Recipes [Instant Pot] Shredded Pineapple Chicken with Rice, Mango and Avocado 10 months ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: Your favourite meal according to your sign admin February 19, 2022 New Recipe: Same recipe, different outcome? Rabada happy Proteas got fine margins right at Wanderers admin March 21, 2022 New Recipe: Broccoli al Vapore With Cream Sauce Recipe: This Steamed Broccoli With Parmesan Sauce Side Dish Should Be the Main Course | Vegetables admin March 28, 2022 New Recipe: Recipe Share: Cook Your Own Chutney This Winter admin April 16, 2021 New Recipe: Printing optical chips as a layer cake admin March 31, 2022 New Recipe: 8 Heart-Healthy Smoothie Recipes That Fight Inflammation admin March 1, 2022 About The Author More from this Author One Response MoistMozza October 10, 2021 Ingredients – 1 cup water – 1/2 cup soy sauce – 1/2 cup pineapple juice – 2 tbsp sriracha sauce *(optional)* – 1 tbsp garlic powder – 1 tsp salt – 1 tbsp lime juice – 1 cup uncooked rice – 2 or 3 frozen chicken breasts – 2 mangos – 2 avocados – 1 tbsp brown sugar *(optional)* Directions 1. Mix all liquids, *sriracha sauce*, garlic powder, salt and lime juice in the instant pot. 2. Top with uncooked rice and frozen chicken. 3. Close lid and seal valve. 4. Pressure cook for ~13 minutes. 5. Cut up the mangos and avocados 6. After being up to pressure for 13 minutes, turn off the Instant Pot and release the vent. 7. Shred the chicken and mix in the *brown sugar,* mango and avocado Note – Approximately 6 servings. – If prepping leftovers, cut the mango and avocado on each seperate day so they don’t become gross. [*Based on a shredded Hawaiian Chicken recipe by Carmy*](https://carmyy.com/instant-pot-shredded-hawaiian-chicken/) Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.