Instant Pot Sweet and Sour Pineapple Chicken
This Instant Pot Sweet and Sour Pineapple Chicken is a one-pot rice dish with an easy five-ingredient sauce made using pantry staples.
Servings: 4 servings
- 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 or tamari if gluten-free
- 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
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!
If you’re using canned pineapple, make sure it doesn’t contain any extra sugar.
Swap out the chicken breasts for boneless skinless thighs.
You can easily make this recipe on the stovetop if you don’t have an Instant Pot.
Store the leftovers in the fridge for up to 5 days. Reheat in the microwave or on the stovetop.
Freeze this dish for up to 3 months. Defrost in the fridge or reheat from frozen.
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