Sweet and Sour Chicken with Pineapple
This cooking enthusiast has always been linked to the world of gastronomy, through her family.
Cook Time
Cook Time
  • 2 ½cups boneless chicken breastcubed
  • 1 ½cups pineapplediced
For the chicken marinade:
  • 3tbsp olive oil
  • 2cloves garliccrushed
  • 1tsp salt
  • 2tsp fresh gingergrated
  • A pinch of dried goat’s horn chili pepper
For the sweet and sour sauce:
  • ½cup pineapple juiceor cushed pineapple in its juice
  • cup soy sauce
  • ¼cup Water
  • 2tbsp apple cider or white wine vinegar
  • 3tbsp panela or light brown sugar 
  • 1tsp heaping cornstarch
For serving:
  • Pineapple peel
  • Roasted Shelled Almonds
  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.