You catch the smell through the steam vent and suddenly you are starving. That sweet and tangy aroma pulls at you like it knows exactly what you want for dinner. It’s coming from your pressure cooker, and you just gotta see what’s up.
You recall how you tossed the chicken and fresh peppers with that zesty pineapple sauce just a little while ago. Now the sealing ring is doing its thing, and you hear the valve hiss as pressure builds up inside. The kitchen feels warm and cozy, and you sense that soon you’ll be digging in.
You remember the steam cues, that little puff of scent wafting out between the pressure cooker’s moments of quiet. It makes your mouth water, and you’re counting down till the timer dings. This Sheet Pan Hawaiian Pineapple Chicken? Yeah, it’s gonna be a winner for sure.
Why This Recipe Works Every Single Time
- Simple sauce mixes sweet pineapple juice and tangy lime for perfect balance.
- Using chicken breast or tenderloins keeps it tender and quick to cook.
- Pressure cooker seals in moisture with the sealing ring so no dryness happens.
- Bright bell peppers and pineapple add fresh bursts of flavor and color.
- The valve hiss signals perfect pressure build that cooks evenly every time.
- You get that deep broth depth flavor without standing over the stove all day.
Everything You Need Lined Up
- 1 lb chicken breast or tenderloins chopped into bite-sized pieces.
- ½ red onion, chopped fine to soften nicely while cooking.
- 1 orange bell pepper chopped for sweetness and crunch.
- 1 red bell pepper chopped, brings a bit of earthiness to the mix.
- 1 cup chopped pineapple, fresh or canned but juice drained a bit.
- ½ lime, juiced fresh gives that tang that really wakes things up.
- ⅓ cup ketchup, adds depth and a little bit of tomato sharpness.
- ⅓ cup light brown sugar, sweet but not too much, just right for sauce.
- ⅓ cup pineapple juice to keep the tropical vibes going strong.
- ¼ cup soy sauce, salty and umami rich for that better-than-restaurant flavor.
- 1 tablespoon red wine vinegar, to cut sweetness and add complexity.
- 1 ½ teaspoon ground ginger, warms up the flavor and pairs with the pineapple well.
- 1 teaspoon garlic powder, because garlic just makes everything better.
- ½ cup water to loosen the sauce and help with the pressure cooker broth depth.
The Full Pressure Cooker Journey
- First things first you gotta preheat that oven to 400 degrees F and line your baking sheet with parchment paper. This is just for the finishing step, trust me it works real good.
- Now in a big bowl, you combine ketchup, brown sugar, pineapple juice, soy sauce, lime juice, red wine vinegar, ground ginger, garlic powder, and water. Whisk it all together till it’s smooth and smells like a tropical breeze.
- Add your chopped chicken, red onion, orange bell pepper, red bell pepper, and pineapple right into the bowl. You gotta toss and coat everything so each bite has that saucy goodness all over.
- Once everything’s mixed up good, spread it evenly out on the parchment-lined baking sheet. You want all the bits spread out so they cook evenly in that oven step later.
- Now you switch over to the pressure cooker. Pour the whole sheet pan mix into the cooker pot. Secure that sealing ring and lock the lid. Set your pressure cooker to high pressure and cook for about 10 minutes. You’ll hear the valve hiss as pressure build happens, keep your ears peeled.
- When the timer goes off, do a quick release so the steam vents out fast. Check the chicken to make sure it’s cooked through all the way. Then transfer everything back to your sheet pan and pop it in the preheated oven to roast for 10-15 minutes or until the edges caramelize nice and golden. That roasting step gives you flavor and texture that really hits the spot.
Smart Shortcuts for Busy Days
- Use pre-cut frozen chicken tenderloins to save chopping time. They thaw quick and work great here.
- Grab a bag of frozen mixed bell pepper strips if you don’t wanna chop fresh ones.
- Buy pre-chopped pineapple if it helps you skip that sticky cutting step.
