Hawaiian Chicken {Slow Cooker + Instant Pot}

This sweet and tender pulled barbecue Hawaiian Chicken can be prepared in the Crock Pot or in the Instant Pot for an easy dinner recipe with just 5 minutes of prep!

Total Time: 3 hours 5 minutes

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This sweet and tender pulled barbecue Hawaiian Chicken can be prepared in the Crock Pot or in the Instant Pot for an easy dinner recipe with just 5 minutes of prep! Loaded with bacon, pineapple and onion, the flavorful meat tastes like you spent hours in the kitchen!

You know those really perfect meals that are not only easy to prepare, but every.single.member of your family loves them, eats them happily, and tells you how great they are?

Well, this easy pineapple chicken is one of those dinners. It has become a regular staple in our meal rotation because the flavors just blend really well together. Plus, it’s versatile and can be served in so many different ways!

How to Make Hawaiian Chicken:

You can prepare this Hawaiian BBQ Chicken in both the slow cooker and in the Instant Pot pressure cooker, so choose whichever method is most convenient for your schedule.

First, place the chicken breasts in your Instant Pot or in your slow cooker.

Top the chicken with cooked, diced bacon, crushed pineapple, and diced onion. I often purchase pre-cooked bacon from the grocery store for a shortcut, but you can certainly fry your own bacon at home if you prefer.

Next up: the sauce!

Pour the barbecue sauce and the soy sauce over everything and your work is done. So simple, right?!

Seal the lid and cook the chicken for 10 minutes in the Instant Pot, or in the slow cooker on HIGH for 2-3 hours or on LOW for 4-6 hours.

When the chicken is done, remove it from the pot, place it on a cutting board, and shred with two forks. Return the shredded meat to the pot and stir to combine with the rich Hawaiian barbecue sauce!

Can you freeze Hawaiian Chicken?

If you have any leftovers, they freeze beautifully. Allow the chicken to cool to room temperature, package in an airtight container or Ziploc freezer bag and keep in the freezer for up to 3 months.

To reheat, defrost the meat overnight in the refrigerator. Microwave thawed chicken until it reaches desired temperature, or warm in a saucepan over low heat on the stovetop.

What goes with Hawaiian Chicken?

As I mentioned above, this Hawaiian Chicken recipe is incredibly versatile and can be served in a variety of ways:

• Make Hawaiian Chicken and Rice (as shown in these photos) or for a lighter option, try Cauliflower Rice.
• Create a Hawaiian Chicken Salad by topping a fresh green salad with the Sweet Hawaiian Crock Pot Chicken. Add some diced fresh pineapple, sliced green onions, chow mein noodles, shredded coconut, chopped nuts, crumbled bacon, and diced celery for a flavorful and satisfying salad.
• Serve a Hawaiian Chicken Sandwich on big fluffy rolls, or make smaller Hawaiian Chicken Sliders on mini buns. Either way, this finger-friendly lunch or dinner option is a delicious way to enjoy the meat! Top the sandwiches with melted cheese, pickles, fresh pineapple rings, cooked slices of bacon, or just some fresh lettuce and tomato!
• Assemble a Hawaiian Chicken Pizza by spreading barbecue sauce and the pulled barbecue chicken on top of a pizza crust. Finish it off with shredded cheese, fresh pineapple, sliced red onion, and crumbled bacon or ham! Then just bake in a 425-degree F oven until the crust is golden brown and the cheese is melted.

Hawaiian Chicken Sides:

Wondering what sides to serve with your Hawaiian Chicken? Here are a few good ways to round out your meal:

• Rice;
• Green Bean Casserole with Bacon;
• Garlic Roasted Broccoli;
• 10-Minute Creamy Cucumber Salad;
• Orange Pineapple Fluff Salad;
• and how about an easy Orange Pineapple Cake for dessert?!

COOK’S TIPS AND RECIPE VARIATIONS:

• Be careful not to overcook your chicken breasts. I find that the chicken breasts have the best texture when cooked in my slow cooker on HIGH for about 2 hours or in the Instant Pot for 10 minutes. That keeps them moist and juicy, and prevents them from drying out. If you would like a dish with a longer cooking time, try using 2 lbs. of boneless, skinless chicken thighs instead of the breasts. The thighs tend to stay juicy when left in a Crock Pot for extended periods.
• Also remember — every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 2 hours or on LOW for about 4-5 hours. Just get familiar with your pot and adjust accordingly.
• Garnish with sliced green onion or chopped fresh parsley! These add the perfect bright flavor, color and texture to the finished dish.

Other easy Hawaiian chicken recipes that you might enjoy:

• Hawaiian Chicken Sheet Pan Supper
• Hawaiian Kabobs (feel free to substitute chunks of chicken for the kielbasa)
• 20-Minute Hawaiian Haystacks
• Dump-and-Bake Aloha Chicken and Rice

Did you try this recipe? Don’t forget to rate it and leave me a comment below! You can follow me on Facebook, on Instagram, on Pinterest, and on Twitter!

