Instant Pot Hawaiian Chicken (Sugar-free, Dairy-free, Low-fat. THM: E)

My siblings are the most difficult people to cook for. They would be content eating hot dogs and frozen pizzas for the rest of their lives, so it can be difficult to convince them to try anything different. However, I didn't have to do any convincing to make them eat this Hawaiian chicken! I always know that a recipe is a success when everyone in my home eats it with no complaints.

I created this recipe with summer in mind, so I chose to use the instant pot. I didn't want heat up the house by turning on the stove, and I definitely didn't want to stand over the stove to cook! The instant pot makes this meal quick and also makes for an easy clean-up.

I made both brown rice and cauliflower rice to serve the Hawaiian chicken over so that everyone in my family could choose between the two.

I have linked some of the ingredients that I own down below. These products are tried and true and are the best quality and value that I have found.

Instant Pot Hawaiian Chicken

Makes 6-8 servings.

Ingredients:

2-3 lb chicken breasts, cut into bite sized pieces

3 bell peppers of any color, cut into strips

1/2 yellow onion, cut into strips

1 can crushed pineapple, drained

1 cup cubed pineapple (optional)

2 seeded and diced jalapenos (optional)

Hawaiian BBQ Sauce Ingredients:

1 6oz. can tomato paste

1/4 cup liquid aminos

2 TBSP apple cider vinegar

2 TBSP mustard

1 tsp liquid smoke

2 tsp mineral salt

2 tsp chili powder

1 tsp garlic powder

1/2 tsp ground ginger

1/4 tsp black pepper

6 doonks stevia (a doonk is 1/32 tsp)

1 tsp glucomannan powder (If you don't have glucomannan powder, you can leave it out. The sauce will be a little thinner, but not soupy.)

Directions:

Place the chicken at the bottom of the instant pot. Put the bell peppers, onion, drained crushed pineapple, and optional cubed pineapple and jalapenos on top of the chicken.
Make the sauce. Whisk together all sauce ingredients except for the glucomannan powder. Once the sauce is mixed thoroughly, whisk in the glucomannan powder.
Pour the sauce on top of the ingredients already in the instant pot. Cook on high pressure for 10 minutes and do a manual release once the timer goes off.
Serve and enjoy!

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