1cuppineapple chunksI used fresh, but canned is fine
½mediumonionwhite, yellow, or red
2clovesgarlic
1Tablespoontomato paste
1cupwater
¼teaspooncumin
¼teaspoonoregano
¼teaspoonpaprika
¼teaspoonchili powder
¼teaspoonground corianderoptional
½teaspoonsalt
¼teaspoonfreshly ground black pepper
1jalapeñominced or use 1 teaspoon hot sauce, or 1 teaspoon red pepper flakes
1 ½cupscooked black beans1 can - optional
For serving: corn tortillasavocado, cilantro, feta
Instructions
Slice bell peppers and onions and mince the garlic. Place in rice cooker. Top with chicken and chunks of pineapple.
In a small bowl, mix together the tomato paste, water, and spices. Pour into rice cooker. Close lid and cook for about 40 minutes, restarting as necessary. (My cooker often turns off after 15 minutes when I'm making something other than rice. Just hit cancel, unplug it, wait 30 seconds - 2 minutes, and plug it back in and restart it.)
Remove chicken and check for doneness. If done, shred and set aside.
Cook the sauce and vegetables another 15-20 minutes, or until the liquid has reduced. If desired, add the beans in this step to give them extra flavor.
Adjust seasonings as necessary and serve! I like corn tortillas, avocado, cilantro, and feta or cotija cheese.
Notes
I have a Japanese rice cooker, which seals quite well and just lets out steam. I imagine a regular rice cooker would also work, but I haven't tried this exact recipe in one so the cooking times might be a little off.