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Simple Pineapple Salsa Chicken

3 Ingredient Pineapple Salsa Chicken

Author: Heidi Boortz
Servings : 4

Ingredients

  • 4 boneless, skinless chicken breast
  • 12 oz salsa no sugar listed in ingredients
  • 16 oz pineapple chunks canned, no sugar listed in ingredients, undrained

Instructions

To Cook Immediately: Slow Cooker

  • Combine all ingredients in a slow cooker. Cook on low 6 hours or on high 4 hours. Serve over cooked brown rice or cauliflower rice, if desired.

To Cook Immediately: Instant Pot

  • Combine all ingredients in an Instant Pot. Add 1/2 cup water or pineapple juice. Lock lid; set valve to sealing. Program for manual-high and 20 minutes. Allow for natural pressure release for at least 10 minutes. Serve over cooked brown rice or cauliflower rice, if desired.

To Freeze

  • Combine all ingredients in a large zip top plastic bag. Seal, label, and freeze.

To Cook After Freezing: Slow Cooker

  • To cook after freezing, add frozen meal to slow cooker. Cook on low 8 hours or on high 6 hours. Serve over cooked brown rice or cauliflower rice, if desired.

To Cook After Freezing: Instant Pot

  • Add frozen meal and 1/2 cup water to instant pot. Program for manual-high and 20 minutes. Allow for Natural Pressure Release (NPR) for 10 minutes. Release any remaining steam using Quick Release (QR). Serve over cooked brown rice or cauliflower rice, if desired.
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