Go Back
pineapple shredded chicken served over cauliflower rice cilantro garlic

Pineapple Shredded Chicken

One of the easiest instapot recipes out there. 10 Minutes, Paleo & Whole 30 friendly!
Prep Time 5 mins
Cook Time 10 mins
Course Dinner, lunch
Cuisine paleo, whole 30
Servings 2 people

Equipment

  • Instant Pot or Slow Cooker

Ingredients
  

  • 2 Chicken Breast
  • 1/4 Cups Coconut Aminos (can use tamari for GF only, or soy sauce if not following any dietary restrictions) See Tips, Subs, Recs above for more details
  • 1 Glove Garlic Minced
  • 1 Teaspoon Fresh or Ground Ginger
  • 8 Oz Can of pineapple slices Must be in 100%. Separate Pineapple rings from juice, keep the juice to use in the recipe
  • 1 Handful fresh cilantro chopped
  • 1 Bag frozen cauliflower rice (Optional)

Instructions
 

  • Separate pineapple rings from juice, set aside. In a mixing bowl combine pineapple juice, coconut aminos, garlic, ginger, and 1/2 cilantro, whisk together. Set aside.
  • Salt and pepper chicken breast. Place the chicken in the instant pot or slow cooker* (see notes below) Pour pineapple juice mixture over chicken and place pineapple rings on top of chicken. Seal instanpot, make sure sealing valve on top of instantpot is set to "Sealing" mode. Turn instanpot on manual mode for 10 minutes.
  • When instant pot is done, let pressure manually release for 5-10 minutes before turning sealing mode to "venting." Remove the pineapple rings, set aside. Shred chicken. Serve on its own or over cauliflower rice. Top with pineapple rings, leftover cilantro and extra juice.

Notes

** For slow cooker, after you pour juice over chicken, top chicken with pineapple rings. Cook on low for 5-6 hours, or 3-4 hours on high. The rest of the recipe is the same as above. When done, remove pineapple rings, shred chicken with fork, serve over cauliflower rice, or on its own. Top with pineapple rings, cilantro and leftover juices. Enjoy :) 
Keyword buffalo chicken, healthy dessert, instapot, pineapple, slow cooker