Whole30 Instant Pot Hawaiian Chicken (paleo, stove top directions)

This 30-minute, one-pot, sweet and sour chicken is a healthier version of your favorite Chinese takeout dish!

Course Dinner

Cuisine Chinese

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 251kcal

2 lbs chicken breasts cut into 1.5 inch cubes (you can also use boneless skinless thighs or chicken tenders!)
1 red bell pepper chopped into 1 inch pieces
½ onion chopped into 1 inch pieces
3 cloves garlic minced
1 tbsp sesame oil
1 20 oz can pineapple chunks in 100% juice reserve 1/4 cup of the juice
¼ cup Whole30 approved BBQ sauce ketchup will work if you don't have BBQ
⅓ cup coconut aminos
½ tsp Red Boat fish sauce *sub 1 tsp sea salt if you don't have this
1 tbsp apple cider vinegar
1 tbsp fresh minced ginger or 1 tsp dried/powdered ginger
½ tsp crushed red pepper flakes
2 tbsp arrowroot powder

Press the "saute" button on your Instant Pot and add in the sesame oil. Let it heat up for a minute, then add in the cubed chicken pieces along with the minced garlic. Stir for 5-7 minutes until beginning to brown.
Add all remaining ingredients (except for the arrowroot powder and the reserved 1/4 cup of pineapple juice). Stir well to combine.
Lock the lid, turn the knob to sealing, and hit "manual" pressure for 5 minutes. Once the timer goes off, let it slow release for 10 minutes.
Meanwhile, stir the arrowroot powder into the reserved 1/4 cup of pineapple juice until it forms a slurry.
Use a slotted spoon to remove the chicken, onion, pineapple, and red pepper pieces from the Instant Pot and place them into a bowl. Set aside. Hit the "saute" button and bring the sauce to a boil. Stir in the arrowroot/pineapple juice slurry. Let the sauce cook and thicken for 10 minutes, stirring occasionally. Add the chicken and vegetables back into the pot and stir. Serve over rice of choice and top with green onions and/or sesame seeds. Enjoy!

Heat a large skillet over medium heat. Add the sesame oil and let it heat up for 1-2 mins. Add the chicken and the minced garlic. Sauté for 3 minutes. Add the onions and peppers. Stir for an additional 2 minutes. Add in the remaining ingredients (except for the arrowroot and 1/4 cup reserved pineapple juice). Bring to a boil, then reduce heat to medium low. Cover and simmer for 10 minutes, stirring occasionally. Mix the arrowroot powder and reserved 1/4 cup pineapple juice to create a slurry. Remove the chicken and veggies using a slotted spoon and place in a separate bowl. Bring the sauce to a boil and add the slurry. Stir over medium heat for 3-4 minutes until the sauce is thickened. Add the chicken and veggies back in and give it a stir. Serve over rice of choice and top with green onions and/or sesame seeds. Enjoy!