Open the can of pineapple. Remove half the pineapple chunks and half of the pineapple juice and set the rest aside.

Add the cubes chicken, BBQ sauce, and half of the pineapple chunks and juice to the pressure cooker. Stir to combine ingredients.

Close lid. Make sure the pressure cooker is sealed.

Select the “Poultry” setting if you have one and adjust setting to “high” and time to 15 minutes. If you don’t have a Poultry setting, use the Manual setting and set the time to 15 minutes.

While the pressure cooking is cooking, make a cornstarch slurry by whisking together the cornstarch and cold water in a small bowl.

Do a Quick Release. Turn off the heat and release any remaining pressure before opening the lid.

Select the “Saute” setting on Low. Add the cornstarch slurry to your pressure cooker and stir slowly to combine. Cook on saute mode for a few minutes until the sauce thickens.

Turn off the pressure cooker and let the mixture stand for 5 minutes or so.

Serve over rice. Add uncooked pineapple as garnish if you desire.