Ingredients
1
cup pineapple juice
1/4
cup soy sauce
2
cloves garlic, finely chopped
1
tablespoon finely chopped gingerroot
2
tablespoons butter
1
package (20 oz) boneless skinless chicken thighs, patted dry
2
cans (8 oz each) crushed or diced pineapple, drained
1/3
cup packed brown sugar
1/3
cup ketchup
1
tablespoon rice vinegar
1
to 2 tablespoons Sriracha sauce
2
tablespoons cornstarch
Chopped fresh cilantro leaves, if desired
Preparation
In medium bowl, mix pineapple juice, soy sauce, garlic and gingerroot; set aside.
On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat butter in insert. Add chicken; cook 8 to 10 minutes, turning once, until browned. Pour pineapple juice mixture over chicken; turn chicken to coat. Select CANCEL.
Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 3 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure. Transfer chicken to cutting board to cool slightly, then shred with two forks. Return chicken to mixture in insert.
Meanwhile, in medium bowl, mix pineapple, brown sugar, ketchup, rice vinegar, Sriracha sauce and cornstarch. Stir into chicken mixture. Select SAUTE; adjust to normal. Heat mixture in insert to boiling. Cook and stir 1 minute.
If desired, serve warm over a bed of rice topped with cilantro.
