Kelly Jensen
This Instant Pot Pineapple Chicken Curry Recipe Is:
- Bright
- Fresh
- Creamy
- Savory & sweet
- Tropical
- A great easy chicken dinner
- A Quick Meal in the Instant Pot or Pressure Cooker
- Gluten free and dairy free
A One Pot Pineapple Chicken Recipe For the Win!
This pineapple chicken curry recipe is the perfect one-pot lunch or dinner! I love a good One Pot Meal, especially during these summer months when I don’t want a lot of burners going at once. Cooking everything in one pot is one of my favorite ways to get a meal on the table fast! And one pot makes cleaning up a breeze. The pressure cooker does all the work for you, so you can focus on other kitchen prep while the food cooks. One Pot meals are awesome for breakfast, lunch, or dinner – check out my link here to see other healthy one pot meals that are ready in no time!
What’s In This Dairy Free Pineapple Chicken Curry Recipe?
- Chicken Breasts
- Coconut Oil: I love keeping a few jars of this organic coconut oil on hand, it’s great for cooking and also a really nice skin moisturizer outside the kitchen.
- Onion
- Garlic
- Fresh Ginger or Ginger Powder
- Carrots
- Bell Pepper: If you don’t have fresh peppers, these sweet roasted red peppers are a great substitute! I love adding them to breakfast bakes, sandwiches or wraps, and soups.
- Diced Tomatoes: I only use no salt added diced tomatoes, these boxed tomatoes are really great to stock up on! I like boxed tomatoes better because they are BPA free and more eco-friendly than aluminum cans. If you haven’t read about the dangers of consuming foods stored in BPA cans, head over to Nutrition Facts to read more.
- Jalapenos
- Pineapple
- Reduced Sodium Vegetable Stock or Bouillon: I love this low sodium vegetable base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine. You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out! By starting with a low sodium broth or bouillon, you can build bright vibrant flavors and add more salt later if needed.
- Curry Powder: is a great flavor booster to soups, stews, and lentil dishes like this one! I love this mild curry powder which has a great taste. You can also use a curry paste if you have some on hand.
- Smoked Paprika: give an additional depth of flavor to this dish.
- Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.
- Salt and pepper to taste
Instant Pot Chicken Recipes for the Easiest Meal Prep Ever!
For all my recipes I use the 8-Quart Instant Pot Ultra, its larger than the standard models (which are only 6 quart) so I have extra room to meal prep and batch cook more meals for the week. The Ultra model also has some great extra settings like cake baking and yogurt making which are really neat. I love that everything can cook in one pot, which makes for way less dishes and hands-off cooking. The Instant Pot is hands-down my favorite kitchen appliance, and actually makes my life so much easier.
How Do I Make This Pineapple Chicken Curry Instant Pot Recipe?
- Set the instant pot to saute mode. Add 1 tablespoon of coconut oil and the cubed chicken and saute for 8 to 10 minutes until the chicken has browned. Remove chicken from the pot and set it aside in a bowl.
- To the Instant Pot the other tablespoon of coconut oil and add the garlic and onions. Saute for 4 to 5 minutes until vegetables begin to soften.
- Add the ginger, carrot, bell pepper, tomato, jalapeno, pineapple, turmeric, paprika, and vegetable stock. Close the lid and seal. Cook on Manual or High Pressure mode for 12 minutes, with a 10 minute natural release time. After the 10 minutes of natural release, you can quick release the remainder of the pressure.
- Remove lid and stir in the coconut milk, and salt and pepper. Serve over rice or lo mein noodles and mangia!
Other Easy Dairy Free Chicken Recipes You’ll Love!
Get the Same Ingredients I Use In My Chicken Pineapple Curry Recipe:
As always, if you make this dairy free and gluten free chicken pineapple curry recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!
Instant Pot Pineapple Chicken Curry (GF, Dairy Free)
Ingredients
- 2 chicken breasts diced
- 2 tablespoons coconut oil
- 1 sweet onion
- 4 cloves garlic
- 1 inch knob ginger peeled and diced
- 2 carrots sliced
- 2 bell pepper sliced
- 1 14 ounce No-Salt-Added Diced Tomatoes
- 2 jalapenos sliced
- 2 cups pineapple
- 1 teaspoon curry powder
- 1 teaspoon paprika
- 2 cups No-Salt-Added Vegetable Stock
- 1 13 ounce can coconut milk, unsweetened
- Himalayan Sea Salt and Pepper to Taste to taste
Instructions
- Set the instant pot to saute mode. Add 1 tablespoon of coconut oil and the cubed chicken and saute for 8 to 10 minutes until the chicken has browned. Remove chicken from the pot and set it aside in a bowl.
- To the Instant Pot the other tablespoon of coconut oil and add the garlic and onions. Saute for 4 to 5 minutes until vegetables begin to soften.
- Add the ginger, carrot, bell pepper, tomato, jalapeno, pineapple, turmeric, paprika, and vegetable stock. Close the lid and seal. Cook on Manual or High Pressure mode for 12 minutes, with a 10 minute natural release time. After the 10 minutes of natural release, you can quick release the remainder of the pressure.
- Remove lid and stir in the coconut milk, and salt and pepper. Serve over rice or lo mein noodles and mangia!
Nutrition
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