It’s a recipe straight from the tropics to warm you up on a rainy day. Barbecue chicken and coconut rice just sound delightful, do they not?
Alex Daynes shares how to make Hawaiian barbecue chicken and coconut rice in the Instant Pot.
Find more of Alex’s recipes on her website, www.myownmealplan.blogspot.com.
Hawaiian BBQ Chicken
Yields 4 servings
- 4 chicken breasts or chicken thighs
- 1/2 cup chicken broth
- 2 tablespoons Italian seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup Stubb’s BBQ Sauce
- 2 cups chopped pineapple
- 1 1/2 cups jasmine rice
- 1 can coconut milk
- 1 cup water
Season the chicken breasts with Italian seasoning, salt and pepper.
Add chicken, chicken broth, and Stubb’s BBQ Sauce to the Instant Pot.
Seal the Instant Pot and manually set the timer to 25 minutes (frozen) or 30 minutes (fresh). When the chicken is finished cooking, quick release the pressure.
Remove the chicken and shred with two forks. Chicken should shred easily.
Serve BBQ chicken over coconut rice, with a side of 1/2 cup pineapple.
Instant Pot: To the Instant Pot, add the rice, coconut milk, and water. Seal the Instant Pot lid and manually set the timer to 10 minutes. When finished, quick release the pressure and serve.
Rice Cooker: To the Rice Cooker, add the rice, 2 cups of water, and one can of coconut milk. Press the white rice button and allow it to cook. Fluff the rice when finished and serve.
StoveTop: In a 3 quart pot or saute pan, bring rice, 2 cups water, and 1 can coconut milk to a boil. Reduce heat to low, cover and cook for 20 minutes. Do not remove the lid during this time. When water is fully absorbed, fluff rice with a fork.