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Skip expensive restaurant take-out and eat dinner at home! This Instant Pot Hawaiian BBQ Chicken is made with simple ingredients in less than 20 minutes!
One of the most well-loved meals I make during the summer here at home is Instant Pot Hawaiian BBQ Chicken. It’s super easy to do and only takes a few minutes!
This recipe is one I always used to throw together in my crock pot and it was always an easy meal that didn’t heat up the house too much. When I got my Instant Pot, I was thrilled to try some of my favorite crock pot meals to make things much faster – and I was hooked!
This Hawaiian BBQ Chicken is not only simple, it’s a family favorite. Between five kids and both of us parents, we rarely ever have leftovers. There have been many evenings where I have just doubled the recipe in hopes I would have leftovers for lunch the next day – which speaks volumes!
Instant Pot Hawaiian BBQ Chicken
This Instant Pot Hawaiian BBQ Chicken is easy to make. Simply add boneless skinless chicken, pineapple, pineapple juice, BBQ sauce, and cook!
Chicken is relatively simple to cook in the Instant Pot. You’ll want to speed up the cooking time by cutting the chicken into 1 inch pieces. Season the chicken with salt & pepper. Then add to your Instant Pot with diced bell pepper and garlic, and a little olive oil and saute.
Then pour in the BBQ sauce (homemade or your favorite store variety), pineapple and pineapple juice, and cook for a simple five minutes at high pressure.
Once you release the pressure, carefully remove the lid and stir in a single Tablespoon of flour to thicken the sauce. Season with salt and pepper to taste. If you desire a thinner sauce skip the flour and serve as is on top of steamed white or brown rice.
If you are looking for a homemade BBQ sauce that’s both spicy and sweet (and free of refined sugar), we’re sharing our favorite.
It’s easy to whip up using simple ingredients you have in your pantry. It also works wonderfully on this Instant Pot Hawaiian BBQ Chicken!
Homemade BBQ Sauce
- 1 C. organic ketchup
- 1/3 C. apple cider vinegar (with the mother)
- 1/4 C. organic maple syrup
- 1 tsp onion powder
- 1 1/2 tsp chili powder
- 2 Tbsp tomato paste
- 1 1/2 Tbsp blackstrap molasses
- 2 tsp ground pepper
To make:
- Combine all ingredients in a saucepan and bring to a boil on medium heat, stirring constantly.
- Reduce the heat to low, and cover.
- Simmer 10 minutes until thickened.
- Cool, then enjoy.
- If you are not using immediately, cover and refrigerate for up to 1 week in the refrigerator.
This BBQ Sauce is adaptable – if you don’t have maple syrup, feel free to sub brown sugar. Just keep in mind that if you are looking for something without refined sugar you’ll want to stick with maple syrup, honey or coconut palm sugar.
Garnish your meal with some diced green onions and enjoy every bit of your simple, delicious dinner!
Skip expensive restaurant take-out and eat dinner at home! This Instant Pot Hawaiian BBQ Chicken is made with simple ingredients in less than 20 minutes!
Ingredients
- 4 chicken breasts, diced into 1" pieces
- 3 cloves garlic, minced
- 1 small or 1/2 large red bell pepper, diced
- 2 Tbsp olive oil
- 1 C. BBQ sauce (homemade recipe above, or store brand)
- 8 oz can pineapple chunks or tidbits
- 1 Tbsp organic, all purpose flour
- salt and pepper, to taste
- 1/3 C. diced green onions
Instructions
- Season your chicken with salt and pepper; add the olive oil to your Instant Pot followed by the chicken and saute for 1-2 minutes. Add garlic and red bell pepper and saute for 1 additional minute.
- Turn off the saute function and add the BBQ sauce, and pineapple. Lock the lid, close the valve, and cook on high pressure for 5 minutes. Once done, quick release and carefully remove lid.
- Stir in the flour, and allow sauce to thicken. Season with additional salt and pepper, as desired.
- Serve atop steamed white or brown rice and garnish with green onions.
If you serve up this Instant Pot Hawaiian BBQ Chicken with steamed white rice, cook the rice alongside the chicken for an even easier meal. After you saute the chicken, and add the BBQ sauce and pineapple, lay the trivet rack within the Instant Pot. In a glass bowl, combine 2 C. white rice with 2 1/2 C. water, and set atop the trivet.
Lock the lid and seal the valve as you would normally. Instead of cooking the chicken for 5 minutes, set the pot to high pressure and cook for 7 minutes. Once the Instant Pot is done, allow the pressure to release naturally for 5 minutes and then quick release any remaining pressure. (Brown rice will take much longer to cook – you can find that recipe here).
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