Instant Pot Pineapple Chicken and Rice

Ever dreamt of a dish that tastes like a tropical vacation?

Imagine succulent chicken, sticky rice, and juicy pineapple coming together in one pot, all infused with a savory sauce that transports your tastebuds straight to the islands! This Instant Pot Pineapple Chicken and Rice is a game-changer for dinner — quick to whip up, packed with flavor, and best of all, it bursts with sweetness that balances the savory elements perfectly. Trust me, this recipe is going to become your new weeknight favorite!

Why make this recipe

Why should you dive into making this dish? For starters, it’s a one-pot wonder that cuts down on cleanup time. Who has time to wash endless pans after a long day? Not me! Plus, this meal is family-friendly and super affordable, so you can feed the whole crew without breaking the bank. And let’s be real, if you serve this at dinner, your family might just think you’ve got culinary superpowers. 🙌

Ingredients:

You don’t need fancy stuff — just these basics!

• 1 lb chicken breast, cut into cubes
• 1 cup rice
• 1 can (14 oz) pineapple chunks, drained
• 1/2 cup pineapple juice
• 1/4 cup soy sauce
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Chopped green onions for garnish

Directions:

Ready to get cooking? Let’s do this!

1. Set the Instant Pot to ‘Sauté’ mode and heat the olive oil. Add the chopped onion and garlic, sautéing until soft.
2. Toss in the chicken cubes and cook until no longer pink.
3. Stir in the rice, pineapple chunks, pineapple juice, soy sauce, salt, and pepper.
4. Close the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
5. Once done, allow for a natural release for 5 minutes, then quick release any remaining pressure.
6. Fluff the rice with a fork, garnish with chopped green onions, and serve warm.

How to make Instant Pot Pineapple Chicken and Rice (Overview)

Got the hang of it? Perfect! Here’s a quick breakdown: You start by sautéing the onion and garlic, which fills the kitchen with a mouthwatering aroma. 🥰 Then you add the chicken until it’s golden and slightly crispy. Next, combine your rice and the star of the dish, the pineapple, which brings that sweet-tangy punch. Finally, let the Instant Pot work its magic and just wait for that amazing meal to appear! Pro tip: Don’t skip toasting the garlic — it makes all the difference!

How to serve Instant Pot Pineapple Chicken and Rice

When it’s time to serve, think colorful! Spoon the fluffy rice and chicken mixture into bowls and sprinkle with chopped green onions for that fresh crunch. Pair it with some steamed veggies on the side, and your dinner is a vibrant carnival of flavors and textures! The sweet smell wafting their way through your kitchen will have the whole family flocking to the table in no time.

How to store Instant Pot Pineapple Chicken and Rice

Got leftovers? Awesome! This dish keeps well in the fridge for up to 3-4 days. Just make sure to store it in an airtight container. If you want to freeze it, pop it in a freezer-safe container and it’ll be good for about 3 months. For reheating, just warm it up in the microwave — it’s like enjoying a mini tropical getaway all over again!

Tips to make Instant Pot Pineapple Chicken and Rice

1. Timing is key: Be sure to use the natural release method for the best textured rice.
2. Ingredient swaps: Feeling adventurous? Try adding bell peppers for a bit of crunch or swap out the chicken for tofu for a plant-based option.
3. Texture tips: If you prefer a firmer rice texture, reduce the pineapple juice by a couple of tablespoons.

Variation

Want to change it up? You can easily make this dish vegan by using tofu instead of chicken and coconut aminos in place of soy sauce. Feeling spicy? Add some diced jalapeños or a splash of sriracha for a kick!

FAQs

Can I use brown rice instead of white?
Absolutely! Just adjust the cooking time to about 22 minutes for brown rice.

Can I make this dish ahead of time?
Yes! You can prepare everything in advance and store it in the fridge until you’re ready to cook.

Can I freeze leftovers?
For sure! Just make sure you use a freezer-safe container, and it’s good to go for up to 3 months.

📌 Pin this recipe for your next cozy dinner night!

Instant Pot Pineapple Chicken and Rice

A quick and flavorful one-pot dish featuring succulent chicken, sticky rice, and juicy pineapple infused with a savory sauce, perfect for busy weeknights.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Tropical

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb chicken breast, cut into cubes
• 1 cup rice
• 1 can (14 oz) pineapple chunks, drained
• 1/2 cup pineapple juice
• 1/4 cup soy sauce
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• to taste Salt
• to taste Pepper
• for garnish Chopped green onions

Method

 

Cooking

1. Set the Instant Pot to 'Sauté' mode and heat the olive oil. Add the chopped onion and garlic, sautéing until soft.
2. Toss in the chicken cubes and cook until no longer pink.
3. Stir in the rice, pineapple chunks, pineapple juice, soy sauce, salt, and pepper.
4. Close the lid, set the valve to 'Sealing', and cook on 'Manual' high pressure for 10 minutes.
5. Once done, allow for a natural release for 5 minutes, then quick release any remaining pressure.
6. Fluff the rice with a fork, garnish with chopped green onions, and serve warm.

Notes

Timing is key: Use the natural release method for the best textured rice. You can make this dish vegan by using tofu instead of chicken and coconut aminos in place of soy sauce. Feel free to adjust the flavor with additional veggies or spices.