INSTANT POT POLLO HAWAIANO PINEAPPLE CHICKEN ENJOY DAN:

INSTANT POT POLLO HAWAIANO PINEAPPLE CHICKEN by CHEF DAN:

Serves 6-8

INGREDIENTS:

3 pounds boneless, skinless, chicken breast

1/3cup light soy sauce

2 tablespoon sesame oil

1-(20 Oz) can pineapple chunks, reserve 2 tablespoons juice

4 garlic cloves, smashed

1-thumb-size fresh ginger, peeled and grated

1/2-cup brown sugar

3 teaspoons fish sauce

1/3cup hoisin sauce

1-teaspoon red pepper flakes

CORNSTARCH SLURRY:

2 tablespoons pineapple juice

2-tablespoons cornstarch

GARNISH:

Scallions, bias cut int o1/2-inch slices

Toasted sesame seeds

Slivered almonds

DIRECTIONS:

1.   Open the can of pineapple, set aside 1/4-cup of juice.

2.   Add all ingredients to the Instant pot, except reserved juice.

3.   Stir well to combine all the ingredients:

4.   Close lid make sure lid is sealed.

5.   Select Poultry Function and adjust time to 5 minutes on high pressure.

6.   Use 10-minute natural time release.

7.   Turn off heat, release remaining pressure.

8.   Open lid.

10  In a bowl combine 2 tablespoon cornstarch +2 tablespoons pineapple juice, whisk until well combined and no lumps appear.

11  Add mixture to Instant Pot and stir to combine.

12  Cook on Saute function for few minutes, until sauce thickens.

13  Let the chicken stand for about 7 minutes.

14  Serve over rice scallions, sesame seeds and slivered almonds.

ENJOY DAN:                                    THE KITCHEN IS THE LOVE OF THE HOME!!