Pineapple-Teriyaki Chicken Wings Recipe
Sweet and tangy pineapple teriyaki chicken wings pressure cooked to tender perfection, then broiled for a sticky caramelized finish. Ready in under an hour for a quick, flavorful meal.
Ingredients
Main ingredients
- 2 lb chicken wings split at joints and patted dry
- ½ cup 100% pineapple juice fresh or canned
- ⅓ cup teriyaki sauce whatever kinda you like
- 2 tablespoon honey for just the right amount of sweet
- 1 tablespoon soy sauce low-sodium preferred to keep it light
- 1 tablespoon garlic, minced adds that punch
- 1 teaspoon fresh ginger, grated for a little zing
- ½ teaspoon freshly ground black pepper just a bit of heat
Instructions
Instructions
- Mix the pineapple juice, teriyaki sauce, honey, soy sauce, garlic, ginger, and pepper in a big bowl. This marinade is what’s gonna make those wings sing.
- Add the chicken wings to the marinade. Toss ‘em so each wing is coated nice and even. Let them rest for 15 minutes if you can, but don’t stress if it’s not long.
- Pour the wings and some marinade right into the pressure cooker pot. Don’t drown them, just enough to get the flavors going and keep that broth depth right.
- Seal the lid, set your cooker to high pressure, and get ready for the valve hiss. Cook for 8 to 10 minutes depending on how tender you want ’em.
- When time’s up, slow release the pressure to keep the juices inside. That hiss again means the steam's letting loose gently.
- Carefully open your cooker, your wings should be looking tender and smelling amazing. Take ‘em out and lay ‘em on a baking sheet lined with foil. Brush your reserved marinade all over those wings then pop them in the oven at 400°F for about 15 minutes to make the wings sticky and caramelized all over.
Notes
You can skip the oven step if you’re in a hurry and just broil wings for 5 minutes after pressure cooking. Marinate wings overnight for deeper flavor. Store leftovers in the fridge up to 3 days or freeze with marinade for up to 2 months.