This Instant Pot Hawaiian Chicken is a tropical delight that brings the flavors of the islands right to your kitchen! The perfect balance of sweet, savory, and tangy notes creates an irresistible dish that comes together quickly in your pressure cooker. The tender chicken, colorful bell peppers, and juicy pineapple chunks swim in a perfectly thickened sauce that will have everyone coming back for seconds. It’s the ideal solution for busy weeknights when you want something special without spending hours in the kitchen!

Why You’ll Love This Recipe

  • Minimal Effort, Maximum Flavor: Your Instant Pot does all the heavy lifting while you enjoy the delicious aromas filling your kitchen.
  • Family-Friendly: The perfect balance of sweet and savory flavors appeals to picky eaters and food enthusiasts alike.
  • One-Pot Wonder: Everything cooks together in the Instant Pot, meaning fewer dishes and less cleanup afterward.
  • Versatile: Works beautifully with rice, noodles, or even wrapped in lettuce leaves for a lower-carb option.

Ingredients You’ll Need

  • Chicken thighs: Boneless, skinless and cubed – they stay tender and juicy after pressure cooking, much more forgiving than breast meat.
  • Pineapple: Both juice and chunks bring natural sweetness and that signature Hawaiian flavor. The enzymes in pineapple also help tenderize the chicken.
  • Bell peppers: Red and green provide contrasting colors and slightly different flavor profiles, adding both visual appeal and nutrition.
  • Brown sugar: Adds depth of sweetness that regular sugar just can’t match.
  • Soy sauce: Provides the savory umami foundation of the sauce; low-sodium helps keep the salt levels in check.
  • Hot sauce: Just enough to wake up your taste buds without overwhelming the dish.
  • Ketchup: Adds tomato sweetness and thickness to the sauce.
  • Aromatics: Onion and garlic create the flavor foundation for any good sauce.
  • Ginger: Provides that zingy kick that pairs perfectly with the sweet and savory elements.
  • Cornstarch: The magical thickener that transforms the cooking liquid into a glossy, clingy sauce.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein Swaps

Try using pork tenderloin or boneless chicken breasts instead of thighs. Just be careful not to overcook chicken breasts as they can dry out more easily.

Heat Level Adjustments

For spicier Hawaiian chicken, double the red pepper flakes or add a diced jalapeño. For a milder version, skip the hot sauce and red pepper flakes.

Veggie Additions

Toss in some snow peas, carrots, or broccoli florets during the final heating stage for extra nutrition and color.

Pineapple Options

Fresh pineapple works beautifully if you have it! Just cut it into chunks and use fresh juice if possible.

How to Make Instant Pot Hawaiian Chicken

Step 1: Prepare the Sauce

Whisk together the hot sauce, brown sugar, soy sauce, ketchup, and pineapple juice in a small bowl until well combined. This creates the flavor foundation that will infuse into every bite.

Step 2: Sauté the Vegetables

Add oil to your Instant Pot and set to sauté mode. Cook the green and red bell peppers for about 5 minutes, then add the onions and continue cooking for another 5 minutes until they soften. This initial sauté builds the first layer of flavor.

Step 3: Add Remaining Ingredients

Add the chicken cubes, garlic, salt, black pepper, red pepper flakes, ginger, and pineapple chunks to the pot. Cook for just a minute while stirring constantly to coat everything with the aromatics.

Step 4: Pressure Cook

Pour your prepared sauce into the pot and stir to combine. Seal the Instant Pot, set to manual high pressure for 4 minutes. Once the cooking time ends, allow the pressure to naturally release for 10 minutes before opening the valve to release any remaining pressure.

Step 5: Thicken the Sauce

Return the Instant Pot to sauté mode. Whisk together cornstarch and water to create a slurry, then stir it into the sauce. Let it simmer for 3 minutes until the sauce is beautifully thickened and glossy.

Step 6: Serve

Spoon this tropical delight over rice and garnish with sliced green onions for a pop of color and freshness.

Pro Tips for Making the Recipe

  • Chicken Prep: Cut the chicken into similar-sized cubes to ensure even cooking throughout.
  • Natural Release Matters: Don’t skip the natural pressure release step! This allows the chicken to finish cooking gently and stay tender.
  • Sauce Consistency: For a thicker sauce, add a bit more cornstarch slurry. For a thinner sauce, use less.
  • Layering Ingredients: Adding ingredients in the right order helps develop flavor complexity. Start with aromatics and build from there.
  • Heat Management: When sautéing in the Instant Pot, watch carefully as it can heat unevenly and vegetables may cook faster than expected.

How to Serve

Perfect Pairings

Serve this Hawaiian chicken over a bed of steamed white rice to soak up that delicious sauce. Jasmine rice or coconut rice makes an especially nice complement to the tropical flavors.

Garnish Options

Beyond green onions, try a sprinkle of sesame seeds, fresh cilantro, or even a few crushed macadamia nuts for authentic Hawaiian flair.

Complete the Meal

A simple side salad with a ginger dressing or some quick-steamed broccoli rounds out the meal perfectly.

Make Ahead and Storage

Storing Leftovers

Store any leftover Hawaiian chicken in an airtight container in the refrigerator for up to 4 days. The flavors actually improve after a day as they continue to meld together.

