Instant Pot Pineapple Chicken and Rice Recipe
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!
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
- 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
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!
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Use fresh or canned pineapple—both work great, but fresh gives a slightly better texture.
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Don’t stir the rice before pressure cooking—this prevents it from sticking to the bottom.
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Adjust the sweetness—add more or less honey depending on your taste preference.
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Swap the protein—this recipe works well with shrimp, pork, or even tofu for a vegetarian version.
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Double the batch—leftovers store well and taste even better the next day!