What You Need:

4 chicken breast halves
1 1/2 C dry cooking sherry
8 dehydrated pineapple rings
1 T soy sauce
1 T of garlic, minced
1 T fresh ginger root, minced
1 T of sesame seeds
2 T of cornstarch
1/4 C of water

How to Make It:

Place the chicken into the pressure cooker and cover with the sherry.
Lay the pineapple rings over the top of the chicken.
Add in the soy sauce, garlic and ginger.
Sprinkle the sesame seeds over the top.
Bring the pressure to high and cook 10 minutes.
Release the pressure quickly by running cold water over the top of the cooker.
Remove the chicken and pineapple from the cooker.
In a small bowl whisk together the cornstarch and water until smooth.
Pour the mixture into the cooker and heat stirring almost constantly until thick.
Before serving pour the sauce over the top of the chicken and pineapple.

This tropical dish can be served over a bed of rice or noodles. The convenience of cooking with a pressure cooker is being able to walk away. There is no need to stir, turn or even watch your meal once the desired pressure is reached.
Just release the pressure once the timer goes off and you have a great meal in a matter of no time.

Makes 4 servings