Instant Pot Spicy Pineapple Coconut Chicken and Rice | Zatarain's Caribbean Rice Box Mix

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream

Light coconut milk reduces calories while maintaining flavor.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner, while drumsticks are often cheaper.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: habanero

Jalapeño offers a milder heat, while habanero is similarly spicy.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

Heat the pot on the highest sauté setting. Add the coconut oil when the display reads “HOT” and let the oil melt. Then add the chicken and red onion. Cook, stirring once or twice, until the onions are just softened and the chicken is no longer pink on the outside.

Add the chopped chilies (if using) and cook for just another 30-60 seconds.

Add the coconut water and stir to combine and deglaze the pot. Make sure to fully scrape up any stuck-on browned bits during this step to avoid getting a “BURN” warning later.

Layer the Zatarain’s Caribbean Rice mix over the top, using a spatula to spread and press down without stirring up the bottom too much. The rice should avoid sitting on the bottom to avoid sticking before the liquids have a chance to boil.

Lock and seal the lid and cook on high pressure for 4 minutes followed by a 10 minute natural pressure release. Then release any remaining pressure before reopening the pot.

Stir and serve with optional topping (pineapple chunks, fresh cilantro and scallions) and ENJOY!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens