Pineapple Chicken Wings: Sweet & Sticky Brown Sugar Glaze

The pressure builds and you start counting down minutes until you eat. You hear the valve hiss and your mouth waters just picturing those pineapple chicken wings. It’s that kinda excitement that makes waiting for dinner feel like a tiny adventure in your kitchen.

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You spot the sealing ring snug in place, knowing it’s what keeps that lovely broth depth working its magic inside the pot. The slow release is the hardest part, you gotta admit. It’s like you wanna rip that lid off but you know the secrets held inside need just a bit more time.

Counting down that pressure build and thinking about tender wings soaked in a tangy pineapple glaze, you recall how the smells start sneaking out and filling your space. It’s the kinda cooking that just makes you wanna dive right in right when that valve finally drops.

Why This Recipe Works Every Single Time

• Chicken wings cook evenly in the pressure cooker locking in juicy flavor.
• The sealing ring ensures no steam escapes so the broth stays nice and deep.
• That sweet pineapple glaze caramelizes just right when finished under broiler heat.
• Apple cider vinegar adds just enough tang to balance the sugar.
• Pressure build cooks wings fast but tender enough to pull apart quick.
• Perfect blend of spices including paprika and cayenne keeps it flavorful, not bland.
• Slow release of pressure keeps the meat juicy instead of drying out.

Everything You Need Lined Up

• 2 kg chicken wings
• 2 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 tablespoon salt
• ½ teaspoon black pepper
• ½ teaspoon cayenne
• 1 tablespoon sweet paprika
• 1 tablespoon brown sugar
• 425 g tinned pineapple blended
• 1 tablespoon tomato ketchup
• 1 teaspoon minced ginger
• Juice of half a lime
• 1 - 3 teaspoon dried chili flakes depending on your spice vibe
• 120 ml apple cider vinegar
• 120 g castor sugar
• 1 minced garlic clove
• 1 tablespoon corn flour mixed with 2 tablespoon water
• 1 chopped spring onion
• Extra lime wedges, coriander and sesame seeds for garnish

You gotta have all these ready before you start. It really helps keep things fast and trouble-free when you got your mise en place down. The spices make that heck of a tasty rub, and the blended pineapple is the heart of your glaze. Don’t skip that juice of lime, it freshens things up real good.

Your Complete Cooking Timeline

• Preheat your oven to 200 (400) and line a baking tray with parchment paper. This preheat step is gonna make sure your wings crisp up nicely.
• In a big bowl, toss chicken wings with olive oil, garlic powder, salt, black pepper, cayenne, paprika, and brown sugar. Get every wing coated good and even.
• Arrange wings in a single layer on your lined tray. Don’t crowd them or they won’t crisp right.
• Bake for 25 30 minutes. Don’t forget to flip them halfway so they get that goldeny-brown color all over.
• While wings bake, combine blended pineapple and ketchup in a saucepan. Bring it up to a simmer, stir a bit here and there for 5 7 minutes. This thickens it to a sticky glaze.
• Pull wings out from the oven and brush them liberally with that pineapple glaze. Use all that flavor!
• Pop them back in the oven for 5 7 minutes so the glaze caramelizes nice and sticky on your wings.
• Serve hot, sprinkle chopped spring onion, coriander, maybe some sesame seeds, and squeeze on extra lime wedges just before eating if you like extra tang.

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This is where that valve hiss and slow release you got going in your pressure cooker really pays off. The wings stay moist inside but that broil at the end gives you crispy with that sweet tang finish.

Valve Hacks You Need to Know

• If you wanna speed up getting to pressure, close the lid right after adding broth and spices. It helps the pressure build faster.
• To avoid drama with steam, make sure your sealing ring is clean and properly in place before you start.
• When releasing pressure, slow release is your friend. Don’t blow it open unless you’re extra sure the wings are ready.
• Use the natural release time to peek through the window or smell the aromas wafting out. It kinda builds up your appetite real good.
• Place a towel over the valve when slow releasing to catch any drips that might spritz out unexpectedly.

