Sweet and Sour Chicken with Pineapple
By :Karen Tumani
20201117_134553-1-scaled-1046x1104-c-default (1)-min
20201117_134553-1-scaled-1046x1104-c-default (1)-min
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Rating: 0
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Cuisine Asian
Difficulty Medium
Browse Category Main Dishes
Duration 8 Minutes
Cooking Technique Pressure Cook, Saute
Home Category Main Dishes
Cook Time 8 Minutes
Servings
4 Servings
Ingredients
  • 2 ½ cups boneless chicken breast, cubed
  • 1 ½ cups pineapple, diced
For the chicken marinade:
  • 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
For the sweet and sour sauce:
  • ½ cup pineapple juice or cushed pineapple in its juice
  • 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
For serving:
  • Pineapple peel
  • Roasted Shelled Almonds
Cuisine Asian
Difficulty Medium
Browse Category Main Dishes
Duration 8 Minutes
Cooking Technique Pressure Cook, Saute
Home Category Main Dishes
Cook Time 8 Minutes
Servings
4 Servings
Ingredients
  • 2 ½ cups boneless chicken breast, cubed
  • 1 ½ cups pineapple, diced
For the chicken marinade:
  • 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
For the sweet and sour sauce:
  • ½ cup pineapple juice or cushed pineapple in its juice
  • 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
For serving:
  • Pineapple peel
  • Roasted Shelled Almonds
20201117_134553-1-scaled-1046x1104-c-default (1)-min
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. 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.
  2. Mix the ingredients for the sauce so that the corn starch is well dissolved. Set aside.
  3. 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.
  4. 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.
  5. When done cooking, press Cancel and turn the steam release handle to Venting. Once all the pressure is released, open the lid.
  6. 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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