Cut up chicken breast into 1 inch cubes.
In a large bowl, combine the marinade ingredients and whisk. Place the chicken in the marinade, cover, and let rest for one hour minimum, but preferably overnight.
When the chicken has finished marinating, drain the marinade and reserve.
Turn the Instant Pot to SAUTE and add olive oil until heated. Add the chicken to the pot and saute the chicken, stirring occasionally, until it browns on the outside.
Once the chicken has browned, add the reserved marinade, the pineapple, and the chicken broth into the Instant Pot. Secure the lid and turn the Instant Pot to HIGH for 5 minutes. When the cooking cycle has completed, allow for a Natural Pressure Release for 10 minutes. When 10 minutes is up, release any remaining pressure.
Open the lid and turn the pot to SAUTE again. In a small bowl, combine the cornstarch with the water. Once the sauce is boiling, add the cornstarch slurry to the pot. Stir occasionally, allowing the sauce to thicken. If the sauce does not thicken after a few minutes, add another slurry of 1 tbsp water + 2 tsp cornstarch until desired consistency is reached. Keep in mind that sauce will thicken as it cools.
Top with green onions, cilantro, and a side of rice. Enjoy!
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