Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Servings:
8
Ingredients
Directions
Combine pineapple, chicken stock, brown sugar, soy sauce, cider vinegar, ginger, garlic powder, and black pepper in a bowl; stir until brown sugar is dissolved. Place chicken thighs in a pressure cooker; gently stir in pineapple mixture to coat.
Close cooker securely and place pressure regulator over vent according to the manufacturer's instructions. Bring the pressure cooker up to high pressure over high heat, (steam will escape in a steady flow and make a whistling sound), then reduce the heat to low until regulator is gently rocking, maintaining high pressure. Cook for 20 minutes.
Stir cornstarch into cold water; set aside.
Release pressure using the quick-release method according to the manufacturer's instructions. Unlock and remove the lid. Transfer chicken to a serving dish using a slotted spoon; cover with aluminum foil and set aside. Whisk cornstarch mixture into sauce, bring to a boil, and cook, stirring frequently, until sauce has thickened, about 3 minutes. Serve chicken topped with teriyaki sauce.
Cook's Note:
I use a mix of boneless skinless chicken thighs and chicken tenders.
Nutrition Facts (per serving)
| 352 | Calories |
| 11g | Fat |
| 31g | Carbs |
| 31g | Protein |
