This pineapple chicken curry recipe is made with fresh pineapple, bell peppers, ginger, onions, in a creamy dairy free coconut curry sauce. This hearty gluten free dinner is great to serve over rice or riced cauliflower - a healthy quick dinner the whole family will love.
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!