Ingredients
- 1.5 lbs boneless, skinless chicken breasts, or chicken thighs
- 1 cup pineapple canned chunks
- 1/3 cup coconut aminos
- 1/4 cup pineapple juice from can
- 1/4 cup water
- 6 green onions, roughly chopped
- 1.5 tbsp minced ginger
- 1/2 tbsp minced garlic
- 1/2 tsp salt
- 1 tbsp honey (substitute 3 medjool dates, pitted and blended for Whole30)
- Optional: 2 tsp arrowroot flour dissolved in 1 tbsp water to thicken
Instructions
- Add all of the ingredients into the instant pot and stir to incorporate the ingredients together a bit.
- Close the lid, put the valve to sealing and set the instant pot to cook on high pressure for 10 minutes.
- Once it’s finished, do a quick release and remove the chicken, placing on a cutting board.
- Add in the arrowroot water mixture and set the instant pot to “sauté” if a thicker sauce is desired. Stir to mix in the arrowroot and let the sauce come to a simmer to thicken.
- While it’s thickening, shred the chicken using two forks and add the shredded chicken back into the instant pot.
- Press “cancel” once it’s thickened, and serve. Garnish with sesame seeds, chopped green onions, or cilantro. Serve in lettuce taco cups, on salads, lettuce wraps or stir frys.
Notes
- Fresh pineapple can be used in place of canned
- To use dates in place of honey, blend the pitted dates with 3 tbsp very hot water to make a paste, and use that instead