You catch the smell through the steam vent and suddenly you are starving. It’s this kinda sweet and tangy scent that just wraps around your nose and pulls you closer to the kitchen. You peek at the float valve and see the stove is humming along nicely, steam vent letting out that soft hiss telling you somethin’s almost ready.
It’s funny how the steam cues make you realize how close you are to dinner without peeking inside. You remember the chicken melding in that pineapple sauce you whipped up, thick and sticky in the best way. The quick release option is gonna let you jump right in soon.
You notice the kitchen’s filled up with that kinda cozy warmth only pressure cookers do. The slow release step is gonna let the flavors settle, making this meal even better. Can’t wait for you to dig into this Pineapple Chicken recipe that’s super simple but hits all the right notes.
The Truth About Fast Tender Results
- The float valve rising tells you your cooker’s ready to start locking in flavor.
- Steam cues from the vent give you the heads-up when it’s time to quick release or slow release.
- Pressure cooking breaks down the chicken’s fibers for super tender bites fast.
- No need for hours of simmering or slow cooking, just a few minutes in your cooker.
- Quick release stops cooking immediately, helping prevent overdone meat.
- Slow release lets the pressure come down gently, keeping juicy texture.
- Your sauce thickens faster ‘cause pressure traps steam flavor right where you want it.
These pressure cooker tips are key to perfect texture every time. For other dinner ideas, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal and Mozzarella Stuffed Rosemary Parmesan Soft Pretzels for tasty baked dishes that save time.
What Goes Into the Pot Today
- 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 if you want less tang)
- 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 if you like it spicy
Each ingredient comes together to build this sweet and spicy tropical vibe you’re gonna fall for. The pineapple juice and brown sugar get the base sweetness right. Then that soy sauce and vinegar add a little tang that keeps it balanced.
Walking Through Every Single Move
First you whisk pineapple juice, brown sugar, lemon juice, ketchup, red wine vinegar, soy sauce, and Dijon mustard in a bowl till it’s all mixed good. Gotta make sure the brown sugar’s dissolved so every bite’s sweet.
Next, you mix cornstarch with a bit of water to make a slurry. Set that aside ‘cause it’s gonna thicken your sauce later.
Heat up your olive oil in a big skillet over medium-high heat, getting ready to brown your chicken.
Add your tenderloins or the pounded thin chicken breasts. You’ll cook ‘em 4 to 5 minutes per side until they’re golden and cooked through. Then take ‘em off the heat and set ‘em aside.
Pour your pineapple sauce mix in the same skillet. Bring it up to a simmer over medium heat, watching how it kinda bubbles but that valve hiss tells you it’s just right.
Stir in your cornstarch slurry and keep stirring for 2 to 3 minutes so the sauce thickens up real nice.
Throw your cooked chicken back into the pan and toss it around till they’re all coated with that sweet, tangy sauce.
Simmer everything together for about 5 more minutes letting the flavors meld and you get this perfect saucy chicken ready to eat. Serve with rice or veggies and enjoy!
Time Savers That Actually Work
- Pound chicken breasts thin before cooking so they cook faster and evenly.
- Use canned pineapple juice instead of fresh to skip juicing and still get that pineapple punch.
- Make your sauce mix ahead of time and stick it in the fridge for quick meal assembly.
- Quick release the pressure if you’re in a rush to stop the cooking pronto and eat fast.
These simple shortcuts make your cooking less hassle and still keep the flavors spot on. You won’t miss fussing over this meal at all.
The Flavor Experience Waiting for You
The first bite hits you with juicy sweetness from the pineapple, mellowed by the brown sugar’s deep notes. You sense a lively tang from the vinegar and just enough brightness from the lemon juice.
That soy sauce sneaks in a little savory depth while the Dijon mustard smooths everything out. The chili paste gives you a subtle kick that keeps your taste buds curious without overwhelming.
Each piece of chicken is coated with this glossy sauce that clings nicely, making you wanna lick your fingers. The green onions on top add a crisp fresh pop to finish it off. Heck you’re gonna love this flavor ride!
Keeping Leftovers Fresh and Ready
Once you’ve enjoyed your dinner, keep your leftovers fresh by letting the chicken cool to room temperature first. That avoids condensation that makes everything soggy.
Put leftovers in an airtight container and store in the fridge for up to 3 days. You’ll wanna reheat gently in a skillet or microwave so it stays juicy.
For longer keeping, freeze your Pineapple Chicken in freezer-safe bags or containers. It lasts a good month and you can thaw it overnight in the fridge when you’re ready.
If you plan on eating leftovers within a day, storing covered at room temp for a couple hours is okay but fridge sooner than later is best. These tips keep your meal tasting fresh and ready for round two.
Your Most Asked Questions Answered
- Can I use chicken thighs instead of breasts or tenderloins? Yeah you can. Thighs are juicier but might need a minute or two more cooking time so check for doneness.
- What if I want less spicy? Just cut back or skip the Asian chili paste and sauce. It still tastes great without the heat.
- Do I have to pound the chicken thin? Pounding helps cook it fast and evenly, but if you’re short on time you can skip it just cook a little longer.
- Can I make this recipe vegetarian? Try using tofu or seitan and watch your cooking times. The sauce works just as well on those.
- How do I avoid the sauce being too runny? Make sure to mix the cornstarch slurry well and stir it into simmering sauce until thick. If still thin cook a bit more stirring till perfect.
- Is it okay to use fresh pineapple instead of canned juice? You can but fresh pineapple juice varies in sweetness and acidity so taste and maybe adjust sugar and lemon juice to balance flavors.
For more ways to enjoy quick and tasty meals, try our Cheesy Kielbasa Hashbrown Casserole or our delicious Easy Marinated Cheese Appetizer with Salami & Green Olives recipe for a flavorful starter. Don’t miss our Mozzarella Stuffed Rosemary Parmesan Soft Pretzels for another fun snack option.
Pineapple Chicken Recipe
Equipment
- 1 Skillet Large, non-stick
Ingredients
Main Ingredients
- 2 pounds chicken tenderloins or skinless chicken breasts pounded thin
- ¼ cup olive oil
- 2 teaspoons cornstarch
- 1 cup pineapple juice canned
- ⅓ cup + 1 tablespoon brown sugar packed
- 1-2 tablespoons lemon juice use 1 tablespoon for less tang
- 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
- Asian chili sauce to taste, optional
Instructions
Instructions
- Whisk pineapple juice, brown sugar, lemon juice, ketchup, red wine vinegar, soy sauce, and Dijon mustard in a bowl until sugar is dissolved.
- Mix cornstarch with a bit of water to make a slurry and set it aside.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken and sear for 4 to 5 minutes on each side until browned and cooked through. Remove from skillet and set aside.
- Pour the prepared pineapple sauce into the same skillet and bring to a simmer.
- Stir in cornstarch slurry and cook for 2 to 3 minutes until sauce thickens.
- Return chicken to the skillet and toss to coat in the sauce.
- Simmer everything together for about 5 minutes to meld the flavors.
- Garnish with chopped green onions and serve with rice or vegetables.
