Instant Pot Hawaiian BBQ Chicken Recipe – tender pulled chicken simmered in a sweet pineapple BBQ sauce, made quickly in the pressure cooker. Ideal for sandwiches or baked potatoes.
This simple Instant Pot chicken is a summertime favorite. It’s fast, hands-off, and pairs well with coleslaw or potato sides.
This Instant Pot Hawaiian BBQ Chicken delivers bright pineapple flavor with classic BBQ richness — without heating the oven or standing over a grill. Add chicken, pineapple (with juice) and barbecue sauce to the pot, set the time, and let the pressure cooker do the work. The result is juicy, shreddable chicken that’s perfect on buns, over baked potatoes, or served with fries or potato salad.
Ingredients:
- 2 boneless skinless chicken breasts
- 1 cup pineapple chunks (canned or fresh)
- ½ cup pineapple juice
- 1½ cups BBQ sauce (store-bought or homemade)
Instructions:
Pulled chicken in the Instant Pot is quick and uncomplicated. Follow these steps for tender, flavorful results.
- Place the stainless steel insert into the Instant Pot. Add the chicken breasts to the bottom of the insert. Pour in the pineapple juice and gently stir so the juice distributes around the chicken. Arrange pineapple chunks on top and alongside the chicken, making sure pieces aren’t tucked underneath.
- Pour the BBQ sauce evenly over the chicken. Do not stir—just cover the chicken with the sauce.
- Secure the lid and set the valve to sealing. Select Manual (or Pressure Cook) and set the time to 12 minutes. The pot will come to pressure and then cook.
- When the cook time finishes, press Cancel/Off. Carefully quick-release the pressure by turning the valve to venting. Keep your face and hands clear of the steam.
- Open the lid, remove the chicken to a plate, and shred it with two forks. Return the shredded chicken to the pot and mix with the sauce and pineapple.
- If the sauce seems too thin, use the Sauté function and simmer for a few minutes to reduce and thicken it slightly.
- Serve piled into buns and top with coleslaw if desired, or spoon over baked potatoes or rice.
What pineapple is best for this dish?
Canned pineapple is convenient and works well: for two chicken breasts use 1 cup pineapple chunks and about ½ cup of the canning juice. For a double batch use the whole 21-ounce can. Fresh pineapple also works—dice into bite-sized pieces and use about 1 cup plus your choice of juice (store-bought pineapple juice or a bit of chicken stock).
Serving:
This chicken is great served in soft buns with a crisp coleslaw on top for contrast. It also pairs nicely with potato wedges, fries, or potato salad. Try spooning the pulled BBQ chicken over baked potatoes for a hearty meal.
Recipe Summary
Instant Pot Hawaiian BBQ Chicken
Ingredients
- 2 boneless skinless chicken breasts
- 1 cup pineapple chunks
- ½ cup pineapple juice
- 1½ cups BBQ sauce
Instructions
- Make sure the stainless steel insert is in your Instant Pot. Place chicken breasts on the bottom of the insert. Add pineapple juice and arrange pineapple chunks over and beside the chicken.
- Pour BBQ sauce over the chicken without stirring.
- Close the lid, set the valve to sealing, select Manual/Pressure Cook and set the timer to 12 minutes. The pot will come to pressure and cook.
- When the timer finishes, press Cancel/Off and carefully quick-release the pressure by switching the valve to venting.
- Remove the chicken, shred with two forks, then return the shredded chicken to the sauce and stir to combine.
- If the sauce is too thin, use the Sauté function and simmer a few minutes until it thickens to your liking.
- Serve in buns with coleslaw, or spoon over baked potatoes, rice, or your preferred side.
Notes
I prefer canned pineapple for convenience, using about 1 cup chunks and ½ cup juice for two chicken breasts. For larger batches use a full 21-ounce can. Fresh pineapple works too—just chop into bite-sized pieces. If you don’t have pineapple juice, a mild chicken stock or store-bought juice will do.
Serve with coleslaw for a classic pulled-chicken sandwich texture and contrast. This recipe is flexible and works well over baked potatoes, rice, or alongside fries and potato salad.
Nutrition
Carbohydrates: 69 g |
Protein: 13 g |
Fat: 2 g |
Sodium: 1169 mg