Step 1

Salt and pepper the chicken pieces, saving 1 tsp of the salt for later. Set aside.

Step 2

Rinse the rice and add to a 7"x2.5" pan (like the ekovana stackable stainless), and add the water to the pan. Set aside.

Step 3

Turn on the Sauté setting. When it is hot, add half of the oil, then add the bell pepper. Cook just until softened, then remove to a plate and set aside.

Step 4

Add the remaining oil, then add the chicken. Cook, turning every couple of minutes, just to get a little color on the outside.

Step 5

Add the onion, stir and sauté for a couple of minutes.

Step 6

Add the ginger, garlic, remaining 1 tsp salt, and red pepper flakes. Cook, stirring frequently, for a minute.

Step 7

Add the can of pineapple chunks, along with the juice. Don't stir.

Step 8

Pour over the BBQ sauce, but don't stir.

Step 9

Place a long legged trivet in the pan right on the chicken and pineapple. Make sure the legs of the trivet are about 3" tall.

Step 10

Set the pan of rice on the trivet.

Step 11

Cancel the Sauté setting. Close the lid and set the steam release knob to the Sealing position.

Step 12

Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 3 minutes. High Pressure. The pot will take several minutes to come to pressure.

Step 13

When the cook cycle has finished, turn off the pot and let it sit undisturbed for 10 minutes. Then turn the steam release knob to the Venting position to release the remaining steam/pressure.

Step 14

When the pin in the lid drops back down, open the lid. Remove the pan of rice to a heat safe surface (be careful!). Take out the trivet.

Step 15

Add the brown sugar and the apple cider vinegar to the chicken in the pot. Stir. Taste and adjust salt, if needed.

Step 16

Turn on the Sauté setting and add the corn starch slurry. Stir. When thickened, turn off the pot.

Step 17

Add the bell peppers back in and stir.

Step 18

Fluff the rice with a fork and serve the Hawaiian chicken over the rice. Garnish with green onion.