Tuesday, August 3, 2021

Hawaiian Chicken

I saw this recipe on my friend Lindy's Facebook page last week and decided to make it this week. The recipe called for it to be cooked in a crockpot for 6 to 8 hours, but I used my Instant Pot instead. I also added the cornstarch slurry because Bailey likes her food to have a thick sauce. 

I cut up the chicken breast into small bite sized pieces because that's the way we like it. It was served with rice and broccoli and it's a really good and simple recipe. We both really enjoyed it and I will be making it again. 

Hawaiian Chicken


2 pounds Chicken (I used two breasts, cut how you like it)

1/2  cup Brown Sugar

1/3  cup Soy Sauce

1 cup Pineapple Juice

Cornstarch Slurry

1 tablespoon of cornstarch 

2 tablespoons of water


Combine all ingredients together and cook in an Instant Pot for 10 minutes. 

Once done and opened, turn on sauté feature, add cornstarch slurry, and stir until thickened.

~ Living within our Means ~


  1. I bet that is good. Such a good way to stretch your meat.

  2. Sounds good!!
    Do you use natural release or quick release?
    Thanks 😊

    1. I did the natural release on this, Kathy. I usually always do the natural release, especially on beans, as it is less messy to clean the lid. LOL

    2. We really enjoyed the chicken! I added the drained pineapple at the end. Thanks for the recipe!

    3. Thank you for letting me know, Kathy. Adding the pineapple was a great idea! I need to do that, Bailey loves pineapple.

  3. Sounds really good Belinda. I am definitely going to give this a try. Though I will probably try it on the stove and use my Instant Pot to make some rice.

    God bless.

    1. That’s a good idea, Jackie. I hope you like it like we did.

  4. This sounds tasty! Now I have to figure out how to ketofy it.

  5. I’ve been making that as a chicken marinade for years. It’s one of our favorites.

    1. Oh, how neat, Tammy. That’s good to know for future reference. Thank you.


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