I am all about summer meals that don’t require the oven. Take a bite out of summer with this Instant Pot Pineapple Chicken! This light little Whole30 approved dish is a classic dump meal! That means all you have to do to “prep” is throw everything into the Instant Pot and walk away! It truly doesn’t get easier than that!
Serve this chicken over cauliflower rice for a Whole30 complaint dish. If you only have regular rice on hand that can be used as well using different preparation instructions. Click here for my Instant Pot Brown Rice recipe!
If you make this delicious recipe, be sure to share a picture of it on Instagram with the hashtag #InstantLoss. I love seeing your kitchen creations!
Instant Pot Summer Pineapple Chicken
Ingredients
- 1 pound boneless skinless chicken breast
- 2 cups fresh pineapple
- 1/4 cup coconut aminos or light soy sauce
- 2 tablespoons water or stock
- 1 teaspoon garlic powder
- 1 teaspoon dried minced onion
- 1/4 teaspoon freshly grated ginger
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon finely ground black pepper
Cauliflower Rice
- 1 tablespoon ghee or butter
- 4 cups riced cauliflower
- 1 tablespoon lemon juice
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon finely ground black pepper
Instructions
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Place the chicken, pineapple, coconut aminos, water, garlic powder, minced onion, ginger, sea salt, and black pepper inside of an electric pressure cooker. Place the lid on the cooker and make sure the pressure knob is in the SEALING position. Using the display panel select the MANUAL/PRESSURE COOK function, high pressure, and use the +/- buttons until the display reads 15 minutes.
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While the chicken cooks preheat a large pan on the stove over medium heat. Add the ghee, cauliflower, lemon juice, sea salt, and black pepper to the pan. Cook uncovered for 10 minutes or until the rice had softened and the liquid has evaporated.
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When the cooker beeps to let you know it's finished, let it naturally release the pressure, until the display reads L0:05. Switch the vent valve from the sealing to the venting position. Use caution while the steam escapes- it's hot.
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Remove the chicken from the pot and cut it into strips. Serve the chicken overtop the cauliflower rice and drizzle with the pan juices and pineapple.
Recipe Notes
(Pictured garnished with fresh lemongrass.)
Forget to plan ahead? This recipe works wonders with frozen chicken! Take it straight out of the freezer and place it inside of the pot, no need to alter the cook time!
I don’t have a pressure cooker. Can the crockpot work? Or is it time to get one?
I have only tested my recipes in the Instant Pot. I definitely think you should get an Instant Pot because they’re totally fabulous and it will save you so much time! Here is my favorite one…. https://amzn.to/2Lp22t4
Loved this and, more importantly, so did the hubby. I had to use canned pineapple and it probably tastes better with fresh, but it was still good. I also doubled the ginger because, ginger! 😋 A winner for sure. And super fast and easy.
Oh my stars! This was delicious and oh so easy! Set and forget for the most part. I cooked our rice in the microwave so as to not heat up the kitchen as it’s 95 in Nebraska today. This is definitely going in our regular rotation. I’ll have to try with cauliflower rice next time.
Can you use frozen cauliflower rice?
Yes 🙂
This was so good and so easy! My entire family loved it. I’m going to double the recipe next time. Thanks again!
Do you cut the chicken into chunks before or after cooking?
After you remove the cooked chicken from the pot 🙂