Trifecta Chicken (InstantPot Recipe!)

One of my favorite flavor combinations is pineapple, jalapeño, and red onion – I like to call it the Trifecta. I especially enjoy that combo on top of a pepperoni pizza (queue arguments about whether or not pineapple belongs on pizza 😂).

Anywho, I love those three veggies together but I hate chopping shiz – so I’ve subbed canned green chili’s in for the jalapeños in my new Trifecta Chicken InstantPot recipe!

Trifecta Chicken

Serves 6-8


  • 3 pounds of boneless skinless chicken thighs or breasts (or half of each!)
  • 1 large red onion, diced
  • 3 (4 oz) cans of chopped green chilis
  • 1 (16 – 20 oz) can of diced pineapple – do not drain!
  • 2 cloves garlic
  • 2 tsps salt
  • 1/2 tsp black pepper
  • 1 – 3 tsps crushed chipotle peppers (depending on desired spicyness)
  • Cilantro
  • Limes
  • Hot sauce
  • Coconut oil (to grease InstantPot)


  1. Melt a small amount of coconut oil and use a paper towel to rub around inside of InstantPot insert – this will help prevent sticking. You can easily melt the oil by turning on the sauté setting of the InstantPot for a minute or so.
  2. Add all ingredients except chicken in to InstantPot. Stir to combine.
  3. Add chicken to pot and stir/toss to combine with pineapple mixture.
  4. Close lid and set to Sealing position.
  5. Choose Manual mode and set InstantPot timer for 27 minutes.
  6. Allow to Natural Release for 5 minutes, then Quick Release until float valve drops down completely.
  7. Shred chicken and top with cilantro, limes, and hot sauce! Also great with a clean Ranch dressing or avocado on top. Serve on top rice or cauliflower rice.

Do you enjoy cooking with the InstantPot? I was nervous to try it at first but now I love and it everything I’ve made in it has been awesome!

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