Pineapple chicken by Rich Lum

Rich Lum

Instant Pot chicken dish served over rice

½ cup vinegar

¼ soy sauce

1 inch of ginger sliced thin

4 cloves of garlic chopped or pressed

¾ cup of brown sugar,

1 small can of chuck pineapple ..reserve juice

1 teaspoon sea salt

12 ounces of pineapple juice

BL/SL chicken thighs fresh or frozen

Reserved pineapple juice

Cornstarch

Mix all ingredients in the pot except the reserved pineapple juice and cornstarch.

Add in the chicken..fresh or frozen

Manual 12 minutes with a 10 minute NPR .

Mix the cornstarch and reserved pineapple juice 1:1 ratio

Set pot to sauté and thicken the sauce with a cornstarch slurry.

I used frozen juice and 6 frozen thighs. BL/SL or bone in can be used. This was for a small batch but if you increase the amount of pineapple chunks and double the amount of chicken this recipe will work with no other changes

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