Recipes [Instant Pot] Shredded Pineapple Chicken with Rice, Mango and Avocado 1 year ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: Ree Drummond’s Love and Kisses Cookies Are the Perfect Adorable Valentine’s Day Treat admin February 10, 2022 New Recipe: Christina Tosi transforms M&M’S Crunchy Cookie in the most delicious way admin March 30, 2022 New Recipe: Grandma’s Banana Bread Recipe: How to Make the Best (Yes, the Absolute Best) Banana Bread Ever | Bread/Muffins admin February 20, 2022 Healthy Snickers Bars! September 25, 2021 Chicken Noodle Soup October 31, 2021 New Recipe: Easy Summer Recipes: Turn Your Masala Chai Into Ice Cream With This Incredible Recipe admin April 27, 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.