This chicken turned out super flavorful and unlike any pineapple chicken recipe that I've tried before! I ended up tripling most of the ingredients below, with the exception of using 2 tsp cinnamon and just one can of full-fat coconut milk. Check out the note on the coconut cream below, but basically you can just use the thick part from a can of full-fat coconut milk, or dump the whole can in if you want. No need to let that ingredient stop you from giving this one a try. This recipe was extremely hands-off after cutting the pineapple and throwing everything into the Instant Pot. When it was done cooking, there was plenty of extra sauce. I followed the recipe below and added a Tbsp of arrowroot starch mixed with a Tbsp of water, and set the Instant pot to saute mode to help thicken up the sauce some. You can also just put the pot on Saute mode without adding the arrowroot starch, and continuously stir until the sauce reduces. The arrowroot starch just speeds the process up slightly. I also really enjoyed the green onions topped on this meal, so don't skip out on that if you can! With plenty of flavor and sauce, this paired perfectly with plain frozen cauliflower rice, which made for the easiest meal prep. Definitely a recipe that I will be throwing into the meal prep rotation going forward!
Instant Pot Pina Colada Chicken
To make your own coconut cream, simply place a can of full fat coconut milk in the fridge overnight. When ready to use, open can from bottom and drain out coconut water ( you can drink it or discard it). You will be left with pure coconut cream in the can.
Original recipe found here
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