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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
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

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!