I assure you that this is genuine Irish soda bread cooked just as my late Irish grandma did, even though it is not the black bread you see in every restaurant in Dublin or Galway these days. With butter, serve hot or cold. This freezes quite well. Before St. Patrick’s Day or family gatherings, I’ve baked numerous loaves. I defrost them the night before, remove them the next morning, and rewarm them for 5 to 7 minutes in a hot oven before serving.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ¾ cup brown sugar
- ¾ cup reduced-sodium soy sauce
- ¼ cup cider vinegar
- 2 tablespoons ground ginger
- 2 tablespoons garlic powder
- 1 teaspoon ground black pepper
- 1 (20 ounce) can crushed pineapple
- 1 cup chicken stock
- 3 pounds boneless, skinless chicken thighs
- 2 tablespoons cornstarch (Optional)
- 2 tablespoons cold water (Optional)
Instructions
- Combine brown sugar, soy sauce, cider vinegar, ginger, garlic powder, pepper, crushed pineapple and juice, and chicken stock in a bowl and stir until the brown sugar is dissolved.
- Place chicken thighs in the pressure cooker and pour in the sauce. Stir gently to coat. Bring the pressure cooker up to high pressure over high heat, then reduce the heat to low, maintaining high pressure. Cook for 20 minutes.
- Stir cornstarch into cold water and set aside.
- Reduce the pressure using the rapid-release method. Use a slotted spoon to transfer the chicken to a serving dish; cover with foil and set aside. Whisk the cornstarch mixture into the sauce, bring the mixture to a boil, and cook, stirring frequently, until the sauce has thickened, about 3 minutes. Serve the chicken topped with the teriyaki sauce.
- I use a mix of boneless skinless chicken thighs and chicken tenders.
Nutrition Facts
| Calories | 352 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 1 g |
| Protein | 31 g |
| Saturated Fat | 3 g |
| Sodium | 1009 mg |
| Sugars | 24 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
My husband and I enjoyed the recipe. It was a little spicier than I thought it might be. I used sliced chicken breast instead of thighs. It didn’t dry out the pieces as I worried it might. I wasn’t sure I cared for the consistency of the crushed pineapple. I might try chunks next time. Overall, a very tasty and enjoyable dish.
It was pretty good. I’ve had better, but it was super easy. Will make it again but with a few tweaks. I didn’t have any pineapple and only had chicken breasts. Put it over rice.
I really liked this dish. It was more mild of a teriyaki flavor than I was expecting, but still good. I used a brown sugar substitute and low sodium tamari for the soy, other than that, added chopped carrot and bell to pot. I did cook a little less than specified time and the chicken was nice and tender. Hubs really enjoyed it over rice and topped with green onions, toasted sesame seeds and peanuts. (For me, I marinated a tilapia filet in the sauce while everything cooked, then sautéed it in EVOO , served over cauliflower rice with same toppings.) Will do again, worked quite well both ways!
This was excellent! I gave it 4 stars because I needed to make changes and did not follow the recipe exactly. I did not have the vinegar so I cut down to 1/2 cup soy sauce and added 1/2 cup teriyaki sauce & marinade. I did not have ground ginger so I used minced ginger from a jar. I poured the hot chicken/ sauce over cut up green pepper chunks and let it sit for a few minutes to pick up the pepper flavor. The whole family loved it!!
It was ok. Really lacking in texture. Needs something to add crunch… One note flavor. I won’t make it again.
I love pineapple .. WOW I love this recipe and so easy
Excellent. It is in my favorites.
Mixed reviews in this picky family. One teenage son loved it, the other hated it. My husband and I thought it wasn’t terrible, but wouldn’t make it again.
Good but not great. Lacked the restaurant quality as the sauce missed that sticky, yummy gooey sauce. I followed the recipe exactly.
Excellent recipe with opportunity to tweak it to individual tastes. I added more garlic, left out the pineapple, and used far less white sugar. Served with frozen stir fry vegetables mixed in with the chicken, over rice. Great meal!
Absolutely excellent. Served with rice cooked in water & pineapple juice and asparagus with yum yum sauce. Very good.
Great dish but I think it would be better grilled..
SOOOO Good! My family loved it!
Easy peasy in my electric pressure cooker. The sauce was delicious and the chicken so tender. Just follow the directions and serve over rice (I prefer Basmati rice). My husband loved it.
Recipe was easy to follow and the end result was very good. I ate all of it.
Followed the recipe. Perfect. If you use the instant-pot you dont need to fire it back up once you pull the chicken out to mix in the starch. It will be plenty hot still
I used thawed thighs at 12 minutes +4 minutes NR, then QR. Fall apart tender!
Not bad, just not the flavor I was looking for
The ginger powder was a little to strong for my liking. The corn starch mixture did not change the consistency of the sauce. Overall wasn’t to bad, just need to adjust to my liking.
This was so good! I also used a package of boneless skinless thighs from Costco, for 20 minutes. Separately steamed some veggies and mixed everything together once the sauce was done. Served over white rice and the family loved it! Will definitely make again!
Made to recipe. Was short on ginger so only one tablespoon went in. It has a bit that wasn’t expected. Will definitely make again.