Sweet and Sour Chicken with Pineapple


  • 2 ½ cups boneless chicken breast, cubed
  • 1 ½ cups pineapple, diced
  • 3 tbsp olive oil
  • 2 cloves garlic, crushed
  • 1 tsp salt
  • 2 tsp fresh ginger, grated
  • A pinch of dried goat's horn chili pepper
  • ½ cup pineapple juice
  • ⅓ cup soy sauce
  • ¼ cup water
  • 2 tbsp apple cider or white wine vinegar
  • 3 tbsp panela or light brown sugar
  • 1 tsp heaping cornstarch
  • Pineapple peel
  • Roasted Shelled Almonds
  • Cover the chicken with the marinade. Meanwhile, cut the pineapple in half and make longitudinal and perpendicular cuts. Using a spoon, scoop out all the flesh from one of the pineapple halves.
  • Mix the ingredients for the sauce so that the corn starch is well dissolved. Set aside.
  • Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 4 Minutes . Add 3 tbsp olive oil, the chicken with the marinade, and the pineapple. Once ready, add the sweet and sour sauce and stir well.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 4 Minutes.
  • When done cooking, press Cancel and turn the steam release handle to Venting. Once all the pressure is released, open the lid.
  • You can serve as a single dish on the pineapple garnished with almonds and cilantro or accompanied with whatever you want.
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