IP Hawaiian Chicken with Pineapple Salsa

Prep: 10 min 

Cook: 20-25 min

Makes: 6 servings 

Calories: 425 g/serv

• Protein: 47g, (44%)
• Carb: 38g, (35%)
• Fat: 10g, (21%)

Ingredients 

Hawaiian Chicken 

• 1 cup tamari
• 1⁄3 cup pineapple juice
• 2 tbs lime juice (about 1 lime)
• 1 tbs orange juice
• 2 tbs sriracha
• 1⁄2 tsp garlic powder
• 1 tbs freshly grated ginger, or 1 tsp ground
• 1 tsp toasted sesame oil
• 1 lb boneless, skinless chicken thighs, diced into large chunks (roughly 2-inch pieces)
• 1 lb boneless, skinless chicken breast, diced into large chunks (roughly 2-inch pieces)
• 2 Tbsp arrowroot flour
• 3 cups cooked white rice, for serving

Pineapple Salsa 

• 2 cups pineapple, diced
• 1 large avocado, diced
• 2 Tbsp lime juice (about 1 lime)
• 1⁄3 cup fresh chopped cilantro
• 1⁄4 cup diced red onion
• 1 small jalapeno, seeds removed, diced

Instructions 

1. Add the coconut aminos to the instant pot on saute mode and cook for 5-8 minutes until thickened and reduced by half, then turn off the instant pot.
2. Stir in the lime juice, sriracha, garlic powder, ginger, pineapple juice, and sesame oil. Add the chicken and toss to coat. Set the instant pot to ‘meat’ setting and cook for 12 minutes.
3. While the chicken cooks, make the pineapple salsa. Add all of the ingredients to a bowl and toss to coat. Set aside.
4. When the timer on the instant pot goes off, manually release the pressure, then remove the chicken from the pot and shred with two forks, or with the paddle attachment of your stand mixer.
5. Put the instant pot back on ‘saute’ mode then whisk the arrowroot flour with 1⁄4 cup water. Pour mixture into the sauce and whisk to combine. Let the sauce come to a boil and thicken then turn off the Instant pot and toss it to coat with the sauce.
6. Assemble the bowls with the rice, chicken, and pineapple salsa.