Best Instant Pot Hawaiian Chicken

Hawaiian chicken has always been one of those dinners that makes everyone happy at my table. The sweet pineapple mixed with tangy BBQ sauce just works, you know? But I used to avoid making it on busy weeknights because it felt like too much effort standing over the stove.

That’s where the Instant Pot comes in and saves the day. I can throw everything in, set it, and walk away to help with homework or fold that pile of laundry that’s been staring at me all day. The chicken comes out tender and soaked in all that flavor without me having to babysit it.

Need dinner done in under 30 minutes? This is your recipe. Want something the kids will actually eat without complaining? Same. Honestly, I make this at least twice a month because it’s that easy and that good.

What Kind of Chicken Should I Use?

Both chicken thighs and breasts work great for this recipe, so feel free to use whichever you prefer or have on hand. Thighs tend to stay a bit more moist and flavorful during pressure cooking, but breasts are a leaner option if that’s what you’re going for. You can even do a mix of both like I did to get the best of both worlds. Just make sure you’re using boneless, skinless pieces so they cook evenly and are easy to shred when they’re done.

Options for Substitutions

This recipe is super simple, which means you’ve got some room to play around with what you have:

• Chicken thighs or breasts: You can use all thighs or all breasts depending on what you prefer. Thighs stay juicier and more tender, while breasts are leaner. Either way works great, or mix them like the recipe suggests.
• Pineapple juice: If you don’t have pineapple juice, try orange juice for a similar sweet and tangy flavor. You could also use the juice from a can of pineapple chunks if you have those on hand.
• Barbecue sauce: Any barbecue sauce you like will work here. Go with your favorite brand or try a honey barbecue or teriyaki sauce for a different twist on the Hawaiian theme.
• Kosher salt: Regular table salt works fine too – just use a bit less since it’s more concentrated than kosher salt.

Watch Out for These Mistakes While Cooking

The biggest mistake with Instant Pot chicken is skipping the natural pressure release – if you quick release right away, the chicken can become tough and stringy, so always wait those full 10 minutes before manually releasing any remaining steam.

Another common error is not reducing the sauce after removing the chicken, which leaves you with a watery, thin BBQ sauce instead of a thick, glossy coating – make sure to let it simmer the full 10 minutes on saute mode until it’s reduced by about half.

When shredding the chicken, wait until it cools for a few minutes so you don’t burn your fingers, and use two forks to pull it apart along the grain for the best texture.

Finally, don’t forget to season the chicken with salt and pepper at the beginning, as the pineapple juice and BBQ sauce alone won’t provide enough flavor to the meat itself.

What to Serve With Hawaiian Chicken?

This sweet and tangy chicken is perfect over a big scoop of white rice or coconut rice, which soaks up all that delicious pineapple barbecue sauce. I love adding a simple side of steamed broccoli or green beans to balance out the sweetness, and sometimes I’ll throw together a quick cucumber salad with rice vinegar for a refreshing crunch. If you want to go all-in on the tropical theme, serve it with grilled pineapple slices and a side of macaroni salad for that Hawaiian plate lunch vibe. You could also stuff the chicken into soft rolls or tortillas with some shredded cabbage for easy sandwiches or tacos.

Storage Instructions

Store: Keep your leftover Hawaiian chicken in an airtight container in the fridge for up to 4 days. The flavors actually get even better as they sit together, so it’s great for meal prep throughout the week.

Freeze: This chicken freezes really well for up to 3 months. Let it cool completely, then portion it out into freezer bags with some of the sauce. I like to freeze it in meal-sized portions so I can just grab what I need.

Reheat: Warm it up in the microwave with a splash of water or pineapple juice to keep it moist, or heat it gently on the stovetop over medium-low heat. You can also toss it back in the Instant Pot on sauté mode for a few minutes if you’re reheating a larger portion.

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: Prepare Chicken and Build the Base

• 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: Pressure Cook the Chicken

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: Create the Hawaiian Sauce

• 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 Chicken and Combine

• 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: Serve the Hawaiian Chicken

• 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

Delicious Best Instant Pot Hawaiian Chicken recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 45 minutes mins

Cook Time 3 hours hrs 25 minutes mins

Total Time 5 hours hrs 12 minutes mins

Servings: 4 servings

Calories: 1325

Ingredients Method

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

Method

 

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.