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instant pot pineapple chicken on plate.

Instant Pot Pineapple Chicken (Gluten-Free Option)

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4.9 from 9 reviews

This 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 chicken dinner that can easily be made gluten-free.

  • Total Time: 38 minutes
  • Yield: 4 1x


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 20ounce 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)


  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.


  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.


  • Serving Size: 1/4 of recipe
  • Calories: 253
  • Sugar: 9.7 g
  • Sodium: 489 mg
  • Fat: 6.9 g
  • Saturated Fat: 1.2 g
  • Carbohydrates: 19.1 g
  • Fiber: 1.5 g
  • Protein: 28.4 g
  • Cholesterol: 82.7 mg