Ingredients

• 1 , 20 ounce
• 1 cup chicken stock
• 0.75 cups brown sugar
• 0.75 cups reduced-sodium soy sauce
• 0.25 cups apple cider vinegar
• 2 tablespoons ground ginger
• 2 tablespoons garlic powder
• 1 teaspoon ground black pepper
• 3 pounds boneless , skinless chicken thighs
• 2 tablespoons cornstarch , Optional
• 2 tablespoons cold water , Optional

Instructions

1. 1 Combine pineapple, chicken stock, brown sugar, soy sauce, cider vinegar, ginger, garlic powder, and black pepper in a bowl; stir until brown sugar is dissolved. Place chicken thighs in a pressure cooker; gently stir in pineapple mixture to coat.
2. 2 Close cooker securely and place pressure regulator over vent according to the manufacturer's instructions. Bring the pressure cooker up to high pressure over high heat, (steam will escape in a steady flow and make a whistling sound), then reduce the heat to low until regulator is gently rocking, maintaining high pressure. Cook for 20 minutes.
3. 3 Stir cornstarch into cold water; set aside.
4. 4 Release pressure using the quick-release method according to the manufacturer's instructions. Unlock and remove the lid. Transfer chicken to a serving dish using a slotted spoon; cover with aluminum foil and set aside. Whisk cornstarch mixture into sauce, bring to a boil, and cook, stirring frequently, until sauce has thickened, about 3 minutes. Serve chicken topped with teriyaki sauce.

Nutrition per serving