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52 Week Recipe Challenge – Week 2

I made this recipe back on January 8th, but didn’t get to post until now.

Pina Colada Chicken

Prep Time5 mins
Cook Time35 mins
Course: Main Course
Author: Jennifer Smith – Instant Pot Cookbook

Equipment

  • Instant Pot

Ingredients

  • 2 lbs chicken thighs cut into 1-inch pieces
  • ½ cup coconut cream full fat
  • 2 tbsp soy sauce
  • 1 cup pineapple chunks frozen, fresh, or canned
  • 1 tsp cinnamon
  • tsp salt
  • ½ cup green onions chopped
  • 1 tsp arrowroot starch
  • 1 tbsp water

Instructions

  • Combine all of the ingredients, except green onion, in the Instant Pot and stir to combine.
  • Close and lock the lid. Select the POULTRY setting and set the cooking time for 15 minutes.
  • Once timer goes off, allow to Natural Release1 for 10 minutes, then quick release any remaining pressure manually. Carefully open the lid.
  • Transfer the chicken to a serving bowl.
  • In a cup, combine the arrowroot starch and water. Mix well.
  • Add the mixture to the instant pot, press the SAUTE button and continue to cook, stir occasionally until the sauce begins to thicken.
  • Service the chicken with green onion and sauce.
    1Natural Release – after the cooking time is over and your Instant Pot switches to Keep Warm, the pressure will begin to drop without doing anything.

Notes

For Christmas, I gave my mom an Instant Pot Recipe book which I stole a couple recipes out of to try. This being one of them.
I served with brown rice and steamed broccoli. Ed & I both enjoyed it except I felt as though the cinnamon flavor overpowered the meal. I hope the coconut flavor will come on more once I decrease the amount of cinnamon in the recipe. If not, I will have to figure out what I can do or add to make the coconut flavor come out more.

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