Your First Taste After the Wait

You grab that first wing and the sticky glaze clings just right to your fingers. You notice the sweet tang from the pineapple hitting the taste buds first, kinda bright and fresh.

Then the blend of spices pops through. You got the heat from cayenne and chili flakes but it ain't overbearing, more like a good hug on your palate. The hint of garlic and ginger rounds it all out.

As you chew, the meat is fall-off-the-bone tender, perfectly cooked in that broth depth with juicy goodness in every bite. It’s dang satisfying, you can’t help but go back for more fast.

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Making It Last All Week Long

You can save leftovers easy and still get that juicy goodness later on. Just cool the wings completely before storing.

Store them in an airtight container in the fridge up to 4 days. When reheating, use your oven on low heat or a skillet to keep that crisp instead of a microwave.

If you wanna keep them longer, pop the cooled wings in freezer bags, squeeze out the air, and freeze. They’ll last about 3 months. Thaw overnight in fridge before reheating for best texture.

What People Always Ask Me

• Can I use fresh pineapple instead of canned? Totally. Just blend fresh pineapple yourself, and maybe add a touch of sugar if it’s not sweet enough.
• What if I don’t like spicy? Dial back the cayenne and chili flakes. You can even skip ‘em for milder wings with all the same flavor.
• Can I make these wings without an oven? Sure, you can finish the glaze on stovetop by simmering wings briefly in the sauce to get sticky goodness.
• How important is the slow release? It’s pretty key to keep the meat juicy. Quick release can dry out the wings or make ‘em tough.
• Can I double the recipe? Yes, but don’t crowd your pressure cooker. It needs space to build good pressure and cook evenly.
• Why add apple cider vinegar? It cuts through the sweetness and balances the glaze with a nice tang that’s just right.

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Pineapple Chicken Wings Pressure Cooker Recipe

Sticky, tangy, fall-off-the-bone tender chicken wings coated in a sweet pineapple glaze made easy with a pressure cooker and finished with a crispy caramelized finish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Cuisine Mediterranean

Servings 2 people

Calories 1938 kcal

Equipment

• 1 Mixing bowl Large
• 1 Saucepan For glaze
• 1 Baking tray Lined with parchment paper

Ingredients

  

Main ingredients

• 2 kg chicken wings
• 2 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 tablespoon salt
• ½ teaspoon black pepper
• ½ teaspoon cayenne
• 1 tablespoon sweet paprika
• 1 tablespoon brown sugar
• 425 g tinned pineapple blended
• 1 tablespoon tomato ketchup
• 1 teaspoon minced ginger
• ½ lime juiced
• 1-3 teaspoon dried chili flakes depending on your spice vibe
• 120 ml apple cider vinegar
• 120 g castor sugar
• 1 garlic clove minced
• 1 tablespoon corn flour mixed with 2 tablespoon water
• 1 spring onion chopped
• lime wedges for garnish
• 1 handful coriander for garnish
• 1 pinch sesame seeds for garnish

Instructions

 

Instructions

• Preheat oven to 200°C (400°F) and line a baking tray with parchment paper.
• In a big bowl, toss chicken wings with olive oil, garlic powder, salt, black pepper, cayenne, paprika and brown sugar until evenly coated.
• Arrange wings in a single layer on baking tray and bake for 25–30 minutes, flipping halfway through baking.
• Meanwhile, combine blended pineapple and ketchup in a saucepan. Simmer 5–7 minutes to thicken. Add lime juice, then stir in corn flour slurry. Cook another minute until thick.
• Remove wings from oven, brush with pineapple glaze and return to oven for 5–7 more minutes to caramelize.
• Serve hot with chopped spring onion, coriander, sesame seeds and lime wedges.

Notes

You can store leftovers in the fridge for up to 4 days or freeze them for up to 3 months. Reheat in oven or skillet for best texture. Adjust chili flakes and cayenne to control the spiciness level. Use fresh pineapple if preferred and make sure to slow release pressure in cooker for tender wings.