Instant Pot Hawaiian BBQ Chicken Recipe – pulled chicken with sweet pineapple BBQ sauce cooked in pressure cooker. Perfect served as sandwiches!

Instant Pot Hawaiian BBQ Chicken: Your Easiest Weeknight Meal

Craving a taste of the tropics mixed with smoky barbecue goodness? This Instant Pot Hawaiian BBQ Chicken recipe delivers an irresistible fusion of sweet and tangy flavors in an incredibly easy-to-make package. Imagine tender, juicy pulled chicken infused with a vibrant pineapple BBQ sauce, all prepared effortlessly in your pressure cooker. It’s the ultimate solution for a quick weeknight dinner, a fantastic meal prep option, or a crowd-pleasing dish for your next gathering. Forget slaving over a hot stove; your Instant Pot is about to become your new best friend for this delightful meal.

Why You’ll Love This Instant Pot Hawaiian BBQ Chicken

This recipe isn’t just delicious; it’s a game-changer for busy households looking for flavor without the fuss. Here’s why it’s destined to become a family favorite:

• Unbeatable Speed: While traditional pulled chicken often requires hours in a slow cooker, your Instant Pot transforms humble chicken breasts into perfectly tender, shreddable meat in mere minutes. What used to be an all-day affair is now achievable on a busy weeknight.
• Effortless Preparation: This dish is a true dump-and-go recipe. Simply add a few key ingredients to your Instant Pot, set it, and let the magic happen. There’s minimal chopping, no constant stirring, and absolutely no standing over a hot grill.
• Tropical Flavor Explosion: The combination of sweet pineapple and savory BBQ sauce creates a harmonious blend of flavors that’s both comforting and exciting. It’s a taste vacation in every bite!
• Versatile Serving Options: While it shines as a sandwich filling, this Hawaiian BBQ chicken is incredibly adaptable. Serve it over rice for a Hawaiian-inspired bowl, tucked into tacos, or even as a topping for baked potatoes.
• Perfect for Any Season: Especially wonderful in the summer when you want to avoid heating up your kitchen, but equally comforting and satisfying during cooler months. It’s a year-round winner!

If you’re already a fan of quick and flavorful Instant Pot meals, you’ll find this recipe stands proudly alongside favorites like my Instant Pot Pulled Pork. The concept is similar – tender, saucy meat ready for sandwiches or bowls – but with a distinct and delightful tropical twist that sets it apart.

Key Ingredients for Authentic Hawaiian Flavors

One of the beauties of this recipe is its simplicity. You only need a handful of readily available ingredients to create a meal that tastes complex and rich. Here’s a closer look at what you’ll need and some tips for selecting the best components:

• Chicken Breasts: Boneless, skinless chicken breasts are ideal for this recipe as they cook quickly and shred beautifully.
• Pineapple Chunks in Juice: Canned pineapple is a fantastic shortcut, providing both the fruit and the essential juice for the sauce.
• BBQ Sauce: Your favorite store-bought brand works wonderfully, or for an extra special touch, use a homemade recipe.

Choosing Your Chicken: Breasts or Thighs?

For this Hawaiian BBQ Chicken, boneless, skinless chicken breasts are often preferred because they cook quickly and provide a leaner option. They easily absorb the flavors of the pineapple and BBQ sauce, resulting in tender, succulent pulled chicken. However, if you prefer a richer, more moist result, boneless, skinless chicken thighs are an excellent alternative. Thighs tend to be more forgiving if slightly overcooked and offer a deeper flavor profile. Both cuts will yield delicious results, so choose what your family loves most!

Pineapple Perfection: Canned vs. Fresh

The original recipe conveniently uses canned pineapple chunks in their own juice, and this is highly recommended for its ease and consistent results. The juice is crucial for both flavor and creating the necessary liquid for the Instant Pot to come to pressure. For two chicken breasts, about ½ cup of juice and 1 cup of chunks are sufficient. If you’re doubling the recipe, a whole 21-ounce can is perfect.

However, if you have fresh pineapple on hand and prefer its bright, vibrant taste, feel free to use it! Simply chop about 1 cup of fresh pineapple into bite-sized pieces. Since fresh pineapple doesn’t come with its own juice, you’ll need to add ½ cup of store-bought pineapple juice or even chicken stock to the pot to ensure enough liquid for pressure cooking. The slight acidity of the pineapple helps tenderize the chicken and adds that signature Hawaiian tang.

