If you’re looking for a vibrant, flavorful dinner that comes together in a flash, this Instant Pot Pineapple Chicken and Rice Recipe is an absolute winner. It’s a delightful combination of juicy chicken, sweet pineapple, and colorful bell peppers, all cooked with tender rice in a single pot. This recipe not only brings a tropical twist to your weeknight meals but also promises a perfect balance of savory, sweet, and tangy flavors thanks to the BBQ sauce and pineapple juices. It’s convenience meets deliciousness in one comforting dish.
Ingredients You’ll Need
The beauty of this Instant Pot Pineapple Chicken and Rice Recipe lies in its simplicity and how each ingredient plays a crucial role in flavor and texture. From the tender chicken to the sweet pineapple and the vibrant peppers, everything works together to create a harmonious and colorful meal.
- 1 tablespoon oil: For browning the chicken to lock in flavor.
- 1 pound boneless, skinless chicken breast (diced): The lean protein base that soaks up all the tropical and savory tastes.
- Salt & pepper: Essential seasonings to enhance the natural flavors.
- 1 onion (cut into thin wedges): Adds sweetness and depth as it cooks.
- 1 can (8oz) pineapple chunks with juice: Brings a burst of juicy sweetness and tang to every bite.
- 1/2 cup BBQ sauce: Adds smoky, tangy flavor that complements the pineapple perfectly.
- 1 red pepper (diced): For vibrant color and a mild sweet crunch.
- 1 yellow pepper (diced): Another pop of color with a sweet, crisp texture.
- 1 cup white rice: The hearty base that absorbs all the delicious juices.
- 1 cup water: Needed to cook the rice just right.
- 1 teaspoon oil: Helps keep the rice fluffy and prevents sticking.
- 1/4 teaspoon salt: Enhances the rice’s flavor during cooking.
- 1/2 cup BBQ sauce (for sauce finishing): Used later to create a luscious glaze.
- 2 teaspoons cornstarch: Thickens the sauce to perfect consistency.
- 2 tablespoons water: Helps dissolve cornstarch for a smooth sauce.
How to Make Instant Pot Pineapple Chicken and Rice Recipe
Step 1: Brown the Chicken and Sauté Onions
Start by setting your Instant Pot to the sauté function and heating the oil. Once hot, add the diced chicken and season with salt and pepper. Browning the chicken not only locks in juices but creates a lovely caramelization that enhances flavor. After the chicken has a nice color, toss in the onion wedges and cook for one more minute until they soften slightly. Then, switch off the pot to prep for the next steps.
Step 2: Mix in Pineapple, Peppers, and Sauce
This is where the magic starts to happen. Add the entire can of pineapple – juice and all – directly into the Instant Pot with the chicken. Follow it with half a cup of BBQ sauce and the diced red and yellow peppers. Stir everything well, making sure to scrape up any browned bits stuck to the bottom of the pot to prevent burn warnings. The sweet pineapple juices mix beautifully with the tangy BBQ sauce, coating your chicken and peppers in flavor.
Step 3: Prepare and Add the Rice
Cooking the rice separately inside the Instant Pot keeps it perfectly tender and fluffy without becoming mushy. Place the trivet inside the pot over the chicken mixture. In an oven-proof dish that fits into your Instant Pot, combine the rice with water, oil, and salt, and stir to combine. Then set this dish on top of the trivet, ensuring the rice cooks evenly with steam rising from the simmering chicken below.
Step 4: Pressure Cook Everything Together
Seal the lid on the Instant Pot and set the valve to “sealing.” Pressure cook on high for 2 minutes. After the cooking cycle completes, allow a natural pressure release for 10 minutes—this gentle steam rest ensures the rice finishes perfectly. Then carefully release any remaining pressure manually before opening. This timing creates a harmonious blend of textures with perfectly cooked chicken and fluffy rice.
Step 5: Finish with a Tangy BBQ Sauce Glaze
Remove the rice and trivet carefully. Fluff the rice with a fork to separate grains. For the finishing sauce, whisk together the remaining half cup of BBQ sauce, cornstarch, and water until smooth. Set the Instant Pot to sauté once more and stir in this mixture. Let it simmer gently until the sauce thickens and becomes glossy, perfect for drizzling over the pineapple chicken and rice.
How to Serve Instant Pot Pineapple Chicken and Rice Recipe
Garnishes
A sprinkle of freshly chopped cilantro or green onions adds a fresh herbal brightness and a lovely pop of green color that contrasts beautifully with the warm hues of the peppers and pineapple. Toasted sesame seeds also make for a satisfying crunch. Adding some thinly sliced red chili or a dash of crushed red pepper gives a little kick if you love spicy food.
Side Dishes
Since this recipe is a complete meal on its own, light sides work best. Consider serving with a simple green salad dressed with a citrus vinaigrette to echo the tropical notes, or some steamed broccoli or snap peas for added crunch and nutrition. A crisp cucumber salad with a touch of rice vinegar also pairs wonderfully to cleanse the palate and add a refreshing element.
Creative Ways to Present
For a family dinner or potluck, serve the pineapple chicken and rice in hollowed-out pineapple shells for a charming presentation that amps up the tropical vibe. Alternatively, you can plate the rice in a ring mold and spoon the chicken and sauce on top for restaurant-style elegance. If you want to turn it into a handheld treat, use the chicken mixture as a filling for warm tortillas or lettuce wraps for an exciting twist.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Pineapple Chicken and Rice Recipe keeps beautifully in an airtight container in the refrigerator for up to 4 days. Because all the flavors meld so well, leftovers often taste even better the next day! Just give it a gentle stir before storing to keep the rice from settling or clumping.
