Step 1

Have your ingredients cut/chopped and ready to use. Turn your instant pot to “saute” and once it reads "HOT" add the coconut oil. Sprinkle your chicken with a bit of salt and pepper while waiting for pot to heat.

Step 2

Add chicken (in 2 batches) and cook about 1-2 minutes on each side (approximate), turning with tongs. Do not cook the chicken through or wait for it to turn brown - searing it on both sides is the goal.

Step 3

While chicken sautés, whisk together the 1/2 cup pineapple juice, vinegar, ketchup (or tomato paste) garlic, ginger and red pepper flakes.

Step 4

After chicken sautés, and add the sauce mixture, pineapple chunks and red bell pepper, and bring to a simmer. Cancel saute function. Secure the lid, place the steam release on “sealing” and set to high pressure for 5 minutes (you can also use the “poultry” button if you have it.)

Step 5

After 5 minutes, quick release the pressure by turning steam release to “venting”. Once pressure is released, carefully remove the lid.

Step 6

In a small bowl, whisk together the arrowroot starch with remaining 1/4 cup pineapple juice until dissolved, then add to the pot and carefully stir. Turn pot to “sauté” again and cook 3-5 minutes or until sauce thickens to preference.

Step 7

Press “cancel” and allow pot to cool down a bit before serving. Serve hot, garnished with sliced green onions and toasted sesame seeds, alongside cauliflower rice and/or roasted broccoli. Enjoy!