The Right BBQ Sauce Makes All the Difference

The BBQ sauce is the heart of this dish, bringing together the sweet, smoky, and tangy elements. Choosing your favorite brand is key, as its flavor will largely define the final taste of your Hawaiian BBQ chicken. Look for a sauce that leans towards a sweeter, perhaps smoky, profile. Hickory, brown sugar, or even a classic Kansas City-style BBQ sauce would be excellent choices. If you like a little heat, a spicier BBQ sauce can add a delightful kick.

For those who love to customize, consider making your own Homemade BBQ Sauce. This allows you to control the sweetness, tanginess, and spice levels, tailoring the flavor perfectly to your palate. A homemade sauce often elevates the entire dish, giving it a gourmet touch with minimal effort.

Step-by-Step: Making Instant Pot Hawaiian BBQ Chicken

Cooking pulled chicken in the Instant Pot is surprisingly simple, making it one of the quickest and easiest ways to prepare a flavorful meal with minimal ingredients. Follow these detailed steps for perfect results every time:

1. Prepare the Instant Pot: Ensure the stainless steel insert is properly seated in your Instant Pot. Place the boneless, skinless chicken breasts evenly on the bottom of the insert. This foundation is important for even cooking.
2. Add Liquids and Pineapple: Pour in the pineapple juice (from the can or store-bought if using fresh pineapple). Give it a gentle stir to ensure the chicken is slightly submerged in the liquid. Next, arrange the pineapple chunks over and around the chicken. It’s important to make sure no chunks are directly underneath the chicken, as fruit can sometimes contribute to a “burn” notice.
3. Layer the BBQ Sauce: Carefully pour your chosen BBQ sauce over the chicken and pineapple. Do not stir. This layering technique is crucial for Instant Pot cooking. The sauce on top creates a protective barrier, preventing the thinner liquids from reaching the bottom too quickly and signaling a burn error.
4. Pressure Cook to Perfection: Secure the lid on your Instant Pot, ensuring it’s properly sealed. Turn the steam release valve to the “Sealing” position. Press the “Manual” (or “Pressure Cook”) button and set the cooking time to 12 minutes. The Instant Pot will then begin to build pressure, which typically takes about 10-15 minutes, depending on the starting temperature of your ingredients. Once pressure is reached, the float valve will rise, and the 12-minute countdown will begin.
5. Quick Pressure Release: When the 12-minute cooking cycle is complete, the Instant Pot will beep. Press the “Cancel/Off” button to turn it off. Carefully, using a kitchen towel or oven mitt, switch the steam release valve to the “Venting” position to perform a quick pressure release. Be cautious of the hot steam escaping.
6. Shred the Chicken: Once all the pressure has been released and the float valve has dropped, carefully open the Instant Pot lid, directing it away from your face. Remove the cooked chicken breasts onto a plate or a shallow bowl. Using two forks, shred or pull the chicken until it reaches your desired consistency. It should be incredibly tender and easy to pull apart.
7. Combine and Thicken (Optional): Return the shredded chicken to the Instant Pot with the sauce. Stir everything together until the chicken is thoroughly coated. If the sauce appears too thin for your liking, you can thicken it. Set the Instant Pot to the “Sauté” function (on low or normal setting). Let the chicken and sauce simmer for a few minutes, stirring occasionally, until the sauce reduces and thickens to your preference. For an even quicker thickening, you can make a slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water, stir it into the simmering sauce, and cook until thickened.
8. Serve and Enjoy: Your Instant Pot Hawaiian BBQ Chicken is now ready to serve! Pile it high on soft hamburger buns, topped with a creamy coleslaw, or explore other serving ideas to make it a complete meal.

