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Easy Pineapple Ginger Chicken (pressure cooker/instant pot)

Instant Pot Pineapple Chicken from Frozen Chicken

When you are busy and forget to thaw the chicken. Garnish with toasted sesame seeds or chopped peanuts, and sliced green onions if desired. To make a complete meal see my notes at the bottom of the page.

Prep: 10 mins

Cook: 30 mins

Additional: 10 mins

Total: 50 mins

Servings: 4

Yield: 4 servings


  • 1 (19 ounce) can unsweetened pineapple chunks

  • 3 tablespoons low-sodium soy sauce

  • 2 tablespoons honey

  • ½ teaspoon salt

  • 4 (4-6 ounce) frozen skinless, boneless chicken breasts or 2 x (8 ounce)

  • 1 red bell pepper, seeded and cut into 1-inch pieces

  • 2 tablespoons cornstarch

  • 1/2 teaspoon ground ginger

  • ½ teaspoon red pepper flakes (Optional)


  • Step 1 Drain pineapple chunks and pour the juice into the bottom of a multi-functional pressure cooker (such as Instant Pot®), reserving 2 tablespoons of the juice. Add soy sauce, honey, and salt; stir to combine. Place frozen chicken breasts into the pot, making sure that they are not touching.

  • Step 2 Close and lock the lid. Select Poultry setting according to manufacturer's instructions; if using the manual setting- set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

  • Step 3 Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes, then release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a warm plate, cover, and let rest for 5 minutes.

  • Step 4 Meanwhile, select Saute function on Instant Pot® and select high temperature. Add bell pepper and saute for 5 minutes. Mix reserved 2 tablespoons pineapple juice with cornstarch and add slowly to the pot. Stir until mixture thickens. Mix in ginger.

  • Step 5 Cut the chicken into 1 inch pieces and add to the pot along with the pineapple chunks. Heat through and serve.

Nutrition Facts

Per Serving: 364 calories; protein 42.8g; carbohydrates 36.4g; fat 5g; cholesterol 112.8mg; sodium 790.7mg.

I serve this meal with brown rice or quinoa and another vegetable to make it more of a complete meal. I suggest roughly 1/2-1 cup of rice and 1 cup of broccoli or other stir fry veggies. I use frozen veggies to make this an even simpler meal. You can prepare the rice while the chicken is cooking.

the chicken.

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