Directions

1. Pour the coconut milk and water into a Small Batter Bowl and whisk until smooth.
2. Pour the coconut milk mixture into the Multipot and add the rice. Bring to a simmer, uncovered, over medium-high heat.
3. Meanwhile, cut the chicken into bite-sized pieces. Place in a medium bowl, add the rub, and mix to coat.
4. When the rice is at a simmer, place the Silicone Collapsible Steamer & Strainer (collapsed one layer) over the pot. Transfer the chicken to the steamer, reduce the heat to medium, and cover with the lid. Let the chicken steam for 4–5 minutes.
5. Cut off the top of the bell pepper, and remove the seeds and veins using the Scoop Loop™. Cut the pepper into quarters and slice with the Quick Slice.
6. Remove the lid, push the chicken to one side of the steamer, and add the bell pepper to other side. Cover and steam for 4–5 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
7. Use the Pineapple Wedger to peel, core, and halve the pineapple. Using a Chef’s Knife, coarsely chop half of the pineapple. Save the remaining pineapple for another use.
8. Slice the green onions into large pieces. Place the green onion and cilantro into the Manual Food Processor and process until finely chopped. Remove the blade and add the pineapple and salt; stir to combine.
9. Remove the steamer from the pot. Juice the lime into the rice with the Citrus Press.
10. To serve, transfer the rice into serving bowls. Add chicken, bell pepper, beans, and salsa.