Ingredients

The following ingredients have 5 Servings
  • 1 1/2 lbs boneless skinless chicken breasts
  • 2 cups diced pineapple
  • 1 cup coconut milk ((from a can such as Thai Kitchen or Goya brands))
  • 1 cup BBQ sauce ((I used Stubbs which is lower sugar))
  • 1 tsp red pepper flakes
  • 1/8 tsp salt
  • 1 TBS cornstarch
  • 1 TBS water

Instruction

  • Add coconut milk, BBQ sauce, red pepper flakes, and salt to the pot of the instant pot. Whisk to combine. Add pineapple chunks and chicken breasts to pot. Mix to cover chicken with sauce.
  • Close the top, seal the pressure valve, and set on manual (high) pressure for 6 minutes.
  • When time is finished, let the instant pot 'naturally release' (do not flip valve) the pressure for 10 minutes. After 10 minutes, flip the valve and then carefully remove the top.
  • Switch instant pot to 'saute' function. Remove chicken from the pot and set aside. In a small cup add cornstarch and water, mix completely. Pour mixture into the instant pot and whisk to combine with sauce. Whisk occasionally for about 2 minutes or until the sauce has thickened. Turn instant pot off.
  • Serve the chicken as desired topped with the sauce.