An unexpected ingredient list makes this tropical chicken dinner recipe surprisingly delicious! Chicken thighs are browned and then cooked in a sweet-and-savory pineapple sauce before being shredded and served with rice. It's the perfect solution for a quick dinner that brings big flavor to the table.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- In medium bowl, mix pineapple juice, soy sauce, garlic and gingerroot; set aside.
- On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat butter in insert. Add chicken; cook 8 to 10 minutes, turning once, until browned. Pour pineapple juice mixture over chicken; turn chicken to coat. Select CANCEL.
- Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 3 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure. Transfer chicken to cutting board to cool slightly, then shred with two forks. Return chicken to mixture in insert.
- Meanwhile, in medium bowl, mix pineapple, brown sugar, ketchup, rice vinegar, Sriracha sauce and cornstarch. Stir into chicken mixture. Select SAUTE; adjust to normal. Heat mixture in insert to boiling. Cook and stir 1 minute.
- If desired, serve warm over a bed of rice topped with cilantro.
Nutrition Facts : Calories 220, Carbohydrate 25 g, Cholesterol 75 mg, Fat 1, Fiber 0 g, Protein 16 g, SaturatedFat 3 g, ServingSize About 1/2 Cup, Sodium 660 mg, Sugar 20 g, TransFat 0 g
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