Instant Pot Hawaiian Chicken

This Instant Pot Hawaiian Chicken is made with chicken, pineapple, mango, soy sauce, honey, rice vinegar, ketchup, garlic, and sriracha. 

This combination of Polynesian and Mexican flavors will rock your world! This taco has a little bit of tropical fruit flavors, sriracha, and lime. It is a great dish to make in the slow cooker or the pressure cooker, and you can serve the chicken on a taco or a tostada, if you prefer a nice crunch. This is a healthy, hearty chicken that is perfect for the winter or the summer. It is loaded with chicken, fruit, and can be served with rice or tortillas. You could even use frozen chicken when you are on the go and need to make something quick. It has so much flavor and it is unbelievably easy to make.

This chicken can be served on tortillas or even rice. Nothing better than braised chicken in a soy sauce fruit base. Serving this chicken on a nice corn or flour tortilla and topped with avocados, cilantro, cheese and lime wedges is nothing short of amazing.

How to make Instant Pot Hawaiian Chicken

In a slow cooker, throw in the chicken, pineapple juice, soy sauce, honey, rice vinegar, ketchup, minced garlic, mango and sriracha. Slow cook for 4 hours or cook in a pressure cooker on high for 10 minutes.

Turn the broiler on. When the food is ready, with a slotted spoon take the chicken out and place on a baking sheet. Leave the juice inside the slow cooker/pressure cooker. Broil for 1-2 minutes in the oven until the chicken caramelizes. Scoop as much juice as you want back into the baking sheet and serve the chicken on a warmed tortilla. Garnish with cilantro, lime, and sriracha!

Other dishes to try

• CHICKEN IN ARRABIATA SAUCE
• SPICY LATIN CHICKEN PAELLA
• HONEY ASIAN CHICKEN

Instant Pot Hawaiian Chicken

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• Author: Maxine Dubois
• Total Time: 4 Hours and 10 minutes
• Yield: 4 servings 1x

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Description

This Instant Pot Hawaiian Chicken is made with chicken, pineapple, mango, soy sauce, honey, rice vinegar, ketchup, garlic, and sriracha. 

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Ingredients

Scale 1x2x3x

Slow Cooker:

• 7 thin pieces of chicken
• 1 cup of pineapple juice
• 1 tablespoon of soy sauce
• ⅓ cup of honey
• 1 tablespoon of rice vinegar
• 2 tablespoons of ketchup
• 2 tablespoons of minced garlic
• 1 cup of mango chunks
• 3 tablespoons of sriracha

To Serve:

• Tortillas or rice
• ¼ cup of cilantro to garnish
• 1 sliced lime for serving
• Extra sriracha for serving

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Instructions

1. In a slow cooker, throw in the chicken, pineapple juice, soy sauce, honey, rice vinegar, ketchup, minced garlic, mango and sriracha. Slow cook for 4 hours or heat up in a pressure cooker for 10 minutes.
2. Turn the broiler on. When the food is ready, with a slotted spoon take the chicken out and place on a baking sheet. Leave the juice inside the slow cooker/pressure cooker. Broil for 1-2 minutes in the oven until the chicken caramelizes. Scoop as much juice as you want back into the baking sheet and serve the chicken on a warmed tortilla or even rice. Garnish with cilantro, lime, and sriracha!

Notes

• Do not add juice when you broil the chicken
• You don't need to broil the chicken but it helps the texture

• Prep Time: 10 minutes
• Cook Time: 4 Hours
• Category: Dinner
• Method: Slow Cooker
• Cuisine: Mexican

Nutrition

• Serving Size: 1
• Calories: 260.4
• Sugar: 0.5 g
• Sodium: 921.9 mg
• Fat: 2.7 g
• Saturated Fat: 0.5 g
• Carbohydrates: 36.4 g
• Fiber: 4.7 g
• Protein: 23.5 g
• Cholesterol: 49.3 mg