Step 1

Prepare the brown rice by adding two cups of water and two cups of brown rice to the Instant Pot. Use the manual setting, set the time to 24 minutes and let the rice cook.

Step 2

Add half the package of chicken to a ziplock bag with 1 1/2 cups of sauce. Allow to marinate for 20 minutes.

Step 3

Prepare the zucchini and squash. Using either a mandoline slicer or a food processor with a slicing attachment, slice the vegetables into 1/8 inch thick disks.

Step 4

Prepare the pineapple, removing the core and cubing it into small, bite sized pieces.

Step 5

Build the 6 bowls, brown rice on the bottom, chicken on one side, vegetables up the middle, and pineapple on the other side. Add the additional 1/2 cup sauce to the chicken and store for later use.

Step 6

For reheating: place the bowls in the microwave for 2 – 2: