This one uses boneless chicken and can be served with broccoli and rice noodles or spaghetti.
Ingredients
- ¾ cup of sugar, brown
- ¾ cup of soy sauce, reduced sodium
- ¼ cup of vinegar, cider
- 2 tbsp of ginger, ground
- 2 tbsp of garlic powder
- 1 tsp of black pepper, ground
- 1 x 20-oz. can of pineapple, crushed
- 1 cup of stock, chicken
- 3 lbs. of chicken thighs, skinless, boneless
Optional
- 2 tbsp of corn starch
- 2 tbsp of water, cold, filtered
How to Make It
- Combine the soy sauce, brown sugar, chicken stock, pineapple in juices, pepper, garlic powder, ginger, cider vinegar and brown sugar in bowl till brown sugar dissolves.
- Place chicken in pressure pot. Add sauce. Gently coat by stirring. Bring pressure pot to high pressure. Reduce heat to low but maintain high pressure and cook for 18-20 minutes.
- Stir the corn starch in cold water. Set it aside.
- Reduce pressure with rapid release method. Transfer chicken to serving dish. Cover dish with aluminum foil. Set it aside.
- Whisk corn starch mixture into sauce. Bring to boil. Stir frequently while cooking till sauce thickens. Serve chicken with sauce over top.
