlic |
| 4 teaspoons | 20 ml | cornstarch |
| 4 teaspoons | 20 ml | water |
| 2 cups | 480 ml | diced pineapple |
| 6 cups | 1.4 l | hot cooked white rice |
Instructions
- Spread chicken in inner steel pot of pressure cooker.
- Stir brown sugar, pineapple juice, soy sauce, chicken broth, hoisin sauce, and garlic together in a bowl to dissolve the sugar completely; pour over chicken.
- Lock pressure cooker lid in place. Set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 7 minutes on High pressure.
- Set steam vent to Venting to quick-release pressure. Press Cancel. Transfer chicken with a slotted spoon to a plate.
- Press Saute.
- Stir cornstarch into water in a small bowl to dissolve; stir into the liquid in the pot and cook, stirring frequently, until thickened, about 3 minutes.
- Stir chicken and diced pineapple into the sauce to coat.
- Serve with rice.
Mealthy Tip: You could use canned pineapple and the juice from the can, but definitely consider fresh pineapple and a separate juice when making this. The pineapple will have a little more snap to it and provide a nice textural contrast to the chicken. Plus the pineapple juice simply has better flavor than what is used to can the pineapple. Use a hollowed pineapple to create a pineapple boat for serving the rice and chicken.