Steam curls up from the valve and your stomach starts talking back. It’s got that kinda rumble that says dinner’s gonna be good tonight. You notice how the smell fills up your kitchen, real cozy and inviting.
The float valve pops up slowly as the pressure builds, that hissing sound kinda makes you smile. You remember the first time you made this dish, it was like the whole house was wrapped in warmth and promise.
You’re kinda hooked on how easy it all comes together. Just toss everything in, close that lid tight, and wait for the broth depth to soak into every piece of chicken. You sense the sweet and tangy pineapple mingling with the soy sauce, a perfect combo you can’t get enough of.
Why This Recipe Works Every Single Time
- The pressure build locks in juicy chicken every single time so it never dries out.
- The slow release keeps the meat tender and lets flavors mellow out real good.
- Sweet pineapple chunks add a fresh fruity punch that cuts the savory sauce.
- Tiny bit of brown sugar balances all the salty and tangy notes just right.
- Using soy sauce or tamari lets you control the saltiness to your liking.
- Red bell peppers add color and crunch so it’s not just soft chicken all day.
- Easy ingredients that you can line up quick without hunting forever.
Everything You Need Lined Up
First off you gotta have about a half pound of boneless skinless chicken breasts cubed. That’s the star of the show.
Grab 2 tablespoons of soy sauce or tamari if you wanna keep it gluten-free. It really brings in the depth you want.
Mix in 1 teaspoon of tomato paste to give that sauce a rich feel and a little tang. To punch it up more, add 1 teaspoon Worcestershire sauce.
Season with quarter teaspoon garlic powder and half teaspoon brown sugar. Black pepper to taste is what you’ll sprinkle on for just the right heat.
Then you got 1 diced red bell pepper for texture and color that’s gonna make your dish pop. Don’t forget the 8-ounce small can of pineapple chunks with juices to sweeten and soften the meat.
Optional but highly recommended: scallions for garnish and a side of rice to soak up all that good sauce.
The Full Pressure Cooker Journey
Start by whisking together soy sauce, tomato paste, Worcestershire sauce, garlic powder, brown sugar, and black pepper in a bowl. This mix is your flavor base.
Next, place your cubed chicken breasts into the crockpot part of your pressure cooker setup. Keep it simple, no crowding.
Add diced red bell pepper and all pineapple chunks with their juices right over the chicken. This fresh addition makes a juicy sauce later.
Pour the sauce mixture evenly on top. Give it a gentle stir to make sure everything gets coated without breaking the chicken pieces.
Seal that lid, set to low for 4 to 6 hours or high for 2 to 3 hours. You wanna wait until chicken is cooked through and tender. Be patient while you hear the valve hiss and float valve pop.
When it’s all done, do a slow release to keep that broth thick and flavor-rich, no sudden pressure drops.
Give everything a good stir before you serve. Make sure all the pieces are coated and juicy.
Top it off with sliced scallions if you’re feeling fancy. Serve over rice if you want to scoop up every bit.
Valve Hacks You Need to Know
- If you’re in a hurry, use quick release but watch out for splatters from the pineapple juices.
- Wait for the float valve to fully drop before opening to keep all that flavor locked in.
- During pressure build listen for the hiss; it tells you when cooking really starts.
- Keep an eye on the slow release time, it really helps the chicken soak in the sauce.
- Clean your valve and float valve after every use to keep the pressure cooker working right.
That First Bite Moment
You notice how the chicken is tender and juicy, melting like it was swimming in pineapple syrup. It’s dang delicious with that sweet tang balancing the savory soy notes perfectly.
The pineapple chunks pop with a fresh burst while the red bell pepper adds a little crunch to every bite. It’s a fun mix that keeps you guessing with every forkful.
You remember how the sauce clings to the chicken like a sticky glove, not too thick, just right for soaking up rice. That first bite kinda makes you close your eyes and appreciate the combo.
Making It Last All Week Long
To store leftovers, put your Sweet Hawaiian Chicken in an airtight container and refrigerate. It stays great for 3 to 4 days, perfect for quick meals later.
Freezing works real good too. Portion it out into freezer-safe bags or containers. When you wanna eat, just thaw in the fridge overnight and reheat gently in your pressure cooker or microwave.
If you’re reheating, add a splash of water or broth to keep the chicken moist. Stir it well halfway through heating so it heats evenly without drying out.
Your Most Asked Questions Answered
- Can I use chicken thighs instead of breasts? Yeah, thighs work great here. They might take a little less time to get tender so watch the pressure build carefully.
- Is it okay to skip the Worcestershire sauce? Sure, you can leave it out. The sauce will be a bit less complex but still yummy sweet and savory.
- How do I make this spicier? Add a pinch of cayenne pepper or some chopped jalapeños when you mix your sauce.
- Can I add veggies like snap peas or carrots? Totally, toss them in about halfway through cooking or use the slow cooker setting if yours has one.
- What’s the best rice to serve with it? Jasmine or long grain rice soak up the sauce real nice but you go with what you like.
- How long does it take to pressure cook this chicken? Around 12 minutes on high pressure usually does the trick after the pressure build but remember to slow release for best texture.
Sweet Hawaiian Crockpot Chicken
Equipment
- 1 Slow cooker
Ingredients
Main ingredients
- 0.5 pound Boneless skinless chicken breasts cubed
- 2 tablespoons Soy sauce or tamari for gluten-free
- 1 teaspoon Tomato paste
- 1 teaspoon Worcestershire sauce
- 0.25 teaspoon Garlic powder
- 0.5 teaspoon Brown sugar
- Black pepper to taste
- 1 Red bell pepper diced
- 8 ounces Pineapple chunks with juice canned
- Scallions for garnish (optional)
- Rice for serving (optional)
Instructions
Instructions
- Whisk together soy sauce, tomato paste, Worcestershire sauce, garlic powder, brown sugar, and black pepper in a bowl.
- Place cubed chicken breasts into the crockpot section of your pressure cooker.
- Add diced red bell pepper and pineapple chunks with juice over the chicken.
- Pour the sauce mix on top and gently stir to coat the ingredients evenly.
- Seal the lid and cook on low for 4–6 hours or high for 2–3 hours until chicken is tender.
- Do a slow pressure release, stir well, garnish with scallions, and serve over rice.
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