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Home » Recipes » Instant Pot Sweet and Sour Pineapple Chicken

Instant Pot Sweet and Sour Pineapple Chicken

5/15/20

30 Minute Meals
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This Instant Pot Sweet and Sour Pineapple Chicken is a one pot rice dish that comes together with a 5-ingredient sauce!

Instant Pot Sweet and Sour Pineapple Chicken

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Ingredients in pineapple chicken

Weeknight dinner woes?

This Instant Pot Sweet and Sour Pineapple Chicken has GOT YOUR BACK!

I love simple dump dinners like this, and with the exception of the fresh veggies this is basically a pantry dinner – you should have most of the ingredients on hand already and from there it's just about adding some fresh veggies.

Here's what you need to make it (full ingredient amounts are at the bottom of the page):

  • chicken breasts
  • pineapple (fresh or from a can)
  • rice vinegar
  • brown sugar
  • ketchup
  • garlic
  • low sodium soy sauce
  • chicken broth
  • jasmine or white rice
  • red, green and yellow bell pepper
  • green onions

How to Make Sweet and Sour Chicken

It's so easy to make this rice dish! Here are the steps below:

  1. Add olive oil, chicken, pineapple, rice vinegar, brown sugar, ketchup, garlic, soy sauce, broth and rice to Instant Pot in that order. Cook for 5 minutes on high pressure.
  2. Do a quick pressure release and remove lid. Stir in bell peppers, then replace lid and let sit another 5-10 minutes so it can absorb the extra liquid and cook the peppers.
  3. Remove lid again, then divide among four bowls. Top with green onions, then serve and enjoy!

Instant Pot Sweet and Sour Pineapple Chicken

Making this dish on the stovetop

You can easily make this dish on the stovetop if you don't have an Instant Pot. I would not advise using a slow cooker.

  1. Add all ingredients (minus the peppers and green onions) to a large pot on the stove. Bring to a boil, then cook for about 20-25 minutes or so until rice has absorbed all liquid.
  2. Stir in green peppers, then cook for another 5 minutes, stirring often.
  3. Garnish with green onions, then serve and enjoy!

Fresh vs canned pineapple

Whether you have fresh pineapple on hand or are just digging into your pantry to pull out of a can of diced pineapple, you really do need to include it to get that signature flavour.

It doesn't matter too much whether you use fresh or canned as the flavours will be very similar. However, you really do want to ensure that any canned pineapple you buy does not include extra sugar.

Instant Pot Sweet and Sour Pineapple Chicken

Ingredient substitutions

This recipe is super versatile and you can make a number of substitutions. Here's what you have flexibility with:

Chicken – Feel free to use boneless, skinless chicken thighs in place of chicken breasts.

Rice – I highly recommend using white, jasmine or basmati rice in this recipe as I have not tested it with any other type of rice. That being said, I've heard of others doubling the chicken broth and the cook time for brown rice so if you feel comfortable experimenting, you can try that.

Soy sauce – Tamari or coconut aminos can be used to make this recipe gluten-free.

Brown sugar – Sub in coconut sugar, white sugar, honey or maple syrup for the brown sugar.

Rice vinegar – You can use apple cider or white wine vinegar in place of the rice vinegar.

Pineapple – You DO need pineapple in this recipe. However, you can use fresh or canned. Just make sure the canned stuff doesn't have extra sugar.

Bell peppers – You can always cook another veggie like broccoli while this dish is coming to pressure and then stir it in in the end.

Instant Pot Sweet and Sour Pineapple Chicken

Storing and reheating

Leftover pineapple chicken will keep in the fridge up to 5 days. Sprinkle some water overtop to avoid drying out the chicken and rice, then reheat in the microwave for 2-3 minutes, stirring halfway through.

You can also reheat this dish in a skillet on the stovetop. I still recommend adding some extra water to avoid the dish drying out.

Can you freeze pineapple chicken?

Yes you can! Freeze in individual servings in glass bowls up to 3 months, and then defrost in the fridge overnight before reheating. You can also reheat from frozen for 6-7 minutes, making sure to sprinkle some water overtop and stirring partway through.

Instant Pot Sweet and Sour Pineapple Chicken

More Asian-inspired Instant Pot recipes

  • Instant Pot Beef & Broccoli with Rice
  • Instant Pot Pad Thai
  • Instant Pot Egg Roll in a Bowl

Tools to make this recipe

  • The Instant Pot DUO Plus 60 is the version I use in this recipe.
  • Grab some Glass meal prep bowls if you plan on packing this sweet and sour chicken up for lunch!
  • And of course I get all my free-range chicken breasts from Butcher Box!

