Sheet Pan Hawaiian Pineapple Chicken Pressure Cooker Recipe
This sweet and tangy Sheet Pan Hawaiian Pineapple Chicken is made flavorful and tender in a pressure cooker, then finished with caramelized perfection in the oven. A perfect tropical-inspired dinner for busy weeknights.
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.
Notes
Consider prepping the sauce and chopping the veggies ahead of time for quick assembly. This dish is great for meal prep!