Baked Sweet Hawaiian Chicken in Your Pressure Cooker
This Baked Sweet Hawaiian Chicken is golden, crisp and oven-baked in a sweet and savory pineapple-soy sauce with bell peppers for a tropical twist. A quick, flavorful pressure cooker dish the whole family will love!
Equipment
- 1 Mixing bowl For prepping sauce and eggs
- 1 Large skillet For frying chicken
- 1 9x13 inch baking dish For baking chicken
Ingredients
Main ingredients
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- 1 cup cornstarch
- 3 large eggs beaten
- ¼ cup vegetable oil
- 1 cup pineapple juice
- ½ cup brown sugar
- ⅓ cup low-sodium soy sauce
- 1 clove garlic minced
- ½ Tablespoon cornstarch
- 1 red bell pepper chopped, seeds removed
- 1 can (20 ounces) pineapple tidbits drained
Instructions
Instructions
- Preheat oven to 325°F because you're finishing this off baked style after searing and saucing.
- Cut your chicken breasts into bite-sized pieces. Salt and pepper them well for flavor.
- Set out two shallow dishes. Put the cup of cornstarch in one, and the beaten eggs in the other. Dredge chicken first in cornstarch, then in eggs for coating.
- Heat vegetable oil over medium-high in large skillet. Cook chicken in batches 2–3 minutes per side until golden. Don’t overcrowd.
- Transfer browned chicken pieces to a 9x13 inch baking dish.
- Whisk together pineapple juice, brown sugar, soy sauce, minced garlic and ½ tablespoon cornstarch to form sauce.
- Pour sauce over chicken and toss gently to coat. Add bell pepper and drained pineapple tidbits, stir to combine.
- Bake uncovered at 325°F for 30 minutes. Stir once halfway to ensure even coating.
- Remove from oven and let rest 5 minutes before serving.
- Serve warm and enjoy the flavorful sweet and savory Hawaiian dish.
Notes
For extra efficiency, you can use the sauté function on your pressure cooker instead of a separate skillet. Store leftovers within 2 hours, refrigerate or freeze in airtight containers for best freshness. Thighs can be used instead of breasts; adjust for doneness accordingly. Stir halfway during baking to ensure all pieces are coated in sauce.