Ingredients
Scale
- 1 pound chicken breasts, cut into 1-inch cubes
- ¼ cup cornstarch or tapioca flour
- ¾ teaspoon salt, divided
- ¼ teaspoon black pepper
- 2 tablespoons avocado oil or olive oil
- 15-oz can pineapple chunks in juice, divided
- ¼ cup ketchup
- 3 tablespoons sugar or coconut sugar
- 3 tablespoons soy sauce or Tamari
- 1 tablespoon rice vinegar or apple cider vinegar
- Juice of 1 lime
- 2 cloves garlic, crushed
- 1 teaspoon Sriracha sauce, optional
- 2 bell peppers, cut into bite-sized pieces
- 1 red onion, cut into bite-sized pieces
- Green onions, for garnish
- Rice or cauliflower rice, for serving
Instructions
- Combine chicken cubes with cornstarch, ½ teaspoon salt, and black pepper. Toss to coat.
- Set Instant Pot to sauté, heat oil until sizzling, add chicken in a single layer, sauté 2-3 minutes, scraping bottom to avoid burn error.
- Blend ¾ cup pineapple chunks, ⅓ cup pineapple juice, ketchup, sugar, soy sauce, vinegar, lime juice, garlic, Sriracha, and ¾ teaspoon salt until smooth.
- Pour sauce over chicken in Instant Pot, lift chicken from bottom to prevent sticking. Top with bell peppers and onion; do not stir.
- Close lid, seal valve, cook on High Pressure 5 minutes. Let sit 5 minutes with lid closed for natural pressure release (NPR).
- Open lid, stir in remaining pineapple chunks, serve over rice or cauliflower rice, garnish with green onions.
Notes
- Nutritional info excludes rice/cauliflower rice.
- Cut chicken uniformly for even cooking; breasts recommended, thighs optional.
- Add red pepper flakes for extra heat if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Instant Pot / Pressure Cooker
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup
- Calories: 315
- Sugar: 27 g
- Sodium: 1027 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 58 mg