4.2 from 5 votes

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Hawaiian Chicken {Slow Cooker + Instant Pot}

This sweet and tender pulled barbecue Hawaiian Chicken can be prepared in the Crock Pot or in the Instant Pot for an easy dinner recipe with just 5 minutes of prep!

Course Dinner

Cuisine American/Tropical

Keyword Hawaiian Chicken, instant pot chicken recipe, Pineapple Chicken, Slow Cooker Chicken Recipe

Prep Time 5 minutes

Cook Time 3 hours

Total Time 3 hours 5 minutes

Servings 4 - 6 people

Calories 406 kcal

Author Blair

Ingredients

• 2 lbs. boneless skinless chicken breasts (or substitute with boneless skinless thighs)
• Salt and pepper
• 6 cooked bacon strips, chopped (plus additional for garnish, if desired)
• 1 small onion chopped
• 1 (20 ounce) can crushed pineapple, drained
• 1 (18 ounce) bottle barbecue sauce
• ¼ cup less sodium soy sauce
• Optional garnish: cooked, crumbled bacon; sliced green onions

Instructions

SLOW COOKER METHOD:

1. Season chicken liberally with salt and pepper, and place at the bottom of a slow cooker that has been sprayed with cooking spray.
2. Top chicken with bacon, onion, and pineapple. Pour barbecue sauce and soy sauce over top of everything.
3. Cover and cook on HIGH for 2-3 hours or on LOW for 4-6 hours.
4. Remove chicken to a cutting board and shred with forks. Return chicken to the pot and toss with sauce.
5. Serve chicken on top of rice, on top of salad, or in sandwich buns. Sprinkle with additional cooked, crumbled bacon and sliced green onion, if desired.

INSTANT POT METHOD:

1. Spray Instant Pot insert with cooking spray. Place chicken in Instant Pot. Season liberally with salt and pepper.
2. Top chicken with bacon, onion, and pineapple. Pour barbecue sauce and soy sauce over top of everything (do NOT stir – you want the sauce on top of the chicken to prevent scorching on the bottom).
3. Seal the release valve, place the lid on the Instant Pot, and turn to lock the lid.
4. Press the “Manual” button on high pressure, and then set the timer to 10 minutes.
5. It will take about 10 minutes for the pot to heat up and build up pressure, then the chicken will cook for an additional 10 minutes. Once the 10-minute timer is done, quick release the pressure from the pot, sliding the steam release handle to the “Venting” position, releasing all of the steam until the float valve drops down.
6. Open the lid and press the “cancel” button.
7. Remove the chicken and allow to rest on a cutting board for 5-10 minutes before slicing or shredding. Return shredded chicken to the pot, toss with sauce, and serve.

Recipe Notes

• Be careful not to overcook your chicken breasts. I find that the chicken breasts have the best texture when cooked in my slow cooker on HIGH for about 2 hours or in the Instant Pot for 10 minutes. That keeps them moist and juicy, and prevents them from drying out. If you would like a dish with a longer cooking time, try using 2 lbs. of boneless, skinless chicken thighs instead of the breasts. The thighs tend to stay juicy when left in a Crock Pot for extended periods.
• Also remember — every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 2 hours or on LOW for about 4-5 hours. Just get familiar with your pot and adjust accordingly.
• Garnish with sliced green onion or chopped fresh parsley! These add the perfect bright flavor, color and texture to the finished dish.
• Make Hawaiian Chicken and Rice (as shown in these photos).
• Create a Hawaiian Chicken Salad by topping a fresh green salad with the Sweet Hawaiian Crock Pot Chicken. Add some diced fresh pineapple, sliced green onions, chow mein noodles, shredded coconut, chopped nuts, crumbled bacon, and diced celery for a flavorful and satisfying salad.
• Serve a Hawaiian Chicken Sandwich on big fluffy rolls, or make smaller Hawaiian Chicken Sliders on mini buns. Either way, this finger-friendly lunch or dinner option is a delicious way to enjoy the meat! Top the sandwiches with melted cheese, pickles, fresh pineapple rings, cooked slices of bacon, or just some fresh lettuce and tomato!
• Assemble a Hawaiian Chicken Pizza by spreading barbecue sauce and the pulled barbecue chicken on top of a pizza crust. Finish it off with shredded cheese, fresh pineapple, sliced red onion, and crumbled bacon or ham! Then just bake in a 425-degree F oven until the crust is golden brown and the cheese is melted.

Nutrition Facts

Hawaiian Chicken {Slow Cooker + Instant Pot}

Amount Per Serving (1 /6 of the Hawaiian Chicken)

Calories 406 Calories from Fat 117

% Daily Value*

Total Fat 13g 20%

Saturated Fat 3g 15%

Cholesterol 111mg 37%

Sodium 1113mg 46%

Potassium 864mg 25%

Total Carbohydrates 34g 11%

Dietary Fiber 2g 8%

Sugars 28g

Protein 36g 72%

Vitamin A 3.8%

Vitamin C 14.9%

Calcium 4.3%

Iron 8%

* Percent Daily Values are based on a 2000 calorie diet.

This post was originally published in July, 2014. It was updated in February, 2019.