Looking for a quick and easy dinner that’s packed with flavor? This Instant Pot Pineapple Chicken and Rice recipe is the perfect combination of sweet, savory, and tangy flavors, all made in one pot for minimal cleanup. With tender chicken, juicy pineapple, and a flavorful sauce, this dish is a family-friendly meal that’s ready in no time.
Cooking with an Instant Pot means you can have a delicious, homemade meal on the table in just about 30 minutes—without having to stand over the stove. This dish is perfect for busy weeknights when you need something satisfying but don’t want to spend hours cooking.
The sweetness of pineapple perfectly balances the savory soy sauce and garlic-infused chicken, creating a tropical-inspired dish that tastes like a restaurant-quality meal. The rice cooks directly in the pot with the sauce, soaking up all those incredible flavors, making every bite absolutely delicious.
Not only is this recipe packed with taste, but it’s also incredibly versatile. You can swap out the chicken for shrimp, tofu, or even pork to suit your preferences. Plus, you can easily customize the level of sweetness and spice to make it just right for your family.
Another great thing about this Instant Pot Pineapple Chicken and Rice is that it’s a complete meal—protein, carbs, and flavor all in one! No need to prepare side dishes, though a sprinkle of green onions or a side of steamed veggies can take it to the next level.
Whether you’re craving takeout flavors with a homemade touch or just want a simple, delicious meal to add to your rotation, this dish is a must-try. It’s easy, flavorful, and guaranteed to be a hit at the dinner table.
Let’s dive into this effortless and tasty Instant Pot Pineapple Chicken and Rice recipe!
Servings
- Serves: 4
Time
- Prep Time: 10 minutes
- Cook Time: 12 minutes (plus pressure build-up & release time)
- Total Time: 30 minutes
Ingredients
- 1 ½ lbs boneless, skinless chicken breast (cut into bite-sized pieces)
- 1 cup jasmine rice (rinsed and drained)
- 1 ½ cups pineapple chunks (fresh or canned)
- 1 cup pineapple juice (from the can or fresh juice)
- ¼ cup low-sodium soy sauce
- ¼ cup honey (or brown sugar)
- 2 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- ½ teaspoon red pepper flakes (optional for spice)
- 1 tablespoon olive oil
- ½ cup chicken broth
- 1 tablespoon cornstarch + 1 tablespoon water (for thickening)
- 2 green onions (sliced, for garnish)
- Sesame seeds (for garnish, optional)
Instructions
- Set the Instant Pot to Sauté mode and heat the olive oil.
- Add the chicken pieces and cook for about 2-3 minutes until lightly browned.
- Stir in the garlic and ginger, cooking for another 30 seconds until fragrant.
- Pour in the soy sauce, honey, pineapple juice, chicken broth, and red pepper flakes (if using). Stir to combine.
- Add the rinsed jasmine rice and pineapple chunks on top. Do not stir—this helps prevent a burn notice.
- Close the lid and set the Instant Pot to Pressure Cook (Manual) on High for 6 minutes.
- Allow a 10-minute natural pressure release, then carefully release any remaining pressure.
- Open the lid and stir the contents gently.
- Mix the cornstarch and water to make a slurry, then stir it into the sauce to thicken. Let it sit for 2 minutes.
- Garnish with sliced green onions and sesame seeds.
- Serve hot and enjoy!
Tips for the Best Instant Pot Pineapple Chicken
- Use fresh or canned pineapple—both work great, but fresh gives a slightly better texture.
- Don’t stir the rice before pressure cooking—this prevents it from sticking to the bottom.
- Adjust the sweetness—add more or less honey depending on your taste preference.
- Swap the protein—this recipe works well with shrimp, pork, or even tofu for a vegetarian version.
- Double the batch—leftovers store well and taste even better the next day!
Summary
This Instant Pot Pineapple Chicken and Rice is a one-pot meal that’s packed with tropical flavors, combining juicy pineapple, tender chicken, and fragrant jasmine rice in a savory-sweet sauce. Ready in just 30 minutes, this easy dish is perfect for busy weeknights and delivers a delicious homemade alternative to takeout!
Instant Pot Pineapple Chicken and Rice Recipe
Ingredients
- 1 ½ lbs boneless skinless chicken breast (cut into bite-sized pieces)
- 1 cup jasmine rice rinsed and drained
- 1 ½ cups pineapple chunks fresh or canned
- 1 cup pineapple juice from the can or fresh juice
- ¼ cup low-sodium soy sauce
- ¼ cup honey or brown sugar
- 2 cloves garlic minced
- 1 teaspoon ginger grated
- ½ teaspoon red pepper flakes optional for spice
- 1 tablespoon olive oil
- ½ cup chicken broth
- 1 tablespoon cornstarch + 1 tablespoon water for thickening
- 2 green onions sliced, for garnish
- Sesame seeds for garnish, optional
Instructions
- Set the Instant Pot to Sauté mode and heat the olive oil.
- Add the chicken pieces and cook for about 2-3 minutes until lightly browned.
- Stir in the garlic and ginger, cooking for another 30 seconds until fragrant.
- Pour in the soy sauce, honey, pineapple juice, chicken broth, and red pepper flakes (if using). Stir to combine.
- Add the rinsed jasmine rice and pineapple chunks on top. Do not stir—this helps prevent a burn notice.
- Close the lid and set the Instant Pot to Pressure Cook (Manual) on High for 6 minutes.
- Allow a 10-minute natural pressure release, then carefully release any remaining pressure.
- Open the lid and stir the contents gently.
- Mix the cornstarch and water to make a slurry, then stir it into the sauce to thicken. Let it sit for 2 minutes.
- Garnish with sliced green onions and sesame seeds.
- Serve hot and enjoy!
Notes
- Use fresh or canned pineapple—both work great, but fresh gives a slightly better texture.
- Don’t stir the rice before pressure cooking—this prevents it from sticking to the bottom.
- Adjust the sweetness—add more or less honey depending on your taste preference.
- Swap the protein—this recipe works well with shrimp, pork, or even tofu for a vegetarian version.
- Double the batch—leftovers store well and taste even better the next day!
