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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Instant Pot Polynesian Pineapple Chicken Recipe

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This recipe for Instant Pot Polynesian Pineapple Chicken is from The Knutsen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  

2-4 pounds of boneless, skinless chicken thighs
2 red bell peppers, cut into chunks
16 oz bottle of Catalina salad dressing (or California French – same thing)
2 tbsp of apple cider vinegar
2/3 cup of honey
20 oz can of pineapple chunks (in juice, NOT heavy syrup), drained
3 tbsp of cornstarch + 3 tbsp of water (OR 3 tbsp of the pineapple juice from the can!)

Directions:
Directions:
Add the Catalina dressing, apple cider vinegar and honey to the Instant Pot. Whisk together so it forms a sauce

Add the red bell peppers and mix with the sauce and then lay the chicken thighs on top
Secure the lid and cook on “Manual” or “Pressure Cook” High Pressure for 10 minutes. Quick release when done

Carefully remove the chicken with tongs and place in a serving dish. Hit “Keep Warm/Cancel” and then “Sauté” so it’s on the “High” or “More” setting. Add in the drained pineapple chunks and cornstarch slurry. Stir very well, giving the bottom of the pan a little scrape (not because anything should be stuck to it, but just to mix in any settled honey or cornstarch). Let is set for a minute and bring to a bubble. Once it bubbles for another minute, give it a stir, turn the pot off and let the sauce cool a little. It will thicken nicely
Once the sauce has cooled down some, spoon it (and the peppers and pineapple) over the chicken and serve with a rice of your choice

 

 

 

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