This summertime recipe has that sweet, tangy and savory explosion we are all looking for!
8 chicken thighs
salt and pepper to taste
2 tbsp butter
1 cup pineapple juice
½ cup chicken broth
¼ cup brown sugar
3 tbsp soy sauce
2 tbsp honey
2 tbsp apple cider vinegar
1 tsp Sriracha
1 tsp garlic powder
½ tsp ground ginger
1 can pineapple chunks, juices reserved
1 can crushed pineapple, juices reserved
2 tbsp cornstarch
1 red bell pepper, chopped
1 red onion, chopped
½ tsp sesame seeds
2 tbsp fresh parsley leaves, chopped
Season the chicken with salt and pepper to taste.
Add the butter into your Pressure Cooker and melt it using the Saute setting. Add in the chicken and sear both sides for 2-3 minutes, or until golden brown. Drain excess fat and set chicken aside.
In a large bowl, combine the pineapple juice, chicken broth, brown sugar, soy sauce, honey, apple cider vinegar, Sriracha, garlic and ginger.
Place the chicken thighs in your Pressure Cooker. Stir in pineapple juice mixture and top with pineapple chunks, crushed pineapple and reserved juices.
Cover and cook on low heat for 5-6 hours or on high for 2-3 hours, basting every few hours.
In a small bowl, whisk together the ¼ cup water and cornstarch. Stir in cornstarch mixture, bell pepper and onion into the slow cooker. Cover and cook on high heat for an additional 30-60 minutes, or until sauce is thickened.
Garnish with sesame seeds and parsley and serve immediately.