Expert Tips for Instant Pot Success

Achieving perfect Instant Pot Hawaiian BBQ Chicken every time is simple with a few key pointers:

• Resist the Urge to Stir: As mentioned in the instructions, do not stir the BBQ sauce after pouring it over the chicken. This layering is crucial to prevent the “burn” notice on your Instant Pot. The thicker sauce acts as a buffer.
• Adjust Pineapple to Taste: The amount of pineapple can be adjusted based on how sweet and fruity you like your chicken. If you prefer a more subtle pineapple flavor, use slightly less. For an extra tropical punch, you can add a bit more, ensuring there’s still enough liquid.
• Customizing Your BBQ Sauce: Don’t be afraid to experiment with different BBQ sauce flavors. A spicy sauce will add heat, while a smoky chipotle sauce will give it a different dimension. A splash of soy sauce or a hint of grated fresh ginger can also give it a more pronounced Asian-Hawaiian fusion.
• Handling Different Chicken Cuts/Weights: While this recipe is optimized for boneless, skinless chicken breasts, you can use chicken thighs. If your chicken breasts are very thick (over 1.5 inches), you might consider cutting them in half horizontally to ensure even cooking. For frozen chicken, simply increase the pressure cook time to 20-25 minutes, keeping the other ingredients the same.
• Preventing the “Burn” Notice: The most common cause of a “burn” notice is insufficient liquid or thick ingredients sticking to the bottom. By ensuring the pineapple juice is at the bottom and not stirring the BBQ sauce, you significantly reduce this risk. If you are concerned, you can add an extra ¼ cup of pineapple juice or chicken broth to the bottom.

Frequently Asked Questions (FAQ)

Can I use frozen chicken breasts in this recipe?

Yes, you absolutely can! If using frozen boneless, skinless chicken breasts, simply increase the pressure cooking time. Instead of 12 minutes, cook them for 20-25 minutes on high pressure. All other steps remain the same. No need to thaw beforehand, making this recipe even more convenient for busy days!

What if my sauce is too thin after cooking?

It’s easy to thicken the sauce. After shredding the chicken and returning it to the pot, set your Instant Pot to the “Sauté” function. Let the sauce simmer for 5-10 minutes, stirring occasionally, until it reduces and thickens to your desired consistency. For a faster method, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to form a slurry. Stir this into the simmering sauce and cook for 1-2 minutes until it thickens.

How long does Instant Pot Hawaiian BBQ Chicken last in the fridge?

Properly stored in an airtight container, your Hawaiian BBQ chicken will last for 3-4 days in the refrigerator. It makes for excellent meal prep and leftovers!

Can I freeze Hawaiian BBQ Chicken?

Yes, this recipe freezes beautifully! Once the chicken has cooled completely, transfer it to an airtight, freezer-safe container or a heavy-duty freezer bag. It can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator, then gently warm on the stovetop, in the microwave, or on the “Sauté” function in your Instant Pot with a splash of broth if needed.

Is this recipe spicy? Can I adjust the heat?

The base recipe, using standard BBQ sauce and pineapple, is generally sweet and tangy with no significant heat. If you prefer a spicier dish, you can easily adjust it! Choose a hot or spicy BBQ sauce, add a pinch of red pepper flakes with the other ingredients, or stir in a dash of hot sauce after shredding the chicken.

Delicious Serving Suggestions

The classic way to enjoy this Instant Pot Hawaiian BBQ Chicken is piled high on a soft hamburger bun, ideally topped with a refreshing, creamy coleslaw. The cool, crisp coleslaw perfectly complements the warm, tangy chicken. But the possibilities don’t end there!

• Classic Sides: Serve alongside comforting potato wedges, crispy french fries, or a creamy potato salad.
• Hearty Meals: Create loaded baked potatoes by topping them with this flavorful chicken, a dollop of sour cream, and perhaps some chopped green onions.
• Hawaiian Bowls: Serve over a bed of fluffy white rice or coconut rice for a satisfying Hawaiian-style bowl. You can add steamed vegetables like broccoli or bell peppers for a complete meal.
• Creative Wraps & Tacos: Use the pulled chicken as a filling for soft flour tortillas to make delicious Hawaiian BBQ chicken tacos or burritos. It’s also fantastic in crisp lettuce wraps for a lighter, low-carb option.
• Pizza Topping: Spread a thin layer of BBQ sauce on pizza dough, top with the Hawaiian BBQ chicken, red onions, and mozzarella cheese for a unique and flavorful pizza.

