Instant Pot Hawaiian Chicken Bowls
If you like pineapple, you will love these Hawaiian chicken bowls!
Servings: 4
Calories: 411kcal
Ingredients
- 2 Tablespoons olive oil
- 4 chicken thighs chopped and deboned
- 1 cup uncooked long-grain white rice
- 1 cup pineapple juice
- 1/2 cup chopped pineapple
- 1/2 Tablespoon ginger minced
- 2 Tablespoons tomato paste
- 2 cups chicken broth or water
- Green onions optional garnish
Instructions
- Select the saute setting on your instant pot and add the olive oil.
- Sear the chicken for 2-3 minutes.
- Add the pineapple juice, ginger and tomato paste to the Instant Pot.
- Allow to cook until bubbly, then stir in the pineapple and rice. Turn off the IP.
- Add the broth and secure the lid.
- Select the manual pressure setting and set the timer to 10 minutes. Natural release.
- Garnish with chopped green onions.
Notes
Several readers have complained about the dish turning out too bland. One reader recommended adding 1/8 tsp allspice, 1 tsp fish sauce and 1 tsp hot sauce. The same reader also added 1/2 cup of shredded coconut before pressure cooking. If you want to bump up the flavor, give these additions a try!
Weight Watchers Freestyle = 9 Points Per Serving for 4 Servings if you use chicken breast
Nutrition
Calories: 411kcal | Carbohydrates: 23g | Protein: 20g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 558mg | Potassium: 463mg | Fiber: 1g | Sugar: 8g | Vitamin A: 121IU | Vitamin C: 25mg | Calcium: 30mg | Iron: 1mg