Hawaiian Chicken

MAKE AHEAD

Place all the ingredients EXCEPT the 2 Tbsp. pineapple juice (and cornstarch) into a large resealable freezer bag.

Squish to mix.

Remove the excess air and seal.

Pour the reserved pineapple juice in a small resealable freezer bag.

Seal and staple the bags together above the seals.

Freeze

Thaw completely.

Dump the contents of the large bag into the pressure cooker

Cover the pressure cooker and set the valve to sealing.

Cook on “manual” or “pressure cook” for 5 minutes.

Allow it to release naturally for 10 minutes before doing a quick release to remove the remaining pressure.

Remove the lid and turn the pressure cooker to “sauté.”

In a small bowl, stir together the pineapple juice from the smaller bag and 2 Tbsp. of cornstarch to create a slurry. When well mixed, pour into the pressure cooker and stir gently to combine.

Allow the chicken to simmer for 3 to 5 minutes or until the sauce thickens