Make It Your Own: Recipe Variations

While this recipe is fantastic as is, it’s also highly adaptable. Feel free to get creative and tailor it to your preferences:

• Add Vegetables: Incorporate diced bell peppers (red, yellow, or orange) and onions into the Instant Pot with the chicken for added flavor and nutrients. They will soften beautifully during pressure cooking.
• Spice it Up: For those who enjoy a little heat, add a pinch of red pepper flakes or a dash of your favorite hot sauce to the BBQ mixture.
• Herbs & Aromatics: A tablespoon of fresh ginger or garlic, finely minced, can add an extra layer of aromatic complexity.
• Different Fruit Juices: While pineapple juice is traditional, you could experiment with other fruit juices like orange or even apple juice for a slightly different flavor profile.
• Smoked Paprika: A teaspoon of smoked paprika can enhance the smoky depth of the BBQ sauce, even if you’re using a non-smoky variety.

Storage and Reheating

This Instant Pot Hawaiian BBQ Chicken is excellent for meal prep or enjoying leftovers. Here’s how to store and reheat it:

• Refrigerator: Allow the chicken to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for 3 to 4 days.
• Freezer: For longer storage, portion the cooled chicken into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months. Thaw frozen chicken overnight in the refrigerator before reheating.
• Reheating:
  • Stovetop: Place the chicken in a saucepan over medium-low heat, adding a splash of chicken broth or water to prevent it from drying out. Stir occasionally until heated through.
  • Microwave: For individual servings, microwave on high for 1-2 minutes, stirring halfway, until hot.
  • Instant Pot: Use the “Sauté” function on low heat, adding a little broth to prevent sticking, and stir until warmed.

More Mouthwatering Instant Pot & BBQ Recipes

If you loved the ease and flavor of this Hawaiian BBQ chicken, be sure to explore more fantastic recipes that simplify mealtime:

• Homemade BBQ Sauce: Elevate any BBQ dish with a personalized touch.
• Instant Pot BBQ Chicken Wings: Deliciously tender wings made fast.
• Best Instant Pot Pulled Pork: Another pressure cooker favorite for hearty sandwiches.

Discover more Instant Pot Chicken Recipes to expand your culinary repertoire!

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Instant Pot Hawaiian BBQ Chicken Recipe

Author: Anna

Pulled chicken with sweet pineapple BBQ sauce cooked in pressure cooker. Perfect served as sandwiches!

Prep Time: 5 mins

Cook Time: 12 mins

Coming to Pressure: 15 mins

Total Time: 17 mins

Course: Dinner, Main Course

Cuisine: American

Servings: 4 people

Calories: 349 kcal

Ingredients

• 2 boneless skinless chicken breasts
• 1 cup pineapple chunks
• ½ cup pineapple juice
• 1 ½ cups BBQ sauce

Instructions

1. Make sure the stainless steel insert is in your Instant Pot. Place chicken breasts on the bottom of the insert. Add pineapple juice and stir. Arrange pineapple chunks over chicken and along side, make sure no chunks are under the chicken.
2. Pour BBQ sauce over chicken. Do not stir.
3. Place lid on your Instant Pot, switch the valve to “sealing” position. Press “manual” button and adjust timer to 12 minutes. The IP will beep shortly and start coming to pressure.
4. When the timer is done, the IP will beep. Press “cancel/off” button. Carefully, switch the valve to “venting” position to release the pressure.
5. When all pressure is released, carefully and away from your face, open the IP. Remove chicken breast onto a plate and shred or pull with two forks.
6. Return chicken to IP and stir with the sauce.
7. If the sauce is too runny to your likings, you can set the IP to saute function and let the chicken simmer for a few minutes until the sauce thickens.
8. Serve in buns, topped with coleslaw, if desired.

Notes

I like to serve the pulled BBQ chicken in a bun, topped with a simple coleslaw. You can serve potato wedges, fries or potato salad alongside. I also love to make baked potatoes and top them with this Instant Pot Hawaiian BBQ Chicken. So delicious!

I used canned pineapple, because it’s easy. For two chicken breasts, I used only ½ cup of the juice and 1 cup of pineapple chunks. You can use the whole 21 ounce can for a double amount of chicken. You can use fresh pineapple as well! Simply chop it into bite size pieces, add 1 cup of them to the IP. Use store-bought pineapple juice or use chicken stock.

Nutrition

Calories: 349 kcal | Carbohydrates: 69g | Protein: 13g | Fat: 2g | Cholesterol: 36mg | Sodium: 1169mg | Potassium: 671mg | Fiber: 2g | Sugar: 58g | Vitamin A: 330IU | Vitamin C: 17.6mg | Calcium: 65mg | Iron: 1.4mg

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