Instant Pot Hawaiian Chicken
Make this Instant Pot Hawaiian chicken for a quick, flavorful dinner! Juicy chicken thighs simmer in a sweet pineapple sauce for an island-inspired meal.
Servings: 6 servings
Calories: 162kcal
Equipment
- Instant Pot (or any electric pressure cooker)
Ingredients
- 1 cup crushed pineapple drained
- ¼ cup ketchup
- ⅓ cup low sodium soy sauce or coconut aminos
- 2 tablespoons honey or 3 tablespoons of brown sugar
- 3 tablespoons fresh lime juice (about 1/2 lime)
- 1 clove garlic minced
- 1.25 pounds boneless, skinless chicken thighs (6 thighs) *for frozen chicken, see notes below*
optional:
- 4 scallions (green onions) green parts only, sliced thinly
Instructions
Make the huli huli sauce:
- In a small bowl, mix the first 6 ingredients until smooth to make the huli huli sauce. Set aside.
To prepare the Hawaiian chicken:
- Place the chicken thighs in the Instant Pot (or electric pressure cooker). Pour over the sauce. Close the lid (and turn sealing lever, if needed) and pressure cook at high pressure for 10 minutes.
- Allow Instant Pot to naturally release pressure for 10 minutes, then do a quick release. Serve with rice and fresh ginger garnished with green onions, if desired.
Video
Notes
- Frozen meat can be used in this recipe, but it tends to thin the sauce. This can be remedied by removing them from the pot after the final step. Turn the pot to sauté, and cook until the sauce reduces and thickens.
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- Swap in breast or other cuts: Prefer leaner meat? Substitute boneless skinless breasts or chicken breast for the thighs. Just be mindful of cook time—breast meat can dry out more easily, so use the natural release to keep it juicy.
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- Turn it into Instant Pot Hawaiian chicken tacos: Shred the meat and serve it in tortillas with sliced red bell pepper, diced pineapple chunks, and a drizzle of reserved sauce. Add slaw or avocado for a fun tropical twist on taco night!
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- Use pineapple juice for a saucier base: Add a splash of pineapple juice (about ¼ cup) to the sauce mix if you like extra glaze. For extra tang, add a teaspoon of apple cider vinegar to balance the sweetness and deepen the flavor.
- Leftovers will keep well in a sealed container in the fridge for up to 3 days, or in the freezer for 3 months.
Nutrition
Serving: 1thigh | Calories: 162kcal | Carbohydrates: 13g | Protein: 19g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 90mg | Sodium: 177mg | Potassium: 343mg | Fiber: 1g | Sugar: 11g | Vitamin A: 177IU | Vitamin C: 8mg | Calcium: 24mg | Iron: 1mg