Instant Pot Pineapple Chicken
Instant Pot pineapple chicken is a sweet and spicy way to make a quick dinner. With tangy, sweet pineapple, salsa, and seasoning, this chicken has loads of flavor you will love!
I love dump and go Instant Pot dinners especially on the busiest days.
And, let’s be honest, when you have kids every day is a busy one.
So this dump and go Instant Pot pineapple chicken is such a winner whenever you make it.
We’re talking tender, juicy chicken and a tangy sweet and spicy sauce.
It’s perfect in sandwiches or over salad or rice.
Ingredients
To make this you’ll need:
- Chicken breast– Boneless, skinless breasts trimmed of fat.
- Pineapple– Get a large can of pineapple chunks in juice, not rings or crushed pineapple.
- Salsa– Any kind you like
- Seasoning– Cajun seasoning and sea salt
- Water
- Cornstarch– To thicken the sauce.
How to Make
This is such an easy Instant Pot meal and the reason why I love my pressure cooker on busy days.
To make pineapple chicken in your Instant Pot, add all of the ingredients for the chicken into the inner liner of the Instant Pot except for the cornstarch.
Secure the lid on the pot and make sure the vent valve is sealed.
Cook the chicken on high pressure for 12 minutes.
After the Pot beeps, let it sit undisturbed to natural release for 15 minutes.
Once 15 minutes has passed, open the vent valve to release the rest of the steam.
Then transfer the chicken to a cutting board using tongs.
Shred the chicken breasts.
Once you have shredded the chicken breasts, add the now shredded chicken back to the pot.
Mix together a tablespoon of cornstarch and 2 tablespoons of water to make a slurry.
Pour the slurry into the Pot with the chicken.
Turn the Pot on Saute mode and cook the mixture for 5 minutes to thicken the sauce.
Serve and enjoy!
Serving Suggestions
Pineapple chicken is delicious so many ways.
Here are some of our favorites:
- Spooned over white rice
- As burrito filling
- With roasted potatoes
- In a sandwich roll
- Over an assortment of salad greens
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat it the microwave until warmed through.
Does pineapple tenderize chicken?
Yes!
Pineapple is slightly acidic so it helps break the chicken down and make it super tender.
Why is my Instant Pot chicken rubbery?
Depending on how big your chicken breasts are, sometimes they need more time.
If you find that your Instant Pot chicken doesn’t easily shred and feels rubbery, put it back in the Instant Pot and pressure cook for another 5 minutes.
Because we’re doing such a long natural release here and letting the chicken sit in the Pot after it cooks, you shouldn’t run into that with this recipe.
Tips and Tricks
- Frozen chicken will take slightly longer to come to pressure. If you’re using frozen chicken breasts, then add 5 minutes to the cooking time stated.
- If you’re using fresh chicken breasts, you’ll want roughly 3 pounds
- For extra kick, use a spicy salsa.
Other Instant Pot Chicken Recipes
Instant Pot pineapple chicken is one of our favorite meals on a busy night.
Make it and enjoy!
Looking for other Instant Pot chicken recipes?
Try these:
If you’ve tried this INSTANT POT PINEAPPLE CHICKEN, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Instant Pot Pineapple Chicken
Ingredients
- 2 - 2.5 lbs boneless, skinless chicken breasts trimmed of fat
- 1 20 oz can pineapple chunks in juice
- 1/2 cup salsa
- 1/4 tsp Cajun seasoning
- 1/4 tsp sea salt
- 1 1/2 cups water
- 1 tbsp cornstarch + 2 tbsp water, stirred together to form a slurry
Instructions
- Add all of the ingredients, except the slurry, to the liner of your Instant Pot.
- Cover and turn the lid to close, making sure the vent valve is in the sealed position.
- Cook on HIGH pressure for 12 minutes, then allow the pot to rest undisturbed for 15 full minutes.
- Carefully turn the vent valve to vent releasing the HOT steam within, in a quick release.
- Using a pair of tongs carefully transfer the chicken breasts to a waiting cutting board. Shred them.
- Add the chicken back to the pot, mix together the slurry, pour it in, and stir everything together.
- Press the SAUTE button again, and let the mixture cook (once hot) for 5 full minutes- until the sauce has thickened.
- Serve & enjoy!
Notes
- Frozen chicken will take slightly longer to come to pressure. If you're using frozen chicken breasts, then add 5 minutes to the cooking time stated.
- If you're using fresh chicken breasts, you'll want roughly 3 pounds
- For extra kick, use a spicy salsa.
Nutrition
