Instant Pot Island Chicken Bowls with Pineapple Salsa
With sticky-sweet chicken and a fresh pineapple and avocado salsa, these Island chicken and rice bowls are the perfect easy summer meal!
Servings: 5 servings
Ingredients
For the Island Chicken
- 1 cup coconut aminos
- 1/3 cup pineapple juice
- 2 tablespoons lime juice about 1 lime
- 2 tablespoons sriracha optional
- 1/2 teaspoon garlic powder
- 1 tablespoon freshly grated ginger or 1 teaspoon ground
- 1 teaspoon sesame oil
- 2 pounds boneless skinless chicken thighs (may also use chicken breasts or tenders)
- 2 tablespoons arrowroot or tapioca starch
- 4 1/2 cups cooked white rice or cauliflower rice for serving
For the Pineapple Avocado Salsa
- 2 cups pineapple diced
- 1 large avocado diced
- 2 tablespoons lime juice about 1 lime
- 1/3 cup fresh chopped cilantro
- 1/4 red onion diced
- 1 small jalapeno seeds removed, diced (optional)
Instructions
- Add the coconut aminos to the Instant Pot on saute mode and cook for 5-8 minutes, until thickened and reduced by half, then turn off the Instant Pot.
- Stir in the lime juice, sriracha, garlic powder, ginger, pineapple juice, and sesame oil. Add the chicken and toss to coat, then set the Instant Pot to 'manual' and adjust to cook for 12 minutes.
- While the chicken cooks, make the pineapple salsa. Add all of the salsa ingredients to a bowl and toss to coat, then set aside.
- When the timer on the Instant Pot goes off, manually release the pressure, then remove the chicken from the pot and shred with two forks, or with the paddle attachment of your stand mixer.
- Put the Instant Pot back on 'saute' mode, then whisk the arrowroot starch with 1/4 cup water. Pour the arrowroot mixture into the sauce and whisk to combine. Let the sauce come to a boil and thicken, then turn off the Instant Pot and return the chicken to the pot and toss it to coat with the sauce.
- Assemble the bowls with the rice, chicken, and pineapple salsa and enjoy!
Notes
To make in the slow cooker:
Thicken the sauce in a pot over medium heat for 5-8 minutes, until reduced by half, then add to the slow cooker along with the chicken and toss to coat. Cook for 4 hours on high or 8 hours on low. Once the chicken has finished cooking, remove it from the slow cooker and transfer the sauce to a pot and continue following the instructions in step 5.
Nutrition
Calories: 497kcal | Carbohydrates: 82g | Protein: 17.3g | Fat: 11g | Saturated Fat: 1.9g | Cholesterol: 56mg | Sodium: 1137.2mg | Fiber: 4.2g | Sugar: 8.5g