Recipes [Instant Pot] Shredded Pineapple Chicken with Rice, Mango and Avocado 2 years ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: RecipeTin Eats x Good Food: Chocolate-covered strawberries Recipe admin February 7, 2022 New Recipe: Best Citrus Upside Down Cake Recipe admin March 12, 2021 Never too late to make this Christmas / NYE veggie pie with soy balls December 31, 2021 New Recipe: Recipe: This flourless dark chocolate victory cake may become your new best friend admin March 30, 2021 New Recipe: People Are Making Mini Egg Rocky Road Cake And It Looks Delicious admin April 2, 2022 New Recipe: Recipe for beef sausage and egg muffin cups admin April 19, 2021 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.