Name: Instant Pot Hawaiian Teriyaki Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Hawaiian
Ingredients: 2 pounds boneless skinless chicken thighs; 1/2 cup low-sodium soy sauce; 1/2 cup pineapple juice (from canned pineapple chunks); 1/3 cup brown sugar, packed; 2 tablespoons rice vinegar; 1 teaspoon sesame oil; 1 teaspoon garlic powder; 1/2 teaspoon ground ginger; 1/8 teaspoon crushed red pepper flakes (optional); 1 tablespoon cornstarch; 1 tablespoon water; 1 can (20 ounces) pineapple chunks, drained (reserve juice for sauce); Cooked rice, for serving; Optional toppings: chopped green onions, sesame seeds

Why You’ll Love Instant Pot Hawaiian Teriyaki Chicken Recipe

It comes together quickly thanks to the pressure cooker—less hands‑on time, more flavor.
The sauce balances sweet pineapple with umami teriyaki for a crowd‑pleasing glaze.
It’s versatile: serve it over rice, in bowls, with greens, or in wraps.
The leftovers make a great meal prep option.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken (typically boneless, skinless thighs or breasts)
Pineapple juice
Soy sauce
Brown sugar or sweetener
Garlic (minced)
Ginger (fresh or ground)
Cornstarch (for thickening)
Water
Optional: pineapple chunks, sesame seeds, green onions

Directions

Prepare the chicken by trimming excess fat and optionally cutting into pieces.
In the Instant Pot, combine pineapple juice, soy sauce, brown sugar, garlic, and ginger to make the sauce.
Add the chicken to the pot and stir to coat with sauce. If using, add pineapple chunks.
Seal the Instant Pot lid and set to high pressure for the recommended cook time (often ~8–10 minutes for thighs, more for breast).
Once the cooking cycle is complete, allow a natural release for a few minutes, then quick release any remaining pressure.
Remove the chicken and set aside.
Turn the Instant Pot to sauté mode. Mix cornstarch with water to make a slurry, then stir into the sauce to thicken.
Return the chicken to the pot, toss in the thickened sauce until well coated.
Serve hot over rice, with steamed vegetables, or as desired.

Servings and timing

Yields: typically 4 servings (adjustable)
Prep time: ~10 minutes
Cook time (pressure + release): ~15–20 minutes
Total time: ~25‑30 minutes

Variations

Spicy version: add red pepper flakes, Sriracha, or chopped chili to the sauce.
Low sodium: use low‑sodium soy sauce and reduce added salt.
Vegetable boost: stir in bell peppers, snap peas, or broccoli after pressure cooking (use sauté mode).
Pineapple swap: use fresh pineapple chunks instead of canned (adjust cooking times slightly).
Protein swap: substitute shrimp or tofu (reduce cook time accordingly).

Storage/Reheating

Storage: Let cool, then store in airtight containers in the refrigerator for up to 3–4 days.
Freezing: Freeze in portions for up to 2–3 months.
Reheating: Reheat gently in a saucepan over low heat, stirring and adding a splash of water or broth if needed to loosen the sauce. You can also microwave in short intervals, stirring in between.

FAQs

What cut of chicken works best?

Boneless, skinless thighs are ideal because they stay moist and flavorful under pressure. Breasts can be used, but risk drying if overcooked.

Can I use frozen chicken?

Yes. Increase the pressure cooking time slightly and ensure full thawing inside the pot. Also check for doneness before reducing pressure.

How do I make the sauce thicker?

Use a cornstarch slurry (cornstarch + water) added during the sauté mode after pressure cooking. Stir until desired consistency.

Can I omit the sugar or use a substitute?

Yes. You can use honey, maple syrup, or a sugar substitute; adjust quantity to taste. Reducing too much may affect caramelization and balance.

Is the dish gluten-free?

It can be if you use gluten‑free soy sauce or tamari. Make sure all ingredients (like broths or sauces) are certified gluten‑free.

Can I make this in a slow cooker instead?

Yes, though flavors deepen differently. Cook on low for 4–6 hours or high for 2–3, then thicken the sauce at the end.

Can I double or halve the recipe?

Yes. Just maintain the sauce‑to‑chicken ratio. For doubling, you may need a larger pot and slightly more thickening agent.

What sides go well with this chicken?

Steamed rice, quinoa, cauliflower rice, roasted vegetables, or a crisp salad all pair nicely.

Why did my sauce turn out too thin?

Possibly too much liquid, or insufficient thickening. Use the cornstarch slurry and allow simmering to reduce and concentrate the sauce.

How can I add more flavor or depth?

Try adding a splash of rice vinegar, a bit of toasted sesame oil, or fresh green onions and sesame seeds just before serving.

Conclusion

This Instant Pot Hawaiian Teriyaki Chicken delivers tropical, savory flavor in a fast, fuss‑free meal. With tender chicken coated in a rich pineapple‑teriyaki glaze, and plenty of flexibility for substitutions and side pairings, it’s sure to become a weeknight favorite. Let me know if you like, and I can also extract the exact ingredient measurements or adapt it (e.g. for paleo, low-carb) for you!