- 4 medium Chicken Thighs
- 1/2 cup Honey
- 1/4 cup Water
- 1/2 cup Tamari Gluten Free Soy Sauce
- 2 tablespoons Ketchup
- 1 clove Crushed Garlic
- 1/2 teaspoon Ground Ginger
- 1 8 ounce can Pineapple Chunks, reserve juice
- 2 tablespoons Cornstarch
- Cooked Rice, optional
Put the trivet in the Instant Pot.
Add the chicken, and then top with the honey, water, soy sauce, ketchup, garlic, and ginger.
Pour the juice from the pineapples over the chicken but keep the pineapples to garnish.
Use a brush to evenly brush this mixture all over the chicken thighs.
Close the nozzle and the lid, then set to manual high pressure for 25 minutes.
Once it’s done, do a quick release of the pressure, and then remove the lid.
Remove the chicken and set aside.
Add in the pineapples and cornstarch to the liquid that is left in the instant pot.
Set it to sauté, then whisk together for about 5 minutes until the sauce thickens.
Serve the chicken topped over cooked rice, drizzle with sauce and pineapples.