This gluten-free Instant Pot Pineapple Chicken recipe is so flavorful, and takes only 40 minutes to make. Serve it with steamed rice or sautéed cauliflower rice. Everyone in the family will love this easy winner chicken dinner.

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bowl of instant pot pineapple chicken served with white rice and a bowl of pineapple chunks

This Instant Pot Pineapple Chicken dish is one of those recipes you need when you’re too busy to plan anything fancy for dinner, but you’re really want something flavorful and satisfying. 

The 40 minutes necessary for this recipe includes prep time, time to pressure, cooking time, and 10 minutes of natural release. I promise this is one of the easiest recipes you’ll ever make in your Instant Pot!

This recipe tastes a lot like Chicken Teriyaki, but with the addition of sweet pineapple chunks. It is sooooo yummy.

cooked teriyaki chicken in the base of the instant pot ready for serving

Homemade Sauce

You’ll never buy bottled teriyaki sauce after you see how easy it is to make your own. It’s healthier, too, because you have control over the ingredients.

Most bottled teriyaki sauces are filled with preservatives and refined sugar (see my related post on the best gluten-free sauces). I used just a tablespoon of coconut sugar and that was just the perfect amount for this Instant Pot Pineapple Chicken.

The combination of coconut aminos, pineapple, and coconut sugar makes for a sticky, yummy sauce.

photo with labeled ingredients for instant pot teriyaki chicken

Recipe Steps

Step One

Saute your chicken, onion, and garlic in the stainless steel insert of the Instant Pot. Add the broth, aminos, coconut sugar, and pineapple chunks. Leave out the coconut sugar for Whole30.

As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.

ingredients for instant pot teriyaki chicken ready to be cooked in the pot

Step Two

Lock on the lid and set the time to 8 minutes at high pressure.

Step Three

Once the cooking time is complete, let the pressure come down for 10 minutes, then release the rest of the pressure.

Step Four

Stir in the arrowroot and simmer for a few minutes to thicken the sauce.

Step Five

Serve hot with cooked white rice or sautéed cauliflower rice, plus a side of steamed veggies.

instant pot teriyaki chicken served in a bowl with white rice and sprinkled with parsley

Honestly, making a 40-minute meal using chicken in the Instant Pot is one of my favorite tricks for getting healthy food on the table day after day. An additional benefits is that using a pressure cooking to cook chicken means that it rarely gets dried out (because the moisture is trapped inside the pot).

FAQs 

Is this recipe Whole30?

Yes, if you leave out the coconut sugar. Don’t worry, the sauce will still be sweet from the pineapple. And, be sure to serve this chicken dish with sautéed cauliflower rice to keep it Whole30.

Can I buy gluten-free teriyaki sauce?

Yes, but you need to be careful to read the labels. My favorite brand is this Primal Kitchen Organic No Soy Teriyaki Sauce & Marinade.

Other Healthy Chicken Recipes You Might Like

Plus, don’t miss my round-up of my other gluten-free and dairy-free Instant Pot Chicken Recipes. 

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

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bowl of instant pot teriyaki chicken served with a gold fork

Instant Pot Pineapple Chicken

★★★★★

5 from 8 reviews
Print Recipe

Description

This gluten-free Instant Pot Pineapple Chicken recipe is so flavorful, and takes only 40 minutes to make. Serve it with steamed rice or sautéed cauliflower rice. Everyone in the family will love this easy winner chicken dinner.

Ingredients

Units Scale
  • 1 tablespoon cooking oil (I used avocado oil)
  • 1.25 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
  • 1 medium onion, chopped
  • 1 red or green bell pepper, cored and sliced
  • 2 garlic cloves, minced
  • 1 20–ounce can pineapple chunks (with the juice)
  • 1/4 cup soy sauce, tamari, or coconut aminos (use tamari or coconut aminos for gluten-free)
  • 1 tablespoon brown sugar (use coconut sugar for a lower glycemic version)
  • 2 tablespoons arrowroot starch
  • 2 tablespoons rice vinegar
  • 2 tablespoons chopped green onions (optional, for serving)
  • 2 cups cooked rice or cauliflower rice (optional, for serving)

Instructions

  1. Press the Sauté button on your Instant Pot and pour in the cooking oil. Let the oil heat up for about two minutes.
  2. Then, add the chicken, onion, bell pepper, and garlic into the pot and sauté for about 3 minutes, stirring so the chicken starts to change color on all sides.
  3. Cancel the Sauté function and add the pineapple chunks and the pineapple juice, soy sauce (or tamari or coconut aminos), and brown sugar. Stir to combine.
  4. Lock on the lid, select the Pressure Cook function, and adjust to high pressure for 8 minutes. Make sure the steam valve is set in the “Sealing”.
  5. When the cooking time is up, let the pressure come down naturally for 10 minutes and then quick-release the remaining pressure.
  6. Remove the lid and press the Sauté button and add the arrowroot starch to the pot. Use a whisk to make sure the starch dissolves into the liquid. Let the liquid simmer for about 2 minutes so it can start to thicken.
  7. Cancel the Sauté button and stir in the rice vinegar.
  8. Serve hot.
  9. Serve immediately, or cover and refrigerate for up to 4 days.

Notes

  1. The nutrition data does not include rice or cauliflower rice for serving.
  2. The total cooking time includes approximately 10 minutes for the Instant Pot to come up to pressure. The total time also includes 10 minutes of natural pressure release.
  • Category: Main dish
  • Method: Instant Pot
  • Cuisine: Healthy

Keywords: instant pot hawaiian chicken, homemade gluten-free teriyaki sauce

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