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Instant Pot Sweet and Sour Pineapple Chicken

Instant Pot Sweet and Sour Pineapple Chicken

This Instant Pot Sweet and Sour Pineapple Chicken is a one pot rice dish that comes together with a 5-ingredient sauce!
4.12 from 17 votes
Print Pin Rate
Course: Entree
Cuisine: Asian
Keyword: pineapple chicken, sweet and sour chicken
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 409kcal
Author: Taylor Stinson

Ingredients

  • 1 tbsp olive oil
  • 1 lb chicken breasts, diced into 1 inch pieces
  • 1 cup diced pineapple (fresh or from a can; I used fresh)
  • 3 tbsp rice vinegar
  • 3 tbsp brown sugar
  • 2 tbsp ketchup
  • 2 tbsp low sodium soy sauce
  • 2 cloves garlic minced
  • 1 1/4 cups chicken broth
  • 1 cup dry white or jasmine rice
  • 1 each red, green and yellow bell pepper, chopped
  • 4 green onions, sliced

Instructions

  • Add olive oil, chicken, pineapple, rice vinegar, brown sugar, ketchup, soy sauce, garlic, broth and rice to Instant Pot in that order leaving rice to float on top of other ingredients. Place lid on and cook for 5 minutes on high pressure.
  • Instant Pot will take about 10 minutes to come to pressure then cooks on high pressure for five minutes. Do a quick pressure release and remove lid when safe to do so. The rice may appear to be uncooked or crunchy looking at this point but it's crucial that you stir in bell peppers, then replace lid and let sit another 5-10 minutes so it can absorb the extra liquid. It does get fully cooked after sitting for a bit, I promise!
  • Remove lid, then divide among four bowls. Top with green onions, then serve and enjoy!

Video

Nutrition

Calories: 409kcal | Carbohydrates: 59g | Protein: 28g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 52mg | Sodium: 867mg | Potassium: 497mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1950IU | Vitamin C: 157.6mg | Calcium: 40mg | Iron: 1.8mg

This Instant Pot Sweet and Sour Pineapple Chicken is a one pot rice dish that comes together with a 5-ingredient sauce! #instantpot #pineapplechicken This Instant Pot Sweet and Sour Pineapple Chicken is a one pot rice dish that comes together with a 5-ingredient sauce! #instantpot #pineapplechicken This Instant Pot Sweet and Sour Pineapple Chicken is a one pot rice dish that comes together with a 5-ingredient sauce! #instantpot #pineapplechicken This Instant Pot Sweet and Sour Pineapple Chicken is a one pot rice dish that comes together with a 5-ingredient sauce! #instantpot #pineapplechicken

 

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About Taylor Stinson

Hey there, my name's Taylor! I’m the founder of The Girl on Bloor, a food blog where I share healthy meal prep recipes for busy people. I'm a busy city girl living in downtown Toronto on (you guessed it!) Bloor Street. I've got 10 years experience meal prepping, along with a Master's degree in journalism, and you can find my work across the internet featured on publications such as Buzzfeed, HuffPost, Women's Health, Reader's Digest and more. I also run the awesome 5-Day Meal Prep Challenge, which is a free email course and Facebook group where I share my meal planning strategies and easy meal prep tips and recipes. Be sure to check out my free beginner’s guide to meal prep and follow me on Facebook, YouTube and Instagram to get my latest recipes and meal prep tips!

Comments

  1. Patty K says

    February 16, 2019 at 18:05

    I just made this for supper. I’m having fun with my new Instant Pot!! This is sooooo scrumptious! And easy! Thank you! I used canned Pineapplt tidbits and home made turkey broth. The chicken is tender and moist. I did rinse the Jasmine rice and it was cooked to perfection. Next time I will use 2 Tbsp of brown sugar for health reasons. The Pineapple is plenty sweet already. I cooked early, so I did let it sit on warm about 30 minutes before we ate. Very very very yummy!! It’s going in my new favourites for Instant Pot Recipes!!

