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This Instant Pot Pineapple Teriyaki Chicken recipe is sweet, savory, and sure to be a family favorite! So easy to make, and if you don’t have a pressure cooker, you can also make it in the crockpot. Unlike takeout, this healthy dinner recipe is also gluten free, and can be made paleo and Whole 30 friendly.
Table of Contents
- Easy Pineapple Teriyaki Chicken – Instant Pot or Crockpot!
- Why You’ll Love this Recipe
- How to Make Pineapple Teriyaki Chicken in the Instant Pot
- Crockpot Directions
- Storing Leftovers
- Reheating Leftovers
- Make it a Meal
- How to Meal Prep this Recipe
- What Instant Pot to Buy
- Instant Pot Pineapple Teriyaki Chicken (plus slow cooker directions)
- More Instant Pot Recipes
Disclaimer: This recipe was developed through a sponsored partnership with Dole Packaged Foods. As always, all opinions are my own.
Easy Pineapple Teriyaki Chicken – Instant Pot or Crockpot!
It’s a delicate balance trying to find healthy dinner recipes that everyone in the family will actually love to eat. Yes, of course, it is important to focus on fresh, wholesome ingredients. But it’s not going to do much good if the kids won’t eat it. That’s why I love this teriyaki chicken recipe.
Asian-inspired recipes are always a hit in our house. But whether it’s Slow-Cooker Orange Sesame Chicken or Egg Roll Bowls, making these favorite meals at home is definitely healthier than ordering takeout. And I know it’s a guarantee my kids will devour them.
The same is true with this Instant Pot Teriyaki Chicken. The family will definitely request that you add this to your collection of their favorite slow cooker or instant pot recipes. And you’ll be happy to make it a regular part of your dinnertime rotation since it’s quick, healthy, and delicious. The simple sauce and easy preparation will make this a go-to recipe for dinner. And you can even meal prep it for lunch!
Why You’ll Love this Recipe
The flavor of pineapple adds a subtle sweetness to this chicken recipe that’s addictively good. Plus, enzymes in the pineapple juice tenderize the chicken so that it falls apart in your mouth.
It is also a healthy way to make this dish. It’s made with lean boneless, skinless chicken breasts. And it is thickened with a starch slurry instead of adding extra fats and flour. And just by using gluten free soy sauce or tamari you can easily make it gluten free.
Just like with my Pineapple Teriyaki Turkey Meatballs, the characteristic sweetness of teriyaki sauce comes from Dole Canned Pineapple Tidbits in 100% Juice instead of added sugar. That’s it – just pineapple juice and pineapple, thanks to Dole.
I am proud to be partnering with Dole Packaged Foods to create recipes featuring their highest quality, GMO-free fruits and veggies. You can always find Dole in my freezer and pantry, I am thrilled to share ways to use their products to make it easy to get more fruits and veggies in your diet in a no-fuss way.
Here’s what you’ll need to make this pineapple teriyaki chicken. Be sure to scroll down to the recipe card for specific amounts.
- Chicken breasts: I prefer to use boneless chicken since it’s easier to cut.
- Pineapple Tidbits: Tenderizes the meat and adds flavor.
- Soy Sauce or Tamari: Make sure it is fluten free, if needed. You can even use coconut aminos to make it paleo.
- Sriracha: You can also use another kind of chili sauce if you prefer.
- Rice Vinegar: The acid helps balance the sweentess.
- Fresh Garlic and Ginger – Both will need to be minced. You can use dry ginger if you prefer.
- Cornstarch or Tapioca Starch – To thicken the sauce by making a slurry with water. Use tapioca starch for paleo.
- Optional garnishes: sesame seeds, julienned carrots or scallions.
How to Make Pineapple Teriyaki Chicken in the Instant Pot
Separate the pineapple fruit and juice. Drain the canned pineapple tidbits, collecting the juice in a small bowl or a measuring cup. Set the fruit aside for later.
Make the teriyaki sauce. Mix the pineapple juice with soy sauce or tamari, sriracha, rice vinegar, garlic, and ginger.
Add to the chicken and cook. Then place the chicken breasts in your pressure cooker and add the sauce. Close the vent and set to the Instant pot to the Manual setting for 12 minutes.