- Make the sauce the night before and keep it in a jar. Then just toss chicken and veggies in it before cooking. Saves a lotta hassle.
That First Bite Moment
You take that first bite and your taste buds kinda light up with the perfect combo of sweet and tangy. The pineapple chunks burst juicy with every chew, mixing just right with the tender, juicy chicken you cooked under pressure.
The caramelized edges add a little chew and smoky hint that you didn’t see coming but totally love. The bell peppers still got a bit of crunch, giving contrast to the soft chicken and pineapple mix. It’s like a little tropical party in your mouth.
You recall how the broth depth from the sauce soaked into every bite, making it rich without being heavy. It’s comfort food with sunshine vibes, and you feel lucky to have this on your plate tonight.
Keeping Leftovers Fresh and Ready
- Fridge: Store any leftover chicken mixture in an airtight container. It’ll keep well for up to 4 days. Just reheat gently in the microwave or on stove with a splash of water to bring back those juicy vibes.
- Freezer: This one freezes great. Pop leftovers in a freezer-safe box or bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Meal Prep: Portion your leftovers into single-serve containers with rice or your fave side. Ready to grab and heat for an easy lunch, saving you time and stress on busy days.
Everything Else You Wondered About
- Q: Can I use chicken thighs instead of breast or tenderloins?
A: Totally yes. Chicken thighs bring extra juiciness but you might need a touch longer cooking time to reach safe temp. - Q: What if I don’t have pineapple juice?
A: You can substitute orange juice or even apple juice. It’ll change the flavor a bit but still tasty. - Q: Can I skip the oven roasting step?
A: You can, but that last caramelized edge comes from roasting and it gives the dish a little more texture and flair. - Q: What kind of pressure cooker works best?
A: Any modern electric pressure cooker like Instant Pot or stove-top model with a good sealing ring will do just fine. - Q: How do I know the chicken is fully cooked?
A: Chicken should reach 165 degrees F inside. Also check there’s no pink center and juices run clear. - Q: Can I add more veggies?
A: For sure. Snap peas, carrots, or zucchini work great. Just chop them small so they cook evenly with chicken.
For related recipes, check out our Classic Crockpot Pierogi Casserole with Kielbasa for a hearty, comforting meal that’s just as simple to prepare, or enjoy our Easy Marinated Cheese Appetizer with Salami & Green Olives for a flavorful starter that pairs well with many dishes. Don’t miss the deliciously cheesy Cheesy Hamburger Rice Casserole Recipe to round out your weeknight dinner ideas.
Sheet Pan Hawaiian Pineapple Chicken Pressure Cooker Recipe
Equipment
- 1 Mixing bowl Large
- 1 Pressure cooker Electric or stovetop
- 1 Baking sheet Lined with parchment paper
Ingredients
Main Ingredients
- 1 lb chicken breast or tenderloins chopped into bite-sized pieces
- ½ red onion chopped fine
- 1 orange bell pepper chopped
- 1 red bell pepper chopped
- 1 cup pineapple chopped, fresh or canned, juice drained
- ½ lime juiced
- ⅓ cup ketchup
- ⅓ cup light brown sugar
- ⅓ cup pineapple juice
- ¼ cup soy sauce
- 1 tablespoon red wine vinegar
- 1 ½ teaspoon ground ginger
- 1 teaspoon garlic powder
- ½ cup water
Instructions
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together ketchup, brown sugar, pineapple juice, soy sauce, lime juice, red wine vinegar, ground ginger, garlic powder, and water until smooth.
- Add chopped chicken, red onion, orange bell pepper, red bell pepper, and pineapple to the bowl. Toss to coat everything evenly with the sauce.
- Spread the mixture evenly on the parchment-lined baking sheet.
- Transfer the coated ingredients into a pressure cooker. Secure the lid with sealing ring, set to high pressure, and cook for 10 minutes.
- Quick release the pressure, check that chicken is cooked through, then transfer back to the baking sheet and roast in oven for 10-15 minutes until caramelized and golden at the edges.
