Instant Pot Teriyaki Pineapple Chicken

Name: Instant Pot Teriyaki Pineapple Chicken
Yield: servings
Ingredients: 2 boneless skinless chicken breasts (about 1–1¼ lb total); ¼ cup soy sauce (or tamari for a gluten-free option); 1 cup water and canned pineapple tidbits juice (using a 1-cup measuring cup, pour pineapple juice from the tidbits can into the cup, then fill the rest with water); ½ tsp ginger powder; ¼ tsp garlic powder; 3 tbsp brown sugar; 2 tbsp honey; 1 can (398 mL / 13–14 oz) pineapple tidbits; 2 tbsp cornstarch + ¼ cup water ( cornstarch slurry); Sliced green onion; Toasted sesame seeds; Pinch chili flakes

Make Instant Pot Teriyaki Pineapple Chicken with a simple homemade teriyaki sauce, measured pineapple juice, and juicy pineapple tidbits. Finish with a silky cornstarch slurry for a better than takeout bowl that’s a meal prep friendly weeknight dinner—plus a gluten-free option.

Jump to Recipe ↓

The Story

—# Instant Pot Teriyaki Pineapple Chicken

Glossy, Sweet & Savory, Weeknight Easy!

This Instant Pot Teriyaki Pineapple Chicken is the low-effort, high-reward dinner I make when I want big flavor without babysitting the stove. It’s juicy, glossy, and wildly satisfying, like your favorite takeout, just… calmer. Definitely better than takeout on a Tuesday.

We whisk up a simple homemade teriyaki sauce, measure pineapple juice and water to one perfect cup, and let the Instant Pot do its thing. A quick stir-in of pineapple tidbits adds those fun, juicy bites.

The vibe is cozy and casual: a quick pressure cooker meal that feels special but still totally doable. Serve it over jasmine rice and pair it with my Sweet Ginger Garlic Snap Peas with Glossy Sesame Sauce and dinner basically serves itself. Bonus: it’s super meal prep friendly and reheats like a dream.

Why You’ll Love This Recipe

It’s the easy win you’ll put on repeat. Perfect for hungry nights, picky eaters, or when you just want dinner to be done.

Hands-off & fast: The Instant Pot keeps the chicken tender and saucy.
Balanced & glossy: Sweet-savory with a silky finish from a simple cornstarch slurry.
Flexible for folks: Built-in gluten-free option (use tamari).
Crowd-pleaser: A true family favorite that pairs with anything green.

Instant Pot Teriyaki Pineapple Chicken over jasmine rice with glossy sauce, pineapple tidbits, sesame, and scallions

Variations & Substitutions

Want a little heat? Sprinkle chili flakes at the end or swirl in a touch of sriracha. For a nutty finish, a few drops of toasted sesame oil when thickening is lovely. Boneless chicken thighs work with the same timing if that’s what you keep on hand. If you like a brighter edge, stir in ½–1 tsp rice vinegar off heat.

Batching tip: double everything (except the cornstarch slurry, always thicken to taste, I tend to double this, but do this in two steps to make sure it’s not too thick). Leftovers make incredible bowls with steamed veg and, of course, jasmine rice.

When This Fits Your Life

This is the recipe for those “please-cook-yourself” nights. It’s a weeknight dinner hero that still feels like a small treat. It also shines when you’ve got friends coming over and need something unfussy, or when you’re filling lunch boxes again, very meal prep friendly.

Moody editorial 45° photo of raw ingredients for Instant Pot Teriyaki Pineapple Chicken on dark slate: two chicken breasts, bowls of soy sauce, measured pineapple juice + water, ginger powder, garlic powder, brown sugar, honey, pineapple tidbits, and cornstarch slurry, with sliced green onions, sesame seeds, and chili flakes.

Tips + Meal Prep (Double It!)

Freezer-friendly: Pack in freezer bags (sauce + chicken) up to 2 months; thaw overnight and reheat gently.

Double for the week: To meal prep, double the recipe (use two cans of pineapple tidbits). Pressure time stays the same; the pot just takes a little longer to come to pressure. Always thicken at the end with the cornstarch slurry, adding only as much as needed for a glossy, spoon-coating sauce.

Cool smart: Spread cooked chicken on a tray for 5–10 minutes to cool quickly before packing—this keeps the sauce shiny and prevents overcooking.

Pack like a pro: Portion rice, chicken, and sauce into containers; add scallions and sesame just before eating for the best texture.

Reheat & refresh: Microwave covered until hot; if the sauce tightened, stir in a teaspoon of water to loosen.

Ingredients

2 boneless skinless chicken breasts (about 1–1¼ lb total)
¼ cup soy sauce (or tamari for a gluten-free option)
1 cup water and canned pineapple tidbits juice (using a 1-cup measuring cup, pour pineapple juice from the tidbits can into the cup, then fill the rest with water)
½ tsp ginger powder
¼ tsp garlic powder
3 tbsp brown sugar
2 tbsp honey
1 can (398 mL / 13–14 oz) pineapple tidbits
2 tbsp cornstarch + ¼ cup water ( cornstarch slurry)
Sliced green onion
Toasted sesame seeds
Pinch chili flakes

Instructions

Whisk the base. In the Instant Pot, whisk soy/tamari, the 1 cup combined pineapple juice + water (measure as described), ginger powder, garlic powder, brown sugar, and honey until dissolved.
Add chicken. Nestle in the chicken breasts, turning to coat.
Pressure cook. Seal and cook High Pressure for 8 minutes (very thick breasts: 9). From frozen chicken: 11 minutes High.
Natural release. Let pressure naturally release 10 minutes, then vent. Transfer chicken to a board.
Thicken & add tidbits. Switch to Sauté. Bring the sauce to a gentle simmer, stir in the pineapple tidbits, then whisk together 2 tbsp cornstarch + ¼ cup water and stream it in while whisking. Simmer 30–90 seconds until glossy and just thick enough to coat a spoon.
Slice/shred & coat. Slice or shred the chicken and return it to the pot. Toss to coat; taste and adjust - extra soy for salt, a splash of water to thin, or a tiny pinch more ginger powder for warmth.
Serve. Spoon over warm jasmine rice; top with green onion, sesame, and chili flakes.

Made it? Show me.

Snap a pic and tag @CookingWithDade—I'd love to see your version. Don't forget to add #CookingWithDade so I can find it.