Shred the chicken. After the time is up, let the pressure naturally release for five to ten minutes for doing a quick release. Remove the chicken from the Instant Pot and shred with a fork, then set it aside.
Thicken the sauce. Whisk together the cornstarch or tapioca starch and water to make a slurry. Set the pressure cooker to Saute. Add the slurry while whisking, and let it boil till thickened.
Mix chicken and pineapple tidbits. Return the shredded chicken to the sauce and stir in the pineapple tidbits.
Dig in! Serve over rice, cauliflower rice, or ramen noodles and vegetables and garnish with green onion and sesame seeds.
You can also prepare this dish as a slow cooker recipe. Follow the steps above up until you turn on the pressure cooker. Instead of doing that, you’ll cook the teriyaki chicken on Low for 6-8 hours or High for 3-4 hours, or until the chicken is cooked through and shreds easily.
When you remove the chicken from the slow cooker, transfer the teriyaki sauce to a pot to thicken it. You can also add the thickening slurry to the crockpot and let it cook for an additional 30 minutes. It will not get quite as thick, but it is an option if you don’t want to use the stove.
Transfer your leftovers to an airtight container and refrigerate for up to 3 or 4 days. You can also freeze it for up to 2 months. It’s actually easy to make a double batch to freeze it for another meal.
If frozen, be sure to thaw it in the refrigerator overnight. Then the teriyaki chicken can be reheated in the microwave or in a saucepan or skillet on the stove over low heat.
Make it a Meal
Choose your base:
Sprinkle with a garnish:
- Sliced scallions
- Sesame seeds
- Julienned carrots
How to Meal Prep this Recipe
While I love to make this for the family for dinner, it is also a great option for meal prep lunches. I always keep a supply of meal prep containers on hand so that I can easily pack lunches for myself or my husband.
Choose one or more of the bases and divide it between 4 to 6 containers. Add a side of vegetables to each container, then top with the pineapple teriyaki chicken. Add your garnishes, or keep them in a separate small container to sprinkle on top after you reheat the dish.
Then it’s easy to just grab and go, and pop them into the microwave at lunchtime.
What Instant Pot to Buy
If you need a pressure cooker to make this Instant Pot Pineapple Teriyaki Chicken, I’m going to refer you over to my friends at Pressure Cooking Today for all the details about the best Instant Pot to buy. They have tested out many more than I have, and I’m sure answer all of your questions. But the actual answer to the question for which is best definitely depends on your budget and the size you need based on the many people you usually cook for.
- The Instant Pot Duo is your best budget-friendly option.
- You can get a mini Instant Pot if you are only cooking for one or two and need to save space.
- A 10-quart Instant Pot is great for feeding a crowd.
- Or you can even get a single appliance that does double-duty as a pressure cooker and an air fryer.
Instant Pot Pineapple Teriyaki Chicken (plus slow cooker directions)
- 1 ¼ to 1 ½ lbs boneless skinless chicken breasts
- 20 oz. can Dole Pineapple Tidbits in 100% Pineapple Juice
- 1/3 cup soy sauce or tamari
- 2 teaspoons sriracha or other chili sauce
- 2 Tablespoons rice vinegar
- 1 clove garlic, minced or crushed
- 1 Tablespoon minced fresh ginger or ½ teaspoon dried ginger
- 2 Tablespoons cornstarch or tapioca starch
- 2 Tablespoons cold water
- Rice, rice ramen, cauliflower rice, or zoodles and vegetables for serving
- Sesame seeds, julienned carrots, and scallions for garnish, optional
- Place chicken breasts in your pressure cooker (see Note for slow cooker directions).
- 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.
- 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.
- Close your pressure cooker and set to Manual for 12 minutes. Allow it to reach pressure and cook.
- 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.
- Remove the chicken to a plate and shred with a fork. Set aside while you thicken the sauce.
- 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.
- 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.
- Serve over rice, rice ramen, cauliflower rice, or zoodles and vegetables, and garnish with sesame seeds, julienned carrots, and scallions if desired.
More Instant Pot Recipes
I love my pressure cooker to make meals quickly and tenderize meats easily. Here are some my family loves.