Tired of the same old weeknight dinners? Let’s take your taste buds on a tropical vacation! This Instant Pot Pina Colada Chicken is the perfect escape, blending sweet pineapple and rich coconut with savory chicken for a meal that’s both incredibly easy and unbelievably delicious. Forget long hours in the kitchen; this one-pot wonder brings a burst of island flavor to your table in under 40 minutes. It’s a simple, healthy, and family-friendly recipe you’ll make again and again.
Ingredients
• 2 lbs (900g) Boneless, Skinless Chicken Breast or Thighs, cut into 1-inch cubes
• 1 cup (165g) Pineapple Chunks, fresh or canned in juice
• ½ cup (120ml) Full-Fat Coconut Cream
• 2 tbsp (30ml) Coconut Aminos
• ½ cup (50g) Green Onions, chopped
• 1 pinch Ground Cinnamon
• 1 pinch Sea Salt
Instructions
1. Directions1. Combine the cubed chicken, pineapple chunks, coconut cream, coconut aminos, cinnamon, and sea salt in the inner pot of your Instant Pot. Stir gently to mix.2. Secure the lid, ensure the steam release valve is set to the ‘Sealing’ position, and select the ‘Poultry’ or ‘Pressure Cook’ (High) setting.3. Set the cook time for 15 minutes.4. Once the cooking cycle is complete, carefully perform a quick pressure release by moving the valve to the ‘Venting’ position.5. Once the pin has dropped, open the lid. Stir the contents and serve the chicken hot, garnished with the freshly chopped green onions.
Nutritional Information
• Per Serving:
• Calories: 530
• Total Fat: 24g
• Net Carbs: 7g
• Fiber: 2g
• Protein: 60g
Pro Tips
• For a deeper flavor, use the ‘Sauté’ function to brown the chicken cubes in a little coconut oil before adding the other and pressure cooking.
• If you prefer a thicker sauce, remove the cooked chicken after pressure cooking. Make a slurry with 1 tsp of cornstarch and 2 tsp of cold water, whisk it into the sauce on the ‘Sauté’ setting, and simmer until it thickens.
• Serve this tropical chicken over a bed of fluffy jasmine or coconut rice to soak up every last drop of the delicious sauce.
• For an extra layer of texture and flavor, garnish with toasted shredded coconut and a squeeze of fresh lime juice just before serving.
FAQ
Q: Can I use chicken thighs instead of breasts for this Pina Colada chicken recipe
A: Yes, absolutely! The recipe is versatile and works perfectly with either boneless, skinless chicken breasts or thighs. Using thighs can add even more flavor and moisture to this tropical dish.
Q: How can I make the sauce for the Instant Pot chicken thicker
A: For a thicker sauce, remove the cooked chicken after pressure cooking. Turn on the ‘Sauté’ function, whisk in a slurry of 1 teaspoon of cornstarch and 2 teaspoons of cold water, and let it simmer until it reaches your desired consistency.
Q: What should I serve with this tropical chicken
A: This Instant Pot Pina Colada Chicken pairs beautifully with fluffy jasmine or coconut rice, which is perfect for soaking up the delicious sweet and savory sauce. For extra flavor and texture, garnish with toasted coconut and a squeeze of fresh lime.
Q: Is this Pina Colada chicken recipe healthy
A: Yes, it’s a great healthy option for a weeknight dinner. Each serving is packed with 60g of protein and has only 7g of net carbs, making it a satisfying and nutritious one-pot meal.
