Chicken Teriyaki

By: Matt Pelton

Chicken Teriyaki
This version is the island version of Teriyaki. It is great served over rice and with a pasta salad or great served in a roll as a sandwich.
cuisine icon Cuisine
Japanese
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
30-60 min, 6 servings, barbecue sauce, boneless skinless chicken thighs, canola oil, contributed, cook 30 min, crushed pineapple, easy, japanese, liquid smoke mesquite, main course, Matt Pelton, prep 10 min, pressure cook, sauté, teriyaki sauce, water

prep icon Prep Time
10 min
cook icon Cook Time
30 min

serving icon Servings
6 servings
Ingredients
  • 1/4 cup canola oil
  • 2-3 lbs boneless skinless chicken thighs
  • 1 cup teriyaki sauce
  • 1/2 cup barbecue sauce
  • 2 tsp liquid smoke mesquite
  • 1/2 cup crushed pineapple
  • 1/4 cup Water
Instructions
  • Begin by adding the oil to the Instant Pot and setting it to sauté high. When the oil is hot, brown the chicken thighs well on both sides and set them to the side.
  • Add the remaining ingredients to the pot and whisk together making sure to scrape the bottom well.
  • Return the chicken to the pot, close the lid, and select meat/stew high and set the time for 25 minutes. Quick release pressure. Serve either pulled or sliced with the sauce drizzled over the top.
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