My Instant Pot rescued me AGAIN last night. I made some last minute plans and had 45 minutes to prep and serve dinner before I had to leave. I wanted to do a take on my Hawaiian Pork from The Healing Kitchen using the organic chicken breast I had on hand.
I’ve been craving and eating tons of pineapple lately, so I always have that in my fridge too, which reminded me of the pork recipe. I like this version even better. It’s lighter and easier to digest since it’s lower in fat than pulled pork and very filling.
I served it with fried plantains and steamed kale. Best way to steam kale? After cleaning out your Instant Pot, add a couple bunches of chopped curly kale into your Instant Pot and set to cook on Manual for 1 minute! Totally hands off + an easy nutritious side dish. No excuses to not have any greens on your plate!
I also serve it over rice made in the Instant Pot when I need some extra carbs that day! The most nutritious way to make rice? Soak it in water and apple cider vinegar (1 tsp) for 12 to 24 hours then cook in bone broth using the Rice Setting on your machine! Season with mineral-rich sea salt for the healthiest rice on the planet!
Instant Pot Pineapple Chicken is the perfect tropics-inspired combo of salty, sweet and smokey + the recipe is affordable and makes a ton for leftovers! Family and kid-friendly for sure!
Instant Pot Pineapple Chicken
- Prep Time: 0 minutes
- Cook Time: 0 minutes
- Total Time: 0 hours
- Yield: 6 to 8 1x
Scale
Ingredients
- 3 pounds chicken breast
- 1 teaspoon sea salt
- 4 slices bacon
- 1 1/2 cups diced fresh pineapple
- 1 cup diced yellow onion
- 2 tablespoons coconut aminos
- 3 1/2 teaspoons Red Boat fish sauce, divided
- 1 piece dried galangal or 2-inch piece peeled ginger root
- 4 garlic cloves, minced
Instructions
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Place chicken in Instant Pot insert. Sprinkle with sea salt and layer bacon on top. Add in pineapple, onion, aminos, fish sauce and galangal or ginger.
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Seal the lid and set “Manua”l pressure cooking timer to 25 minutes. Once timer elapses, release pressure valve and open the lid.
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Carefully transfer contents of pot with a slotted spoon, leaving the liquid in the pot, to a large glass bowl.
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Turn the Instant Pot “Saute” function on. Add the garlic and remaining 1 ½ teaspoons fish sauce to the cooking liquid. Allow the sauce to simmer for 10 to 15 minutes, reduce slightly, and turn a golden yellow.
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Meanwhile, shred the chicken with the pineapple, onions and bacon with two forks until finely shredded.
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Pour the reduced sauce from the pot over the shredded chicken and stir well to immerse the meat. Serve warm with cauliflower rice, steamed kale, and fried plantains.
33 Responses
Made this last night and loved it! Tasty and light. Great salty sweet combo. Thank.you!
Great dish. The whole family loved it. Also, wasn’t sure if the ginger was supposed to be grated or not. I ended up grating it. Ate the meat with roasted broccoli and the kids had streamed white rice too. Only complaint was from my pineapple loving daughter who wished the pineapple chucks were bigger. I’ll cube them next time. So picky!! Geez! 😉 Thanks Alaena for all of your wonderful recipes!! I don’t comment enough on them when I should. #goalsforsomeonewhoreallyappreciatesyourhardwork
Do I need to add more fluid to this I thought I needed a minimum of 1.5 cups?
No the chicken and pineapple will release plenty of fluid!
Saute on what setting?
My Instant Pot just has a Sautee function button – no additional setting needed.
I have the DUO560 version 2 (but I think it also applies to version 1), and hitting the :”Adjust” button in the Saute mode toggles between less, normal, and more.
DUO60
This recipe transformed me into an Instant Pot believer. It’s exactly the recipe I feel having an instant pot is all about… a few simple ingredients, only 30 minutes and healthy. Also, there is no searing or using other utensils and pots. Everything is done in the pot. The bonus is … it’s so delicious. During the saute of the broth, I added a little arrowroot flower and water to thicken just a bit and added kelp noodles. Just awesome. I bought my instant pot 2 weeks ago and until now, I was wondering what the big deal is. I will definitely be looking for more recipes like this. Thanks so much… I was a hero in the kitchen tonight!!
If I needed to use frozen chicken, how much added time to I need to allow?
I’ve never done that before but my best guess would be an additional 10 minutes.
What is a good sub for fish sauce? Can’t have due to allergies.
No need to sub – it just adds extra flavor. Nothing would be a close replacement.
I made this tonight. Used chicken thighs and did not shred the chicken. It was amazing. So delicious!!! My kids devoured it! 🙂
Woohoo! That sounds really yummy!
Made this tonight and it was amazing! It was so nice to actually taste the natural simplicity of your food Vs processed over sugared foods! I will definitely be making this again. I did put this over brown rice.
I love it over rice! Thanks for sharing!
If I only have ground ginger on hand, how much would I use? Thanks!
1 teaspoons should be good but if you’d like it more spicy feel free to increase!
Hello! I made this dish and the bacon didn’t cook but everything else did. The setting I used was high pressure, should I have used a different setting? The chicken cookes fine!
You can try cooking the bacon beforehand and then adding it in after – it could be the type of bacon you use it thicker or more fatty than the one I use.
Hi, I don’t have an instapot yet – can you make this in the slow cooker?
Hi, can you make this in the slow cooker?
Yes – likely 4 to 6 hours on low
I worried about not adding the 1 cup of water, so I added a half cup just to make sure and it burned!
I don’t have fresh pineapple on hand. Could I use canned pineapple for this?
Yes!