Instructions

• Whisk up soy sauce, pineapple juice, brown sugar, ketchup, garlic, and ginger in a bowl. You wanna get that marinade sweet and savory all mixed good.
• Put chicken in a bag or dish and pour marinade over it. Make sure every bit is coated. Pop it in the fridge for at least 2 hours. Overnight’s even better if you got time.
• Get your pressure cooker ready and make sure it’s clean. When ready, you’ll use it to create that treasure of tenderness.
• Remove chicken from marinade but keep the sauce. Place chicken in the pressure cooker. Pour a little of the leftover marinade over chicken for extra flavor.
• Seal the lid and set your cooker. Let pressure build up, then cook on high for 8 minutes. That pressure cooker steam cues will tell ya when it’s done.
• Do a slow release for 10 minutes to keep chicken juicy. Then finish with quick release to let the rest of the steam out.
• While chicken is resting, quickly grill or caramelize your pineapple slices on the stove or grill pan for 2–3 minutes a side.
• Stack your plate with a scoop of sticky rice, chicken thigh, and pineapple slice. Repeat if you want a taller stack. Drizzle with more marinade as a sauce and dig in.