Real talk: I brought this to a potluck last month and someone literally asked if I ordered from a restaurant. I did NOT.
But chicken + a jar of BBQ sauce + pineapple juice in the Instant Pot? It looks like takeout, tastes like a beach vacation, and the chicken shreds with a fork (because the Instant Pot is the real MVP here, sorry not sorry).
How to Thicken the Hawaiian Sauce
Whisk equal parts cornstarch and cold water (about a tablespoon each) into a smooth slurry, then stir it into the simmering sauce. WAIT 2-3 MINUTES and you’ll have glossy, thick perfection…. you’re welcome!
Skipping cornstarch? Simmer longer with the lid OFF to reduce naturally. Patience pays off with intensified tropical flavors. Just stir often so nothing scorches on the bottom.
What to Serve with Hawaiian Chicken
- Steamed jasmine or coconut rice (catches every drop of that glossy sauce)
- Classic Hawaiian macaroni salad for the real plate lunch feel
- Grilled pineapple rings to push the TROPICAL factor even further
- Crisp cabbage slaw with vinegar dressing to cut the sweetness
- Toasted Hawaiian rolls turned into sliders (weeknight hero move)
- Quick stir-fried veggies with soy sauce for some green
One starch, one veggie, one extra if you want. Easiest dinner of the week…. done.
Storage & Reheating Tips
Fridge it for 4 days…. Freeze it for 3 months. Done!
- Refrigerate in an airtight container (glass works BEST since BBQ sauce stains plastic… trust me on this one!).
- Freeze in single-serving portions for up to 3 months. Thaw overnight in the fridge.
- Reheat on the stovetop over medium-low heat with a splash of pineapple juice to restore moisture. Microwave works too…. just cover it and stir halfway through.
- Heads up: The sauce thickens when cold. A tablespoon of liquid when reheating brings it right back.
Smart storage means dinner is just minutes away whenever hunger strikes!
Similar Recipes
- Tasty Hawaiian Huli Huli Chicken
- Mouthwatering Instant Pot Balsamic Chicken
- Delicious Hawaiian Chicken Sloppy Joes
- Zesty Hawaiian Chicken Tacos with Jalapeño Pineapple Salsa
- Juicy Hawaiian Chicken Katsu
- Glazed Chicken Thighs
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1250-1400
- Protein: 150-170 g
- Fat: 18-24 g
- Carbohydrates: 95-110 g
Ingredients
- 2 lb chicken (cut into 1-inch chunks)
- 1 1/4 cups pineapple juice
- 1 cup BBQ sauce
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon soy sauce
Step 1: Season and Submerge Chicken
- 2 lb chicken, cut into 1-inch chunks
- 1 1/4 cups pineapple juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
Cut the chicken into 1-inch chunks and add them to the Instant Pot along with the pineapple juice, salt, pepper, and garlic powder.
Stir gently to combine and ensure the chicken is mostly submerged in the liquid.
This creates an aromatic base that will infuse the chicken with tropical flavor during cooking.
Step 2: Run the Pressure Cycle
Close the Instant Pot lid and set the pressure valve to sealing.
Cook on high pressure for 10 minutes if using fresh chicken, or 12 minutes if using frozen chicken.
After the timer beeps, let the pressure release naturally for 10 minutes before manually venting any remaining steam.
This natural release helps keep the chicken tender and prevents it from becoming tough.
Step 3: Simmer the BBQ Glaze
- 1 cup BBQ sauce
- 1 tablespoon soy sauce
- cooking liquid from Step 2
Carefully remove the cooked chicken from the Instant Pot with a slotted spoon and set it aside on a plate.
Switch the Instant Pot to sauté mode on medium-high heat.
Add the BBQ sauce and soy sauce to the remaining liquid in the pot, stirring well to combine.
I like to add the soy sauce because it deepens the flavor and adds a savory element that balances the sweetness of the BBQ sauce and pineapple juice.
Let the sauce simmer for about 10 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
Step 4: Shred and Coat Meat
- cooked chicken from Step 3
- sauce mixture from Step 3
Once the sauce has thickened, shred the reserved chicken into bite-sized pieces using two forks or your hands.
Stir the shredded chicken back into the sauce in the Instant Pot, making sure every piece is coated.
Let it warm through for a minute or two, then taste and adjust seasoning if needed.
Step 5: Platter and Enjoy
- finished Hawaiian chicken mixture from Step 4
Transfer the shredded Hawaiian chicken and sauce to a serving bowl or platter.
Serve immediately over rice, in sandwiches, or with your favorite sides.
The chicken is perfectly tender and fully coated in a sweet and savory tropical sauce.
Best Instant Pot Hawaiian Chicken
Ingredients
Method
- Cut the chicken into 1-inch chunks and add them to the Instant Pot along with the pineapple juice, salt, pepper, and garlic powder. Stir gently to combine and ensure the chicken is mostly submerged in the liquid. This creates an aromatic base that will infuse the chicken with tropical flavor during cooking.
- Close the Instant Pot lid and set the pressure valve to sealing. Cook on high pressure for 10 minutes if using fresh chicken, or 12 minutes if using frozen chicken. After the timer beeps, let the pressure release naturally for 10 minutes before manually venting any remaining steam. This natural release helps keep the chicken tender and prevents it from becoming tough.
- Carefully remove the cooked chicken from the Instant Pot with a slotted spoon and set it aside on a plate. Switch the Instant Pot to sauté mode on medium-high heat. Add the BBQ sauce and soy sauce to the remaining liquid in the pot, stirring well to combine. I like to add the soy sauce because it deepens the flavor and adds a savory element that balances the sweetness of the BBQ sauce and pineapple juice. Let the sauce simmer for about 10 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
- Once the sauce has thickened, shred the reserved chicken into bite-sized pieces using two forks or your hands. Stir the shredded chicken back into the sauce in the Instant Pot, making sure every piece is coated. Let it warm through for a minute or two, then taste and adjust seasoning if needed.
- Transfer the shredded Hawaiian chicken and sauce to a serving bowl or platter. Serve immediately over rice, in sandwiches, or with your favorite sides. The chicken is perfectly tender and fully coated in a sweet and savory tropical sauce.