There’s something magical about throwing a few simple ingredients into an Instant Pot and watching it transform into a meal that feels like you actually tried. This Sweet Hawaiian Instant Pot Chicken is one of those gems. It’s tangy, a little sweet, and the kind of dinner that makes everyone wonder if you secretly hired a chef. I still remember the first time I made this recipe. The kitchen smelled like a tropical vacation, and I half-expected someone to hand me a pineapple drink with a tiny umbrella. That’s the beauty of easy chicken crock pot recipes and instant pot recipe swaps – they give you all the flavor without any of the fuss. This dish sits proudly in the hall of healthy crock pot chicken recipes, but with the Instant Pot twist, it comes together in record time. We’re talking tender chicken, a rich sauce that clings to every bite, and leftovers that might just taste even better the next day. Whether you’re looking for chicken instant pot recipes to add to your weeknight routine or just want to mix up your usual crock pot recipes, this one won’t let you down.

1) Key Takeaways
2) Easy Sweet Hawaiian Instant Pot Chicken Recipe
3) Ingredients for Sweet Hawaiian Instant Pot Chicken
4) How to Make Sweet Hawaiian Instant Pot Chicken
5) Tips for Making Sweet Hawaiian Instant Pot Chicken
6) Making Sweet Hawaiian Instant Pot Chicken Ahead of Time
7) Storing Leftover Sweet Hawaiian Instant Pot Chicken
8) Try these Main Course recipes next!
9) Sweet Hawaiian Instant Pot Chicken
10) Nutrition

1) Key Takeaways

This Sweet Hawaiian Instant Pot Chicken blends tangy pineapple, tender chicken, and a sauce that clings to every bite.
The Instant Pot cooks the dish quickly while keeping flavors bold and bright.
You can enjoy it fresh or save it for a few days since leftovers taste even better.
The recipe works for family dinners, meal prep, or a relaxed weekend meal with friends.

2) Easy Sweet Hawaiian Instant Pot Chicken Recipe

I love recipes that don’t ask me to babysit them. With this Sweet Hawaiian Instant Pot Chicken, I get dinner on the table in about half an hour. That’s faster than the time it takes me to decide which takeout place to order from, and a lot cheaper too. The Instant Pot takes over the heavy lifting, while I sip tea or scroll through my phone.

What makes this recipe shine is the mix of sweet pineapple juice and soy sauce. It creates a sauce that’s savory yet bright, coating every piece of chicken. This is why instant pot recipes often become favorites in my house. They’re quick, reliable, and forgiving even when I measure with my heart instead of spoons.

If you’re new to chicken crock pot recipes or chicken instant pot recipes, this dish is the perfect start. It’s not fussy, and it rewards you with flavors that feel bigger than the effort you put in. Think of it as a little tropical break served over warm rice.

3) Ingredients for Sweet Hawaiian Instant Pot Chicken

Chicken Breasts: I use boneless, skinless chicken breasts because they cook evenly and shred beautifully. Thighs work too if you prefer richer flavor.

Pineapple Juice: This brings sweetness and a little tartness. It balances the salt from soy sauce and gives the dish its Hawaiian twist.

Soy Sauce: The deep savory base of the sauce. It ties everything together and makes each bite bold without being heavy.

Brown Sugar: Just enough to round out the tang and boost the caramel notes. It melts into the sauce and gives it a glossy finish.

Ketchup: A touch of ketchup adds body and a gentle acidity. It blends into the sauce so well you won’t even notice it’s there.

Bell Peppers: Red and green peppers not only add color but also a slight crunch that breaks up the richness of the sauce.

Onion: Sliced onions soften as they cook and melt into the sauce, adding depth without overpowering the pineapple.

Garlic: A couple of cloves, minced, bring a punch that lingers in the background and makes the dish more complex.

Cornstarch Slurry: If you like a thicker sauce, a mix of cornstarch and water will do the trick. It clings to the chicken and rice in every bite.

Cooked Rice: White rice is the go-to for soaking up all that sauce, though brown rice works just as well for healthy crock pot chicken recipes.

Sesame Seeds and Green Onions: For garnish. They add freshness and a little crunch that makes the plate feel finished.

4) How to Make Sweet Hawaiian Instant Pot Chicken

Step 1. Place chicken breasts at the bottom of the Instant Pot. This way, they soak up all the sauce as it cooks.

Step 2. Whisk pineapple juice, soy sauce, brown sugar, ketchup, garlic, and onion. Pour this mix over the chicken. The smell already feels like dinner.

Step 3. Lock the lid and cook on high pressure for about 15 minutes. The Instant Pot does the work while you set the table.

Step 4. Release the pressure quickly. Take out the chicken, shred it with two forks, and drop it back into the pot.

Step 5. Add sliced bell peppers. Stir them in and let the heat soften them for a few minutes without losing their color.

Step 6. If you prefer a thicker sauce, mix cornstarch with water, pour it in, and turn on sauté. Stir until it thickens to your liking.

Step 7. Serve hot over rice, then scatter sesame seeds and green onions for garnish. The dish looks inviting and smells even better.

5) Tips for Making Sweet Hawaiian Instant Pot Chicken

Choose chicken size wisely. Large breasts might need an extra minute, while smaller cuts will be done faster. Uniform pieces help everything cook evenly.

Taste the sauce before you thicken it. Sometimes I add a splash more pineapple juice or a dash of soy sauce depending on my mood. Instant pot recipes like this leave room for small tweaks that fit your taste.

Serve it with rice or noodles. Both soak up the sauce well. If you want to stretch the meal, roasted vegetables on the side bring balance to the sweetness.

6) Making Sweet Hawaiian Instant Pot Chicken Ahead of Time

I’ve learned that some dishes taste better the next day, and this one belongs in that category. The chicken keeps soaking up the sauce overnight, making each bite richer when reheated. That’s why I often make it a day ahead if I expect company.

If you plan to reheat, don’t thicken the sauce right away. Wait until you warm it up again and then add the cornstarch slurry. This avoids clumps and gives you a fresh texture every time.

Store it in a sealed container in the fridge. When you’re ready to eat, a quick warm-up in the Instant Pot or microwave brings it back to life without losing flavor.

7) Storing Leftover Sweet Hawaiian Instant Pot Chicken

Leftovers last up to three days in the fridge. The sauce might thicken a little more as it cools, but that only makes it cling better to rice when reheated. Instant Pot recipes often surprise me with how well they hold up after cooking.

If you plan to freeze, portion it out into smaller containers. That way, you don’t have to thaw the whole batch when you just need a quick lunch. Let it cool before freezing to avoid ice crystals forming in the sauce.

When reheating, I like to add a splash of pineapple juice or water. It loosens up the sauce without washing out the flavor. A quick stir and it’s almost as good as fresh.

8) Try these Main Course recipes next!

9) Sweet Hawaiian Instant Pot Chicken