Freezing

This dish freezes beautifully! Portion it into freezer-safe containers and freeze for up to 3 months. The sauce helps keep the chicken moist even after reheating.

Reheating

Thaw overnight in the refrigerator if frozen. Reheat in the microwave until steaming hot, or gently warm in a saucepan on the stove, adding a splash of water or pineapple juice if the sauce has thickened too much.

FAQs

  1. Can I use chicken breasts instead of thighs?

    Absolutely! Chicken breasts will work, but they tend to dry out more easily than thighs. I recommend reducing the pressure cooking time to 3 minutes with a 10-minute natural release to keep them juicy. You might also want to cut them into slightly larger pieces than you would the thighs.

  2. What if I don’t have an Instant Pot?

    No problem! You can make this in a slow cooker by sautéing the vegetables in a pan first, then combining all ingredients except the cornstarch in your slow cooker. Cook on low for 4-5 hours or high for 2-3 hours, then thicken with cornstarch at the end.

  3. Can I make this recipe less sweet?

    Definitely. The sweetness comes primarily from the brown sugar and pineapple. Try reducing the brown sugar to 3 tablespoons and use unsweetened pineapple juice if the regular version is too sweet for your taste.

  4. Is this dish spicy?

    The recipe as written has just a gentle warmth from the hot sauce and red pepper flakes. If you’re sensitive to heat, omit the red pepper flakes. If you love spice, double them or add a diced jalapeño to the vegetable sauté.

Final Thoughts

This Instant Pot Hawaiian Chicken brings a taste of tropical paradise to your dinner table with minimal effort. The combination of juicy chicken, sweet pineapple, and colorful bell peppers in that irresistible sauce is pure magic! Whether you’re looking for a quick weeknight meal or something special to serve guests, this dish delivers big on flavor while keeping your cooking time short. Go ahead and give your taste buds a vacation tonight!

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Instant Pot Hawaiian Chicken Recipe

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  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Hawaiian
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Description

This Instant Pot Hawaiian Chicken is a flavorful and delicious blend of sweet and savory tastes with tender chicken and tropical pineapple flavors. It’s an easy, one-pot comfort meal perfect for weeknight dinners or when you want to impress your family with a hearty dish full of vibrant textures and flavors. Serve it over steamed rice for a satisfying finish.

 

Ingredients

Units Scale

For the Sauce

  • 1 tablespoon hot sauce
  • 1/3 cup light brown sugar
  • 1/3 cup low sodium soy sauce
  • 1/4 cup ketchup
  • 3/4 cup pineapple juice

For the Chicken

  • 2 Tablespoons olive oil
  • 1/2 cup green bell pepper, cut into chunks
  • 1/2 cup red bell pepper, cut into chunks
  • 1/2 cup yellow onion, diced
  • 2 1/2 pounds boneless skinless chicken thighs, cubed
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon ground ginger
  • 8 ounce can of pineapple chunks (do not drain)

For Thickening the Sauce

  • 3 Tablespoons cornstarch
  • 3 Tablespoons water

For Garnish

  • Green onion

Instructions

  1. Prepare the Sauce
    Combine the hot sauce, brown sugar, soy sauce, ketchup, and pineapple juice in a small bowl. Whisk together until well mixed and set aside.
  2. Saute the Vegetables
    Add the olive oil to the Instant Pot and set it to saute mode. Add the green and red bell peppers, and stir occasionally for about 5 minutes. Then, add the diced yellow onions and cook for another 5 minutes until the onions soften.
  3. Cook the Chicken
    Add the cubed chicken, minced garlic, kosher salt, black pepper, red pepper flakes, ground ginger, and pineapple chunks (with the juice) to the Instant Pot. Stir constantly for 1 minute to thoroughly combine the flavors. Cancel saute mode.
  4. Add the Sauce
    Pour the prepared sauce into the Instant Pot. Stir everything together to ensure the chicken and vegetables are coated evenly.
  5. Pressure Cook
    Secure the Instant Pot lid and ensure the valve is set to “Sealing.” Set the Instant Pot to manual high pressure for 4 minutes. Once the cooking time ends, let the pressure release naturally for 10 minutes before carefully opening the valve to release any remaining pressure.
  6. Thicken the Sauce
    Switch the Instant Pot to saute mode again. In a small bowl, make a slurry by whisking together the cornstarch and water, and then stir this mixture into the Instant Pot. Let the sauce simmer for about 3 minutes until it thickens. Cancel saute mode.
  7. Serve
    Serve the Hawaiian chicken over cooked rice, garnished with green onion for a fresh, bright finish.

Notes

  • For a gluten-free option, substitute soy sauce with tamari or coconut aminos.
  • You can also substitute chicken thighs with boneless, skinless chicken breasts if preferred.
  • To cut down on prep time, you can use pre-cut vegetables.
  • Pair this dish with a side of steamed vegetables or sautéed greens for a complete meal.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320kcal
  • Sugar: 14g
  • Sodium: 790
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 35g
  • Cholesterol: 95
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Hey, I'm Evelyn! I'm a home cook with a passion for fun, real recipes that make my kitchen my happy place. Dive in and share the flavor of my everyday foodie adventures!

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