3 pounds boneless, skinless chicken breasts or thighs, cut into pieces
1 (20 ounce) can pineapple chunks in juice, reserving 2 tablespoons of the juice
1 red bell pepper, cut into 1 inch pieces
1 red onion, cut into 1 inch pieces
⅓ cup low sodium soy sauce
2 tablespoons sesame oil
1 teaspoon garlic powder
½ teaspoon ground or minced ginger
⅓ cup brown sugar
⅓ cup Hoisin sauce
2 Tablespoons cornstarch
Place all ingredients EXCEPT 2 tablespoons pineapple juice and cornstarch in pressure cooker liner. Stir.
Cover the pressure cooker and set the valve to sealing. Cook on “manual” or “pressure cook” for 5 minutes. Release naturally for 10 minutes before quick release to remove the remaining pressure.
Remove the lid and turn the pressure cooker to “saute.”
In a small bowl, stir together the reserved pineapple juice and cornstarch to create a slurry. Pour into pressure cooker and stir gently to combine. Allow chicken to simmer for 3 to 5 minutes or until the sauce thickens.
Serve over rice or noodles.
Notes: A variation can be made by substituting barbecue sauce (especially Sweet Baby Ray's Hawaiian Style Barbecue Sauce) for the Hoisin sauce.
Source: Large Family Table