Best 2 Instant Pot Hawaiian Bbq Chicken Recipes

Embark on a culinary journey to the islands with our exploration of the tantalizing flavors of Hawaiian BBQ chicken, prepared with the convenience of an instant pot. Discover the perfect blend of sweet, smoky, and tangy notes that capture the essence of authentic Hawaiian cuisine. Learn the art of creating tender and juicy chicken infused with the vibrant flavors of pineapple, soy sauce, and a touch of spice. Unleash your inner chef and transform your kitchen into a tropical paradise with every bite of this delectable dish.

Check out the recipes below so you can choose the best recipe for yourself!

INSTANT POT HAWAIIAN PULLED CHICKEN SANDWICHES

Instant Pot Hawaiian Pulled Chicken Sandwiches image

Provided by Food Network Kitchen

Time 1h

Yield 6 servings

Number Of Ingredients 20

Ingredients

1 1/2 pounds skinless, boneless chicken thighs
1 teaspoon chili powder
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 small red onion, chopped
2 cloves garlic, minced
1/3 cup pineapple preserves
2 tablespoons plus 2 teaspoons yellow mustard
Pinch of cayenne pepper
1 teaspoon apple cider vinegar
6 hamburger buns, lightly toasted
1 14-ounce bag shredded coleslaw mix
1 red bell pepper, thinly sliced
Kosher salt and freshly ground black pepper
2/3 cup unsweetened coconut flakes, toasted
1 scallion, thinly sliced
1/4 cup chopped fresh cilantro
1/3 cup mayonnaise
2 tablespoons apple cider vinegar
Vegetable chips, for serving

Steps:

Make the chicken: Season the chicken with the chili powder and a generous pinch each of salt and black pepper. Set an Instant Pot to saute at high heat. When the display indicates ?hot,? add the olive oil. Working in batches, add the chicken and cook, turning, until browned, about 3 minutes; transfer to a plate. Add the red onion and garlic to the pot and cook, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon, until the onion is tender, about 5 minutes. Cancel the saute setting.
Return the chicken to the pot. Whisk the pineapple preserves, 2 tablespoons mustard, the cayenne and 1 cup water in a small bowl; pour over the chicken and stir to combine. Put on the lid, making sure the steam valve is in the sealing position, and set the cooker to high pressure for 6 minutes. When finished, carefully turn the steam valve to the venting position to release the pressure. Transfer the chicken to a plate and shred the meat into large chunks with 2 forks.
Set the cooker to saute at high heat. Bring the sauce to a simmer and cook until reduced by about half, about 8 minutes. Return the chicken to the pot and stir to coat. Continue to cook, stirring occasionally, until almost all the sauce is absorbed, about 10 minutes. Stir in the remaining 2 teaspoons mustard and the vinegar; season with salt and black pepper.
Meanwhile, make the slaw: Toss the coleslaw mix and bell pepper with 1/2 teaspoon salt and a few grinds of black pepper. Let stand 5 minutes. Add the coconut, scallion, cilantro, mayonnaise and vinegar and toss to coat. Season with salt and black pepper.
Divide the chicken among the buns and top with some of the slaw. Serve with vegetable chips.

INSTANT POT HAWAIIAN BBQ CHICKEN

Instant Pot Hawaiian BBQ Chicken image

Number Of Ingredients 3

Ingredients

4-6 Boneless Chicken Breasts (mine were still frozen!)
1 Bottle Archer Farms Hawaiian Style Barbecue Sauce (from Target)
1 20 oz. can Pineapple Chunks (do not drain - you need the juice so it will pressurize!)

Steps:

Place frozen chicken breasts in the Instant Pot and cover with sauce. Empty can of pineapple chunks and juice on top. Close the lid and turn the knob to SEALING.
Set the timer to 25 minutes if your chicken is frozen or 18 if you chicken is thawed.
When it is done, turn the knob to VENTING. When the pressure is released, take the lid off.
Shred chicken and return to the Instant Pot so the chicken will be well coated with sauce. Serve over rice or cauliflower rice.
Sometimes I also throw in a chopped up green pepper and chopped onion . . . it tastes good with or without it.

Nutrition Facts : Servingsize 1 serving, Calories 153 kcal, Fat 3 g, SaturatedFat 1 g, Cholesterol 83 mg, Sodium 51 mg, Carbohydrate 4 g, Sugar 4 g, Protein 26 mg

Tips:

Use a good quality Hawaiian BBQ sauce for the best flavor.
If you don't have Hawaiian BBQ sauce, you can make your own by mixing together soy sauce, brown sugar, pineapple juice, garlic, and ginger.
To make the chicken crispy, be sure to sear it in the Instant Pot before cooking it on high pressure.
If you want the chicken to be more tender, cook it on low pressure for a longer period of time.
Serve the chicken with rice, pineapple slices, and a side of Hawaiian BBQ sauce.

Conclusion:

Instant Pot Hawaiian BBQ Chicken is a delicious and easy-to-make dish that's perfect for a weeknight meal. The chicken is tender and juicy, and the Hawaiian BBQ sauce is flavorful and tangy. This dish is sure to be a hit with your family and friends.