Freezing
This dish freezes well, making it ideal for meal prep. Portion the cooled pineapple chicken and rice into freezer-safe containers or bags, removing as much air as possible. It will keep for up to 3 months. To prevent texture changes, freeze the sauce mixture separately if possible and combine after reheating.
Reheating
When you’re ready to enjoy it again, reheat leftovers in a microwave-safe dish with a splash of water to keep the rice moist, covered loosely to trap steam. Alternatively, warm it gently in a skillet on the stove over medium heat, stirring frequently to heat through evenly. Add a little more BBQ sauce if you want to refresh and thicken the glaze.
FAQs
Can I use brown rice instead of white rice?
Brown rice has a longer cooking time than white rice, so if you want to use it, you’ll need to adjust your method. It’s best to cook the brown rice separately before combining it with the chicken mixture, or experiment with longer pressure cooking times and additional water, but proceed carefully to avoid undercooked rice or a burn warning in the Instant Pot.
Is it okay to use frozen chicken for this recipe?
While fresh chicken works best to brown and develop flavor, you can use frozen diced chicken if you adjust the cooking steps. You won’t be able to brown it properly, so skip the sauté step and increase the pressure cooking time accordingly. Just ensure the chicken reaches a safe internal temperature.
Can this recipe be made without the Instant Pot?
You can replicate this dish on the stovetop, but the cooking process will take longer and require more attention to ensure the rice and chicken cook evenly. Use a deep skillet or saucepan, cook the chicken and veggies first, then add rice and liquids, cover, and simmer until rice is tender. The Instant Pot just makes everything quicker and more foolproof.
What if I don’t have BBQ sauce?
If you’re out of BBQ sauce, try substituting with a mix of ketchup, a splash of vinegar, a pinch of smoked paprika, and a bit of honey or brown sugar to mimic the sweet tanginess. The sauce is key for that smoky-sweet flavor that pairs so well with pineapple, so try to create a balance of these elements.
Can I add other vegetables to the Instant Pot Pineapple Chicken and Rice Recipe?
Absolutely! Bell peppers are traditional here, but feel free to toss in diced carrots, snap peas, or even pineapple-flavored baby corn. Just be mindful of the cooking time and don’t add anything that requires significantly longer cooking than the rest of the ingredients to keep textures balanced.
Final Thoughts
I can’t recommend enough giving this Instant Pot Pineapple Chicken and Rice Recipe a try. It’s a bright, balanced dish full of delightful textures and flavors, and it proves that weeknight dinners can be both quick and exciting. Once you experience the tender chicken mingled with juicy pineapple chunks and perfectly steamed rice, you’ll understand why this has become a go-to favorite in my kitchen. So grab your Instant Pot and dive into this tropical feast—you’re going to love it!
Print
Instant Pot Pineapple Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Pineapple Chicken and Rice is a flavorful and easy one-pot meal that combines tender, juicy chicken with sweet pineapple chunks and colorful bell peppers. The recipe features a tangy BBQ sauce base and perfectly cooked white rice, all made quickly using the pressure cooking function of the Instant Pot, making it a perfect dinner for busy weeknights.
Ingredients
Chicken and Pineapple Mixture
- 1 tablespoon oil
- 1 pound boneless, skinless chicken breast, diced into 1 inch pieces
- Salt and pepper, to taste
- 1 onion, cut into thin wedges
- 1 can (8 oz) pineapple chunks or tidbits packed in juice (do not drain)
- 1/2 cup BBQ sauce
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
Rice
- 1 cup white rice
- 1 cup water
- 1 teaspoon oil
- 1/4 teaspoon salt
Finishing Sauce
- 1/2 cup BBQ sauce
- 2 teaspoons cornstarch
- 2 tablespoons water
Instructions
- Brown chicken: Set the Instant Pot to sauté mode. Add 1 tablespoon of oil and the diced chicken pieces. Season the chicken with salt and pepper. Cook the chicken until browned on all sides, then add the sliced onion and cook for an additional minute. Turn off the Instant Pot.
- Mix sauce: Add the can of pineapple (both juice and chunks) into the Instant Pot with the chicken. Add 1/2 cup of BBQ sauce and the diced red and yellow peppers. Stir well, making sure to scrape the bottom of the pot to lift any browned bits to avoid a burn warning during pressure cooking.
- Add rice: Place the trivet inside the Instant Pot over the chicken mixture. In a separate oven-proof dish that fits inside the Instant Pot, combine the white rice, 1 cup water, 1 teaspoon oil, and 1/4 teaspoon salt. Place this dish on top of the trivet.
- Cook: Close the Instant Pot lid and ensure the valve is set to the “sealing” position. Select pressure cook (manual) on high pressure for 2 minutes. When cooking finishes, allow a natural pressure release for 10 minutes, then manually release any remaining pressure carefully.
- Finish: Remove the rice dish and trivet from the Instant Pot. Fluff the rice with a fork. In a small bowl, whisk together the remaining 1/2 cup BBQ sauce, cornstarch, and 2 tablespoons water. Set the Instant Pot back to sauté mode. Stir in the BBQ sauce mixture into the chicken and pineapple base and simmer until the sauce thickens, about 1 minute. Mix together the sauce and rice before serving.
Notes
- Use a heatproof dish that fits inside your Instant Pot for cooking the rice separately from the chicken mixture to prevent overcooking or rice sticking to the pot.
- Do not drain the pineapple and juice as they add sweetness and moisture to the chicken.
- If you don’t have BBQ sauce, substitute with a mix of ketchup, vinegar, and a touch of brown sugar for a similar flavor.
- Make sure to scrape the bottom of the Instant Pot well before pressure cooking to prevent burn notices.
- For a gluten-free option, use gluten-free BBQ sauce and verify the cornstarch is pure cornstarch.
