Instant Pot Pineapple Chicken and Rice
Instant Pot Pineapple Chicken is a quick and easy, delicious meal that transports you to the tropics. Ready in 30 minutes or less, it's packed with Hawaiian flavor, and fresh fruits and vegetables.
Servings: 6 servings
Calories: 412kcal
Ingredients
- 2 pounds boneless skinless chicken breasts, diced into 1 inch pieces
- 1 small onion diced into 1-inch pieces
- 20 oz can pineapple chunks undrained
- 2 bell peppers diced into into 1-inch pieces
- 1 tablespoon ginger grated (or 1 teaspoon ground)
- 2 cloves garlic minced
- ½ cup barbecue sauce
- ⅓ cup low sodium soy sauce
- ¼ cup brown sugar
- ½ to 1 teaspoon red pepper flakes
- 2 tablespoons water
- 2 tablespoons cornstarch
Instructions
- To the pressure cooker, add the chicken, onion, canned pineapple with juice, bell peppers, ginger, garlic, barbecue sauce, soy sauce, brown sugar, and red pepper flakes. Stir well.
- Close the Instant Pot lid, set the valve to sealing, and cook on High Pressure for 5 minutes. Once it has finished cooking, naturally release the pressure for 10 minutes before quickly releasing remaining pressure.
- Cancel the cooking function and select the Sauté function.
- In a small bowl combine the water and cornstarch until smooth. Stir the slurry into the chicken. Stirring gently, let the mixture cook for a couple of minutes, or until it thickens.
- Cancel the function and let the chicken cool for 5 minutes before serving over cooked brown, white, or basmati rice (or your favorite grain). Season with sea salt as needed.
Notes
Chicken
Chicken thighs can be substituted for the breasts. To save time, look for pre-chopped chicken breasts at your market.Garnish:
I like to garnish the chicken with:- Fresh chopped parsley or cilantro
- Chopped green onions
Nutrition
Serving: 1g | Calories: 412kcal | Carbohydrates: 39g | Protein: 49g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 129mg | Sodium: 863mg | Fiber: 2g | Sugar: 30g