That first hiss from the cooker tells you something good is happening. You spot the steam rushing out, and your heart kinda skips because you know dinner's coming up way quicker than you thought. It’s almost like the cooker is talking to you with that noise, saying hang tight, good stuff ahead.
When you open the lid, the smell hits you right away. Sweet pineapple mixed with that tangy sauce, and the chicken just looks so tender pull ready, like it’ll just fall apart on your fork. You gotta love that mix of fast pressure build and flavors locked in tight.
This recipe’s not just quick but also kinda comforting. You remember those days when making dinner felt slow and hard? Well, with this one, you’re skipping all that stress and just enjoying the ride. Plus, the broth depth in the sauce makes it all taste like you slaved for hours, even if you barely had 25 minutes.
What Makes Pressure Cooking Win Every Round
- You get juicy chicken tender pull every time, no drying out.
- Pressure build is super quick, so you don’t waste time waiting.
- Broth depth develops in a flash, boosting flavor like crazy.
- It’s perfect for locking in sweet and tangy sauce without mess.
- Quick release options save you when you need to dive in fast.
- Slow release lets flavors marry better if you’re not rushed.
- Less cleanup since you cook everything in one pot or skillet.
Your Simple Ingredient Checklist
- 2 pounds chicken tenderloins OR skinless chicken breasts, pounded thin
- ¼ cup olive oil
- 2 teaspoons cornstarch
- 1 cup canned pineapple juice
- ⅓ cup + 1 tablespoon packed brown sugar
- 1-2 tablespoons lemon juice (1 for less tangy)
- 2 tablespoons ketchup
- 2 tablespoons red wine vinegar
- 2 tablespoons low sodium soy sauce
- 1 tablespoon Dijon mustard
- 1-2 teaspoons Asian chili paste (like Sambal Oelek)
- 1 teaspoon each salt, garlic powder, ginger powder
- ½ teaspoon onion powder
- Chopped green onions for garnish
- Additional Asian chili sauce to taste
You’ll notice the ingredient list looks like a little flavor party. Sweetness from pineapple juice and brown sugar. That tangy punch from lemon juice and red wine vinegar. You gotta give Dijon mustard and soy sauce their props for making the sauce taste all complex.
And for that little heat kick, you got your Asian chili paste. If you’re not into spicy vibes, just one teaspoon should do. All the powders season the chicken so it’s tender pull ready and bursting with flavor underneath that glaze. Easy to grab everything from your pantry, trust me it works real good.
Your Complete Cooking Timeline
Step 1: You start by whisking pineapple juice, brown sugar, lemon juice, ketchup, red wine vinegar, soy sauce, and Dijon mustard in a medium bowl. It’s gonna be your sauce base with all those flavors mixing together nicely.
Step 2: Next, make a slurry by stirring cornstarch into a tablespoon of water. Set that aside for the sauce thickening part later. This little step changes everything with sauce texture.
Step 3: Heat your olive oil in a large skillet over medium-high. You want it nice and hot before you add chicken so it gets that golden brown without sticking.
Step 4: Add the chicken tenderloins to the skillet. Cook them for 4-5 minutes per side until they’re golden brown and cooked through. You’re looking for that tender pull texture here. When done, take them off and set aside.
Step 5: Turn heat down to medium and pour your whisked sauce into the skillet. Bring it to a simmer so all those flavors start bubbling up. Stir in your cornstarch slurry and cook for 2-3 minutes until sauce thickens up nicely.
Step 6: Return the chicken to the sauce and toss so it’s all coated. Let it simmer together for 2-3 minutes more to heat through. Serve hot, garnish with chopped green onions, and maybe more chili sauce if you like it hot. You’re done!
Valve Hacks You Need to Know
If you wanna nail your timing, here’s a couple valve tricks I use all the time. When the pressure cooker’s done, quick release works great if you’re starving and can’t wait. Just turn the valve and the steam rushes out so you can open fast.
But if you got the time, slow release is your best friend. It helps the chicken stay tender and lets flavors settle in deeper. Just turn the valve a little and wait till pressure drops slowly.
