30 Minute Pineapple Chicken with Coconut Rice
Quick and delicious recipe featuring juicy pineapple chicken with coconut rice.
Equipment
- 1 Pressure Cooker
Ingredients
Main ingredients
- 1 ½ pounds boneless skinless chicken breasts cut into bite size pieces
- ⅓ cup low-sodium soy sauce
- ⅓ cup pineapple juice
- 2 tablespoons brown sugar
- 2 tablespoons ketchup
- 1 shallot chopped
- 4 cloves garlic chopped
- 1 tablespoon grated ginger
- 1 pinch red pepper flakes
- 2 tablespoons sesame oil or extra virgin olive oil
- ¼ cup chopped cilantro
- 2 cups fresh pineapple chunks
- ½ small shallot finely chopped
- 1 jalapeño seeded (if desired) and chopped
- 1 lime juiced
- 2 tablespoons fresh thyme leaves
- 1 avocado diced
Instructions
Instructions
- Heat your pressure cooker on the sauté mode. Add 2 tablespoons sesame oil and let that warm up until it's shimmering.
- Toss in the chopped shallot and cook for 2-3 minutes until it’s nice and soft, smelling sweet.
- Add garlic, grated ginger, and red pepper flakes. Stir it for another 1-2 minutes. The kitchen is begging you to start eating already.
- Throw in the chicken pieces. Brown them up and cook until they’re no longer pink, about 5-7 minutes. You gotta make sure they seal in all those flavors.
- In a separate bowl, whisk together soy sauce, pineapple juice, brown sugar, and ketchup. Pour this sauce right over the chicken and stir it around. Cancel sauté mode and secure your lid tightly.
- Set your cooker on high pressure for 8 minutes. When it beeps, use a quick release to drop the pressure fast so the chicken stays juicy. Then, open it up and stir in fresh pineapple chunks, cilantro, lime juice, and thyme leaves. Serve over your pre-made coconut rice and enjoy that yum.
Notes
Serve your pineapple chicken over fluffy coconut rice with fresh cilantro and a squeeze of lime.