Pressure Cooker Pineapple Teriyaki Chicken (with slow cooker directions)

An easy and healthy way to enjoy this family favorite. Includes gluten free and paleo serving options and slow cooker directions!
Course Dinner
Cuisine Asian
Keyword instant pot teriyaki chicken, pineapple teriyaki chicken, pressure cooker pineapple teriyaki chicken, teriyaki chicken
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 206kcal
Author Brianne @ Cupcakes & Kale Chips


  • 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.


To make this recipe in your slow cooker, pour the sauce mixture over the chicken in your slow cooker. Cook on Low for 3-4 hours or on high for 6-8 hours, or until the chicken shreds easily. After removing the chicken from the slow cooker to shred it, transfer the sauce to a small saucepan and add the starch slurry, bringing to a boil to thicken. Then return everything to the slow cooker. Alternatively, you can add the starch slurry to the shredded chicken and sauce in the slow cooker and cook on high for an additional 30 minutes. It will thicken, but not quite as much.


Calories: 206kcal | Carbohydrates: 18g | Protein: 25g | Fat: 3g | Cholesterol: 72mg | Sodium: 888mg | Potassium: 564mg | Fiber: 1g | Sugar: 13g | Vitamin A: 80IU | Vitamin C: 11.4mg | Calcium: 23mg | Iron: 1mg