This clean and easy meal is fast enough for a weeknight, thanks to the Instant Pot! Serve over cauliflower rice, rice, or all on it's own.
1 20-ounce can pineapple chunks in pineapple juice, drained (1/2 cup juice reserved)
1/3 cup Tessemae’s Unsweetened Ketchup
1 teaspoon minced or grated fresh ginger root
1 teaspoon minced garlic
¾ teaspoon salt
1 pound boneless skinless chicken breast, cut into bite sized cubes
½ red onion, sliced
2 bell peppers, cut into bite sized squares
3 tablespoons dark pure maple syrup
4 teaspoons cornstarch
2 scallions, sliced
- Stir ½ cup reserved pineapple juice, Unsweetened Ketchup, ginger, garlic and salt in the insert of the instant pot. Add chicken and onions and stir to coat. Top with peppers and pineapple chunks. Close lid and set valve to “sealing.” Set to pressure cook for two minutes. When timer goes off, use potholders to turn valve to quick release. Remove lid.
- Meanwhile, stir maple syrup and cornstarch together in a small bowl and let sit for several minutes, stir again until the cornstarch is dissolved.
- Once lid is removed, stir maple syrup mixture into the chicken mixture. Set to sauté, and bring to a simmer, stirring. (Sauce will thicken as soon as it comes to a simmer.) Stir in scallions, turn off heat and serve hot.