    Reply
    • Taylor Stinson says

      February 18, 2019 at 10:50

      So happy you loved it Patty!!! 🙂

      Reply
      • DANIELLE LINCOLN says

        December 31, 2020 at 14:48

        Can you use frozen whole chicken if you forget to thaw the chicken

        Reply
        • Taylor Stinson says

          January 4, 2021 at 07:47

          Hi Danielle – I wouldn’t recommend frozen chicken with this particular recipe because then the rice would overcook. Sorry about that!

          Reply
  2. Amy says

    August 26, 2019 at 23:08

    If I double the recipe, does the cooking time change?

    Reply
    • Taylor Stinson says

      August 27, 2019 at 06:52

      Hey Amy – I don’t think it should but I haven’t tried it this way myself!

      Reply
  3. Jane says

    September 30, 2019 at 23:08

    Cook on high for 2 minutes? It doesn’t sound like that’s long enough for chicken, even if it sits on warm for a while. The rice might be OK but are you sure this isn’t a typo? Thanks.

    Reply
    • Taylor Stinson says

      October 1, 2019 at 08:07

      Hey Jane – it’s not a typo and I can assure you the chicken cooks through. It is cut up into small pieces and the Instant Pot takes 10-15 minutes to heat up, and during that time the chicken is cooking.

      Reply
      • Jane says

        October 1, 2019 at 10:18

        Thanks for the reply. My IP takes only 3 minutes to come to pressure (how does that happen?!?) so I’ll add some time to compensate.

        Reply
        • Jane says

          October 6, 2019 at 07:15

          Thanks for the encouragement. I made another recipe using yours as a guide (including quick cooking time) and it turned out quite good. Thank you!

          Reply
  4. Nameste2 says

    November 4, 2019 at 10:07

    Can this dish be frozen and heated at a later date?

    Reply
    • Taylor Stinson says

      November 4, 2019 at 10:08

      You can freeze it after it’s cooked but I would recommend leaving the bell peppers out and then sauteeing and adding the peppers fresh when you do go to reheat 🙂

      Reply
  5. emilie deveau says

    April 20, 2020 at 09:46

    5 stars
    I loved that recipe! I ate it with cauliflower rice instead of regular rice. It was amazing!! thanks!

    Reply
    • Taylor Stinson says

      April 20, 2020 at 12:20

      I’m so happy you liked it!!

      Reply
  6. Richard Jones says

    May 17, 2020 at 15:29

    Hi
    The video says Cook for 2 mins and the instructions text says 5 mins.
    Can you advise which is right please?
    Thanks
    Richard

    Reply
    • Taylor Stinson says

      May 18, 2020 at 08:10

      Hi Richard – the time in the recipe is correct, sorry about the typo in the video!

      Reply
  7. Andrea H says

    May 24, 2020 at 02:03

    5 stars
    All my kids loved this, so that is a big win! Thankfully I doubled the recipe so they had lots of leftovers 🙂 It was super easy to make, I’ll definitely be making this again!

    Reply
  8. Jeff Winett says

    January 23, 2021 at 19:37

    5 stars
    Hi Taylor, and greetings from Sherman Oaks, California! Last night I had my way with your creation, and we totally flipped. We found everything you said to be “on the money”, when it came to the 10 minute waiting period to let the peppers and rice to fully cook. It was so easy to get into the pot, and I chose to use thigh meat. This will be made very often, as besides the yum factor, it is a really healthy meal. When I next make this, I’m throwing caution to the wind, and will add a small amount of crushed red chili flakes to the dish, and my husband said “How about a sprinkling of some roasted Cashews?” Thank you so much for what you’ve shared.

    Reply
    • Taylor Stinson says

      January 24, 2021 at 14:05

      I’m so happy you guys loved it, Jeff 🙂 So glad it’s going to become a staple in your home! The cashews are a great idea!

      Reply
  9. Resa Glennon says

    February 15, 2021 at 12:23

    5 stars
    I have tried MANY Instant Pot recipes but I have to say Taylors recipes are the best and the easiest. My all time favorite is the pepper steak to which I add some water chestnuts and some Chinese crunchy noodles!!
    Last night I made the Pineapple chicken for the first time and it is a hit!! I had all of the ingredients except yellow and red pepper so I just added a green pepper at the end per her directions and threw in some fresh broccoli I had in the fridge!
    Not sure which recipe I’ll try next but it will definitely be one from The girl on Bloor!

    Reply
    • Taylor Stinson says

      February 15, 2021 at 14:13

      Aww thank you so much for your glowing review, Resa! 🙂 I really appreciate the kind words and am so glad you enjoy my recipes!

      Reply
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