Aaahh, how I used to love Pina Coladas. To me, they were the ultimate summer drink. I remember drinking gallons of them when my hubby and I went to the Bahamas. Yeah, I know, I probably wouldn’t remember if I had actually drunk gallons of them! But, there was nothing quite like sitting on a beach, with a frosty, creamy Pina Colada in my hand.
Well, needless to say, things have changed since then. I can have some version of a virgin Pina Colada. Let’s face it though, it’s not quite the same thing. So, I thought I’d start playing around with the flavors of a Pina Colada, with other foods. This Instant Pot Pina Colada Chicken Recipe is the first of a few I created. I’ll be posting the rest of them over the summer months.
Light, summery dish that will remind you of that frosty tropical drink you love! Feel free to add a paper umbrella!
Ingredients
- 2 pounds Organic chicken thighs, cut into 1” chunks
- 1 cup fresh or frozen pineapple chunks
- 1/2 cup full fat coconut cream (see note to make your own)
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 2 tablespoons coconut aminos
- 1/2 cup chopped green onion (garnish)
Instructions
- Place all ingredients, except green onions, into Instant Pot.
- Close lid.
- Press Poultry button.
- Pot will automatically set itself for 15 minutes, high pressure.
- Allow to cook.
- Once cooking has stopped, turn off Instant Pot.
- Let pressure release naturally for 10 minutes.
- Carefully open lid and remove from pot.
- Stir.
- If you’d like to thicken the sauce a bit, simply stir in a teaspoon of arrowroot starch mixed with a tablespoon of water.
- Then, press the Saute button.
- Cook until sauce thickens to your liking.
- Turn off Instant Pot.
- Serve with green onion garnish.
Notes
To make your own coconut cream, simply place a can of full fat coconut milk in the fridge overnight. When ready to use, open can from bottom and drain out coconut water ( you can drink it or discard it). You will be left with pure coconut cream in the can.
One of the perks of this Instant Pot Pina Colada Chicken recipe is how versatile it is. The first night I cooked it, I served it over crisp broccoli slaw. It was light and crunchy, the perfect summer dinner. A couple of days later, I served it for lunch, over a salad of greens, with a Plantain Chip Chicken thigh on top. If you want that recipe, it’s by Laura Vein, here. I can highly recommend it!
Discovering new ways to work with leftovers is the key to eating on the AIP. While I see some people eating the same things day after day, I just can’t eat that way. I need variety- color change, flavor change, and texture change. You should always experiment with different combinations, to keep from getting food-bored. I’ll warn you though, they’re not all winners. I’ve made some “meh” combinations, and some downright nasty ones. You can get some great ideas on my Instagram account here. Don’t worry, I don’t post the yucky ones!
As always, I wish you good health……..and, good food!
*This post contains affiliate links. If you make a purchase through one of these links, I may receive compensation. Thank you for helping to support my blogging, here at Paleo Cajun Lady.- Tara Perillo
Tara Perillo
Welcome all. I am Tara Perillo, herbalist, homeopath, yoga and fitness instructor, and healthy foodie . After successfully reaching remission of my lupus symptoms, through changes in my diet, exercise, and lifestyle, I wrote the ebook, Sickness To Fitness Quick Start Guide. I am also honored to have my paleo and AIP recipes featured in Paleo Magazine, Paleo Living Magazine, Shape Magazine Online, 85 Amazing AIP Breakfasts, The Paleo AIP Instant Pot Cookbook, and blogs by The Paleo Mom, Kris Kresser, Whole New Mom and many others. My focus is to help others become stronger in every facet of their lives. Join me to become stronger in health, mind, body, and spirit, together!
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