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Hawaiian Chicken with Coconut Rice Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Pressure Cooker Hawaiian Chicken & Coconut Rice

This tropical-inspired dish combines tender pressure-cooked chicken with fragrant coconut rice for a quick and flavorful weeknight meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Mexican
Servings 4 servings
Calories 520 kcal

Equipment

  • 1 Pressure cooker 6 quart
  • 1 Saucepan for coconut rice

Ingredients
  

Main Ingredients

  • 1.5 lbs chicken thighs boneless, skinless
  • 1 cup pineapple juice
  • ¼ cup soy sauce low sodium
  • 2 tablespoon brown sugar
  • 1 tablespoon minced garlic
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon cornstarch mixed with 2 tablespoon water
  • 1 cup white jasmine rice rinsed
  • 1 cup coconut milk full fat
  • 1 cup water
  • 1 tablespoon chopped green onions for garnish
  • 1 tablespoon toasted sesame seeds for garnish

Instructions
 

Instructions

  • Add chicken thighs, pineapple juice, soy sauce, brown sugar, garlic, and ginger to the pressure cooker. Seal lid and cook on high pressure for 15 minutes.
  • While chicken cooks, combine rinsed jasmine rice, coconut milk, and water in a saucepan. Bring to a boil, reduce to low, cover, and simmer 15 minutes.
  • Once pressure cooker is done, release pressure manually. Remove chicken and shred. Turn on sauté mode, stir in cornstarch slurry to thicken sauce.
  • Serve shredded chicken over coconut rice, spoon sauce on top, and garnish with green onions and sesame seeds.

Notes

Leftovers keep well refrigerated for up to 3 days. Add chili flakes for an extra kick.