Instant Pot Pineapple Teriyaki Chicken (plus slow cooker directions)

Step 1

Place chicken breasts in your pressure cooker (see Note for slow cooker directions).

Step 2

Drain the can of Dole Pineapple Tidbits saving the juice for the sauce (you'll have about 3/4 cup). Set aside the pineapple for later.

Step 3

Combine the pineapple juice, soy sauce or tamari, sriracha, rice vinegar, garlic, and ginger in a small bowl or measuring cup and stir together. Pour over the chicken.

Step 4

Close your pressure cooker and set to Manual for 12 minutes. Allow it to reach pressure and cook.

Step 5

When the cooking time is complete let the pressure naturally release for 5-10 minutes, then do a Quick Release to release the remaining pressure.

Step 6

Remove the chicken to a plate and shred with a fork. Set aside while you thicken the sauce.

Step 7

Set the pressure cooker to Saute. Whisk together the starch and water, then whisk into the sauce. Bring to a boil and cook for a few minutes until thickened.

Step 8

Return the chicken to the pressure cooker and toss to coat. Stir in the Pineapple Tidbits. Start with about half of the can, then decide if you'd like to add more.

Step 9

Serve over rice, rice ramen, cauliflower rice, or zoodles and vegetables, and garnish with sesame seeds, julienned carrots, and scallions if desired.