Go Back
5 from 5 votes
Instant Pot Summer Pineapple Chicken
Servings: 4
Author: Brittany Williams
  • 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
  1. 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.

  2. 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. 

  3. 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.

  4. 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!