Hawaiian Chicken {Slow Cooker + Instant Pot}

Front view of Hawaiian Chicken on top of a bowl of white rice

4.17 from 6 votes

Hawaiian Chicken {Slow Cooker + Instant Pot}

This sweet and tender BBQ Hawaiian Chicken is so simple to make in the slow cooker or Instant Pot! A sweet and savory mixture of tropical flavors, BBQ sauce, pineapple, and tender chicken, shredded Hawaiian chicken is a versatile meal the whole family will love!

Course Dinner

Cuisine American/Tropical

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

Prep Time 5

Cook Time 3

Total Time 3 5

Servings servings

Calories 406kcal

Author Blair Lonergan

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

Hawaiian Chicken Sauce:

1 (20 ounce) can crushed pineapple, drained
1 (18 ounce) bottle barbecue sauce
¼ cup less sodium soy sauce

For Garnish & Serving:

Optional garnish: cooked, crumbled bacon; sliced green onions
For Serving: white rice, brown rice, cauliflower rice, tortillas, or stir-fry vegetables

Instructions

SLOW COOKER METHOD:

Season chicken liberally with salt and pepper, and place at the bottom of a slow cooker that has been sprayed with cooking spray.
2 lbs. boneless skinless chicken breasts, Salt and pepper
Top chicken with bacon, onion, and pineapple. Pour barbecue sauce and soy sauce over the top of everything.
6 cooked bacon strips, chopped (plus additional for garnish, if desired), 1 small onion, 1 (20 ounce) can crushed pineapple, drained, 1 (18 ounce) bottle barbecue sauce, ¼ cup less sodium soy sauce
Cover and cook on HIGH for 2-3 hours or on LOW for 4-6 hours.
Remove chicken to a cutting board and shred with forks. Return chicken to the pot and toss with sauce.
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:

Spray Instant Pot insert with cooking spray. Place chicken in Instant Pot. Season liberally with salt and pepper.
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).
Seal the release valve, place the lid on the Instant Pot, and turn to lock the lid.
Press the “Manual” button on high pressure, and then set the timer to 10 minutes.
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.
Open the lid and press the “cancel” button.
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.

Notes

HOW TO SERVE HAWAIIAN CHICKEN:

Hawaiian Chicken and Rice: as shown in this recipe, serve the shredded Hawaiian chicken over white rice, brown rice, or cauliflower rice for a lighter option.
Hawaiian Chicken Bowls: add veggies and rice for a hearty stir-fried Hawaiian chicken bowl.
Hawaiian Chicken Salad: top a fresh green salad with the sweet slow cooker Hawaiian 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.
Hawaiian Chicken Sandwich: the sweet shredded chicken makes a great sandwich on a big fluffy roll! You can also make Hawaiian Chicken Sliders using smaller buns (like King's Sweet Hawaiian rolls). 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!
Hawaiian Chicken Pizza: spread barbecue sauce and the pulled barbecue chicken on top of a pizza crust. Finish it 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 Tacos: serve the shredded chicken on tortillas topped with creamy Chinese coleslaw, pineapple mango salsa, shredded cheese, and lime wedges!

TIPS & 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 want a dish with a longer cooking time, try using 2 lbs. of boneless, skinless chicken thighs instead of the breasts. The thighs 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.
If you want more pineapple, swap out crushed pineapple for pineapple chunks. You can also include some pineapple juice for more tropical flavors, but not so much that it prevents the sauce from thickening.

Nutrition