Make a complete and healthy dinner in the pressure cooker or Instant Pot tonight. This pineapple chicken and rice is a gluten-free one-pot dish the whole family will love.
1cupfrozen or canned pineapple chunksdrained if canned
1.5lbsfrozen boneless skinless chicken thighs
fresh cracked pepper
1cupshredded part skim mozzarella cheese
½cupdiced green onions
Instructions
Mix together all the ingredients listed between and including the brown rice and the pineapple in the bowl of a pressure cooker. Stir the mixture together with a rubber scraper or wooden spoon until the tomato paste dissolves into the liquids or about 20-30 seconds.
Layer the chicken thighs into the rice mixture, making sure to turn the chicken in the liquid mixture until it's covered with it.
Give a few good cracks of black pepper (to your taste) over the chicken and rice mixture.
Lock on the pressure cooker lid and cook the chicken and rice on high for 15 minutes.
Quick-release the steam on the pressure cooker.
Un-lock the lid and scoop the chicken and rice into bowls. Top with a few tablespoons of cheese and about 1 tablespoon green onions and serve hot!
Notes
*If you like your chicken and rice saucier, you can add up to 1 ¾ cup water.Don't thaw the pineapple before adding it to the Instant Pot or pressure cooker. If you use canned pineapple, however, make sure to drain it. This recipe was developed and will work the best with frozen boneless skinless chicken thighs, not fresh. so use frozen thighs for the best results. Leftovers of this dish will last covered in the fridge for 4-5 days. You can also freeze the dish in a freezer-safe container for 2 months.