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Instant Pot Pineapple Chicken (Gluten-Free Option)
This Instant Pot Pineapple Chicken recipe is so flavorful, and takes only 40 minutes to make. Serve it with steamed rice or sautéed cauliflower rice. Everyone in the family will love this chicken dinner that can easily be made gluten-free.
👥 4 Servings⏱️ Prep & Cook: 38 min⏳ Prep: 10 min🔥 Cook: 8 min👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- whisk
📝 Preparation Steps
1
Press the Sauté button on your Instant Pot and pour in the cooking oil. Let the oil heat up for about two minutes.
cooking oil (I used avocado oil)1 tablespoon
2
Then, add the chicken, onion, bell pepper, and garlic into the pot and sauté for about ⏱️ 3 minutes, stirring so the chicken starts to change color on all sides.
medium onion, chopped1chopped green onions (optional, for serving)2 tablespoons
3
Cancel the Sauté function and add the pineapple chunks and the pineapple juice, soy sauce (or tamari or coconut aminos), and brown sugar. Stir to combine.
brown sugar (use coconut sugar for a lower glycemic version)1 tablespoon
4
Lock on the lid, select the Pressure Cook function, and adjust to high pressure for ⏱️ 8 minutes. Make sure the steam valve is set in the “Sealing”.
5
When the cooking time is up, let the pressure come down naturally for ⏱️ 10 minutes and then quick-release the remaining pressure.
6
Remove the lid and press the Sauté button and add the arrowroot starch to the pot. Use a whisk to make sure the starch dissolves into the liquid. Let the liquid simmer for about ⏱️ 2 minutes so it can start to thicken.
arrowroot starch2 tablespoons
7
Cancel the Sauté button and stir in the rice vinegar.
rice vinegar2 tablespoons
8
Serve hot.
9
Serve immediately, or cover and refrigerate for up to 4 days.
Nutrition Facts
calories
253 calories
fat Content
6.9 g
serving Size
1/4 of recipe
fiber Content
1.5 g
sugar Content
9.7 g
sodium Content
489 mg
protein Content
28.4 g
trans Fat Content
0 g
cholesterol Content
82.7 mg
carbohydrate Content
19.1 g
saturated Fat Content
1.2 g
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