A quick and flavorful one-pot meal featuring tender chicken thighs, pineapple chunks, and a savory barbecue sauce, cooked to perfection with rice in a pressure cooker.
Ingredients: 1.5 lbs boneless, skinless chicken thighs. 1 cup long-grain white rice. 1 cup pineapple chunks fresh or canned. 1/2 cup barbecue sauce. 1/4 cup soy sauce. 1/4 cup chicken broth. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 teaspoon ginger, grated. 1 tablespoon vegetable oil. Salt and pepper to taste. Chopped green onions and sesame seeds for garnish.
Instructions: Season chicken thighs with salt and pepper. Turn on the pressure cooker and select the saut function. Add vegetable oil, onion, garlic, and ginger. Saut until aromatic. Add chicken thighs and brown on both sides. In a bowl, mix barbecue sauce, soy sauce, and chicken broth. Pour the sauce mixture over the chicken. Add rice and pineapple chunks. Close the pressure cooker lid and set it to high pressure for 8 minutes. Once done, perform a quick release and open the lid carefully. Garnish with chopped green onions and sesame seeds. Serve the Pineapple BBQ Chicken and Rice hot.
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