Also, when you notice the pressure build getting too slow, give the pot a little shake or add some warm water to keep things going. This helps avoid that awkward stalled cooking time. You’re welcome.
Your First Taste After the Wait
The moment you dig in you notice the chicken is super tender pull, almost melting in your mouth. The sauce is thick but still kinda light, carrying that sweet and tangy pineapple punch with just a hint of spicy fire.
The green onions on top add a fresh pop that wakes up your bite. The balance between sweet, sour, and heat is just right—you don’t feel overwhelmed or like anything’s missing.
And that broth depth you got from pressure cooking makes every element click together like a perfect little dinner puzzle. You’ll find yourself going back for seconds before you even realize it.
Making It Last All Week Long
If you wanna keep this deliciousness for later, start by storing it in an airtight container in your fridge. This way the chicken stays juicy and the sauce keeps that broth depth intact for a couple days.
For longer keeping, freeze leftovers. Portion into freezer-safe containers or bags so you can grab just what you need. When you thaw it later, warm gently on the stove or microwave to keep that tender pull.
Another way is to make this recipe ahead and keep the sauce separate from the chicken. Store both in the fridge and combine when reheating. This stops sauce from getting weird and preserves the taste real good.
What People Always Ask Me
- Can I use chicken breasts instead of tenderloins? Totally! Just pound ’em thin so they cook evenly. The tender pull texture works best that way. Check out this Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for another easy dinner option featuring simple ingredients.
- Do I have to use canned pineapple juice? It’s easiest and best for consistent flavor but if you got fresh, juice it and strain before using. For fresh fruit ideas, try our Maple Sugared Cranberries, a sweet and tangy treat made with natural ingredients.
- How spicy is this recipe? Kinda mild unless you add more chili paste. You control the heat by adjusting chili paste or sauce on top. For a spicy kick, look at the Coyote Droppings Caramelized Cheetos Recipe and Insights for some bold snacking inspiration.
- Why do I need cornstarch? It thickens the sauce so it’s rich and coats the chicken instead of being runny.
- Can I make this in a pressure cooker completely? You can brown the chicken in the cooker’s sauté mode, then add sauce and pressure cook enough for chicken to get tender pull. Just watch timing closely.
- What sides go with Pineapple Chicken? White rice or steamed veggies are killer here. You wanna soak up every drop of that tasty sauce. For more hearty sides, check out our Classic Crockpot Pierogi Casserole with Kielbasa.
Pineapple Chicken Recipe
Equipment
- 1 Mixing bowl for whisking sauce
- 1 Large skillet for cooking chicken and sauce
Ingredients
Main ingredients
- 2 pounds chicken tenderloins OR skinless chicken breasts pounded thin
- ¼ cup olive oil
- 2 teaspoons cornstarch
- 1 cup canned pineapple juice
- ⅓ cup + 1 tablespoon packed brown sugar
- 1-2 tablespoons lemon juice 1 for less tangy
- 2 tablespoons ketchup
- 2 tablespoons red wine vinegar
- 2 tablespoons low sodium soy sauce
- 1 tablespoon Dijon mustard
- 1-2 teaspoons Asian chili paste like Sambal Oelek
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- ½ teaspoon onion powder
- chopped green onions for garnish
- additional Asian chili sauce to taste
Instructions
Instructions
- Whisk together pineapple juice, brown sugar, lemon juice, ketchup, red wine vinegar, soy sauce, and Dijon mustard in a medium bowl to make the sauce base.
- Make a slurry by combining cornstarch with 1 tablespoon of water. Set aside.
- Heat olive oil in a large skillet over medium-high heat until hot.
- Add chicken and cook 4-5 minutes per side until golden brown and cooked through. Remove and set aside.
- Reduce heat to medium and pour in the sauce. Simmer to allow flavors to blend.
- Add the cornstarch slurry and cook for 2-3 minutes until sauce thickens.
- Return the chicken to the skillet and toss to coat in the thickened sauce.
- Simmer together for 2-3 more minutes until heated through and well coated.
- Serve hot, garnished with chopped green onions and additional chili sauce if desired.
