Instant Pot Aloha Chicken–an easy dump and go dinner of savory and sweet chicken, pineapple and sauce served over rice…all made together in the Instant Pot.
Instant Pot Aloha Chicken
Juicy chunks of pineapple with tender bites of chicken in a pineapple-soy sauce! This is a really simple dump and go recipe but it tastes so good! Make sure to make the pot-in-pot rice because you’ll want something to soak up the delicious sauce.
- I used my 6 quart Instant Pot Duo 60 7 in 1*. You can also make this in an 8 quart pot. You may want to add an extra ½ cup of liquid (pineapple juice or broth) to make sure the pot comes to pressure for the 8 quart pot. If you’re not making pot-in-pot rice you can use a 3 quart pot.
- I used one of these stackable pans* with a lid on top to make my pot-in-pot rice. I used a tall trivet* to raise up the rice pan above the chicken. I made long grain white rice and it was perfect. You can also make jasmine or basmati rice. Sorry, brown rice won’t work because it won’t cook in the same amount of time as the chicken. You can make brown rice in a separate Instant Pot. If you’re trying to eat lower carb than forego the rice and serve over riced cauliflower instead.
- This Instant Pot Aloha Chicken can be gluten free. Use gluten free soy sauce or tamari sauce.
- This recipe is dairy free!
- I love using boneless, skinless chicken thighs for this recipe because the meat stays moist and tender. You can also use breasts, however they won’t be as moist and tender. Use the same cooking times listed in the recipe card for breasts.
- This chicken and sauce is a little sweet but not over the top sweet. I like the sweet warm chunks of pineapple but if you’re not a fan you can always just make the sauce with pineapple juice and forego adding the chunks of pineapple into the sauce.
- You can prep this ahead of time and place ingredients into a gallon size freezer zipper bag and freeze for up to 3 months. When ready to serve place bag in the refrigerator the night before and let thaw out overnight. You’ll want it thawed enough for the frozen mass to be able to be manipulated to fit inside the Instant Pot. Cook according to frozen chicken directions in the recipe card below.
- Serve this chicken, rice and sauce alongside steamed broccoli or stir fried veggies.
- Store leftovers in an airtight container in the refrigerator for up to one week. This also makes a good freezer meal to rewarm later.
More Recipes You’ll Love…
Instant Pot Hawaiian Haystacks
Spicy Chipotle Chicken With Hawaiian Sweet Jalapeno Rolls
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Instant Pot Aloha Chicken
- Prep Time: 15 minutes
- Cook Time: 12 minutes (plus 10 minute NPR)
- Total Time: 27 minutes
- Yield: 6 servings 1x
An easy dinner for savory and sweet chicken, pineapple and sauce served over rice…all made together in the Instant Pot.
For chicken and sauce:
- 1 1/2 pounds boneless, skinless chicken thighs (frozen is okay)
- 2 Tbsp low sodium soy sauce
- 1/4 tsp black pepper
- 1/2 tsp ground ginger (or 2 tsp fresh minced ginger)
- 1/2 tsp garlic powder (or 2 tsp fresh minced garlic)
- 1 Tbsp coconut oil
- 1 Tbsp brown sugar
- 1 (20 oz) can pineapple chunks in 100% juice
- 3 Tbsp cornstarch + 3 Tbsp water
- Salt and pepper
For pot in pot rice:
- 2 cups long grain white rice
- 2 1/2 cups water
- Open can of pineapple and drain all the juice (it should be about ¾ cup) into the Instant Pot. Add in the chicken. Add in soy sauce, pepper, ginger, garlic, coconut oil and brown sugar.
- If you want to make pot in pot rice: Fill a pot in pot dish* with rice and water. Cover. Place a tall trivet into the Instant Pot (maneuver around the chicken) and place the covered pan on top of the trivet.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes for frozen chicken or 12 minutes for fresh chicken. When time is up let pot sit for 10 minutes and then move valve to venting to release any remaining pressure. Remove lid.
- Carefully remove the pan of rice. Remove the trivet. Shred the chicken. Stir in the pineapple chunks.
- Turn Instant Pot to sauté setting. Make a cornstarch slurry by mixing cornstarch and water together until smooth. Stir the mixture into the pot. Stir until sauce is thickened. Turn off Instant Pot. Add a little salt and pepper to taste and, if needed, a splash of soy sauce.
- Serve the chicken, sauce and pineapples over rice.
- Category: Chicken
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Kind of plain, I’d add red & green peppers next time.
is there a substitute for the coconut oil? how would it affect the recipe if I left it out? I don’t have any. thanks Karen,
You can leave it out…it’s okay will just be a little less flavorful!
Brenda Costanza says
Hi everyone I made this it was so good I sprinkled sesame seeds on top and broccoli florets as a side dish
I’m so glad you liked it Brenda!
Mary Tee says
Thank you, Karen, for this recipe. I just made it for my family & it was really yummy. I used pineapple tidbits & I also added 1 can of sliced mushrooms but without the water. Turned out very good. Thank you again🙏.
Nice! Love that idea with the mushrooms.
I made this dish a few days ago. My whole family enjoy it.
I have a question. How much does this make?
I under stand you put 4-6 servings on nutritional info.
I also want to know what is the measurement used for size.
Can you enlighten please?
Hi Teresa, I am not sure the individual weight of each serving. I unfortunately didn’t write down that info when creating the recipe.
Karen, could you use pineapple juice and then fresh pineapple, I think that would be really good especially if the pineapple was grilled just a bit. What do you think??
Um yes that sounds amazing!
tom y says
Thank you so much. The new information has joined the rest of the recipe in my computer. I hope to enjoy it this weekend.
Tom Yongen says
Hello Karen, I realize this is a double repeat, but was interested in the yield and Nutritional value of the recipe. As I have gotten older live alone these things become more important to me. Thank you
Sorry about that. I just added in the info!
Hi Karen, I have been looking at the Instant Pot 7inch cake pan to use for some of your recipes but now you show this stackable insert pan for this recipe. Would something like this be a more versatile purchase, meaning I can use it pot in pot style like you do here, but also use it like the 7inch cake pan for other recipes such as cakes and frittatas that require something like the cake pan they also sell?
In other words, would the stackable serve both uses? No point in buying both items if I dont have to, right?
I think you’re right. You don’t need both. I use the stainless steel pans more for rice. The cake pans are deeper though so more versatile.
Thanks Karen….if I decide to buy the stackable pans I will definitely purchase thru your link
Hi. I want to make this recipe, but have not used my pot in potpan before. Do I put 2 cups rice and 2 1/2 cups Water in the pot in pot pan. Just pineapple juice and soy sauce in the Instant pot liner with the chicken and spices?
Yes you are correct!
MARY F HOLLEY says
May I get the nutritional values for this recipe, please?
Yes just added it in!
MARY F HOLLEY says
Mary Jones says
Can you use crushed pineapple?
Daniel R says
How many people does this serve? Also, I’ve never made rice in PIP, how much water should be added?
I would say it serves 4-6. Add 2 cups long grain white rice and 2 1/2 cups water to the pan.