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Home » Instant Pot Hawaiian Chicken

Instant Pot Hawaiian Chicken

August 21, 2020 by Kate Dean 2 Comments

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Best Instant Pot Hawaiian Chicken recipe! This easy Instant Pot dinner recipe turns chicken into a delicious dinner in no time!

Dish of instant pot Hawaiian chicken on rice I love how easy this Instant Pot Hawaiian chicken recipe is! Not only does the chicken cook all in the inner pot, but you can cook the rice at the same time by using the pot-in-pot method.

Plus, the chicken tastes great! The sauce is a little sweet, a little savory, and a little tangy, and it goes perfectly with the pineapple, veggies, and chicken.

Check out the step-by-step photos  and tips to customize the recipe below!

How to make Instant Pot Hawaiian chicken

Partially cooked pieces of chicken in an instant pot inner pot

Press SAUTE. When hot, add oil to the inner pot.

Add chicken to the pot, and cook until partially cooked through, about 3 minutes. Stir in the onion and cook for 1 minute.

Uncooked chicken in sauce in an instant pot inner pot
Add the garlic and ginger and cook for 30 seconds.

Add pineapple juice, soy sauce, rice vinegar, ketchup, brown sugar and Sriracha. Toss to coat chicken in sauce.

Pot-in-pot dish of rice in an instant pot
Place a tall trivet (be sure the legs are at least 3” tall) in the inner pot over the chicken mixture. Add the rice to an Instant Pot-safe bowl and stir to combine.

Place on the tall trivet. Close and lock lid.

Cook. Let the pressure release naturally for 10 minutes.
Cornstarch and cooking liquid in a white bowl
In a small bowl whisk together 3 tbsp of cornstarch + 3 tbsp of the hot liquid inside your pot. Pour this mixture in.

Stir in bell pepper. Cook, stirring the entire time, for about 1 minute, or until sauce is thick and bubbling.

Stir in pineapple tidbits. The sauce will continue to thicken as it sits.

Bowl of Instant pot Hawaiian chicken over rice topped with green onionsTips

  • Pineapple juice: I just use the pineapple juice from the can of pineapple tidbits.
  • Soy sauce: I like to use lite (reduced-sodium) soy sauce to make the sauce a little less salty. You can use regular soy sauce if you prefer.
  • Brown sugar: Feel free to use a little more (1/2 cup) or a little less (1/4 cup) sugar according to your tastes.
  • Sriracha: The Sriracha just gives the sauce more flavor but doesn’t add any heat. If you’d like it to be spicier, feel free to use more.
  • Bell pepper: You can add a second diced bell pepper for a little more veg in the dish.
  • Pineapple: Pineapple chunks also work well in this recipe.

Bowl of Instant Pot Hawaiian Chicken next to a blue linen napkinMore Instant Pot chicken recipes!

  • Instant Pot Crack Chicken
  • Instant Pot Chicken Parmesan Pasta
  • Instant Pot Mojo Chicken

If you’ve tried this Instant Pot Hawaiian Chicken recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

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Dish of instant pot Hawaiian chicken on rice
Print Pin
5 from 1 vote

Instant Pot Hawaiian Chicken

Best Instant Pot Hawaiian Chicken recipe! This easy Instant Pot dinner recipe turns chicken into a delicious dinner in no time!
Course Main Course
Cuisine American
Keyword Instant Pot Hawaiian Chicken, Instant Pot Hawaiian chicken recipe
Prep Time 15 minutes
Cook Time 8 minutes
Pressure Release 10 minutes
Total Time 43 minutes
Servings 6 servings
Calories 599kcal
Author Cook Dinner Tonight

Equipment

  • Instant Pot/Electric Pressure Cooker

Ingredients

  • 1 tablespoon vegetable oil
  • 2 pounds boneless, skinless chicken breasts in 1/2-1" pieces
  • 1 cup thick chopped white or yellow onion
  • 3 cloves garlic minced
  • 1/2 tablespoon grated ginger
  • 1 cup pineapple juice
  • 1/2 cup ketchup
  • 1/3 cup lite soy sauce
  • 1/3 cup brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon Sriracha
  • 1 red or green bell pepper seeded and diced
  • 1 cup pineapple tidbits
  • 3 tablespoons cornstarch
  • 2 cups long grain white rice rinsed
  • 2 cups water

Instructions

  • Add chicken to the pot, and cook until partially cooked through, about 3 minutes.
  • Stir in the onion and cook for 1 minute.
  • Add the garlic and ginger and cook for 30 seconds.
  • Add pineapple juice, soy sauce, rice vinegar, ketchup, brown sugar, and Sriracha.
  • Toss to coat chicken in sauce.
  • Place a tall trivet (the legs should be 3” tall) in the inner pot over the chicken mixture.
  • Add the rice to an Instant Pot-safe bowl and stir to combine.
  • Place dish of rice on the tall trivet.
  • Close and lock lid.
  • Turn pressure release valve to SEALING.
  • Press MANUAL HIGH pressure and adjust the time to 3 minutes.
  • Let the pressure release naturally for 10 minutes.
  • Release any remaining pressure by turning the pressure release to VENTING.
  • Carefully remove the cooked rice. The dish will be hot. Set aside.
  • In a small bowl whisk together the cornstarch and 1/4 cup of the hot liquid from inside your pot.
  • Pour in the cornstarch mixture.
  • Press SAUTE.
  • Stir in bell pepper.
  • Cook, stirring the entire time, for about 1 minute, or until sauce has thickened and is bubbling.
  • Stir in pineapple tidbits.
  • The sauce will continue to thicken as it sits. So, if you'd like the sauce to be a little thicken, let it sit for a couple minutes before serving.
  • Fluff rice with a fork, and serve chicken and sauce over rice.

Notes

  • Pineapple juice: I just use the pineapple juice from the can of pineapple tidbits.
  • Soy sauce: I like to use lite (reduced-sodium) soy sauce to make the sauce a little less salty. You can use regular soy sauce if you prefer. 
  • Brown sugar: Feel free to use a little more (1/2 cup) or a little less (1/4 cup) sugar according to your tastes. 
  • Sriracha: The Sriracha just gives the sauce more flavor but doesn't add any heat. If you'd like it to be spicier, feel free to use more. 
  • Bell pepper: You can add a second diced bell pepper for a little more veg in the dish. 
  • Pineapple: Pineapple chunks also work well in this recipe.
  • Nutrition values are estimates. 

Nutrition

Serving: 1serving | Calories: 599kcal | Carbohydrates: 86g | Protein: 41g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 95mg | Sodium: 1047mg | Potassium: 923mg | Fiber: 2g | Sugar: 28g | Vitamin A: 196IU | Vitamin C: 28mg | Calcium: 65mg | Iron: 2mg

Filed Under: Chicken, Instant Pot Tagged With: chicken, dinner, Hawaiian, pot-in-pot, rice

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Reader Interactions

Comments

  1. Jessica

    August 22, 2020 at 3:31 pm

    5 stars
    Delicious! This was a big hit with my picky kids. Even my 3 year old went back for seconds and that never happens!

    Reply
    • Kate Dean

      August 22, 2020 at 3:33 pm

      Thank you! I’m so glad that it was a hit! =)

      Reply

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