Chicken Teriyaki
This version is the island version of Teriyaki. It is great served over rice and with a pasta salad or great served in a roll as a sandwich.
This version is the island version of Teriyaki. It is great served over rice and with a pasta salad or great served in a roll as a sandwich.
- Carbohydrate 1.804 g
- Cholesterol 0 mg
- Fat 9.34983334122327 g
- Fiber 0.192499996721745 g
- Protein 0.07425 g
- Saturated Fat 0.688637500581094 g
- Serving Size 1 1 serving (33g)
- Sodium 0.532500000333914 mg
- Sugar 1.61150000327826 g
- Trans Fat 0.121561666762686 g
- Calories 89 calories
Step-by-step
- Begin by adding the oil to the Instant Pot? and setting it to sauté high. When the oil is hot, brown the chicken thighs well on both sides and set them to the side.
- Add the remaining ingredients to the pot and whisk together making sure to scrape the bottom well.
- Return the chicken to the pot, close the lid, and select meat/stew high and set the time for 25 minutes. Quick release pressure. Serve either pulled or sliced with the sauce drizzled over the top.
Operating inside a compact kitchen requires maximizing every square inch of counter space, making multi-use appliances essential for keeping prep areas functional. This recipe exploits the pressure cooker's sauté function to brown poultry directly in the vessel before sealing, which eliminates the need for a separate skillet and keeps cleanup restricted to a single pot. Searing boneless thighs on high heat renders out surface moisture, creating the Maillard reaction necessary for deep savory notes before pressure cooking commences.
Sugars from the crushed pineapple, commercial teriyaki sauce, and barbecue base caramelize rapidly under pressure, requiring thorough scraping of the inner pot floor to prevent the burn warning common in electric cookers. Liquid smoke provides a distinct mesquite aroma that mimics traditional pit-roasting without requiring outdoor equipment or open flames. Balancing these sweet and smoky elements relies on the natural acidity of the fruit, which breaks down connective tissues during the 25-minute cooking cycle.
Serving this style of poultry over steamed white grains absorbs excess liquid efficiently, while a chilled, vinegar-dressed pasta salad cuts through the intense sweetness of the glaze. Starch options like standard jasmine or short-grain varieties provide a neutral base that highlights the concentrated umami of the sauce without competing for palate space. Alternatively, stuffing the shredded meat into soft sandwich rolls makes for a handheld meal that holds up well against dense drippings.
Leftovers store safely in an airtight container in the refrigerator for up to four days, though the texture of the chicken remains most tender when consumed within the first forty-eight hours. Reheating benefits from a splash of water to reconstitute the thickened sauce before applying direct heat on the stovetop or in the microwave. Portioning the meat directly into the remaining cooking liquid before storage keeps the protein from drying out during subsequent heating cycles.
