Hawaiian Chicken (Instant Pot/Slow Cooker)

Aloha tasty, chicken that is surfing the tortilla with sweet pineapple slaw. This beach bum street taco is so delicious you will need to have plenty of tortillas on hand to keep up with the demand. The presentation of this dish is only matched by the sweet aromas of well cooked shredded poultry that features your favorite local honey. Change up that boring dinner rotation by bringing the luau to the table tonight.

Watch the video and follow the instructions below to be on your way to a eatfoodlicious experience complete with gorgeous presentation suggestions. Serve with black beans or your favorite rice to help fill those nutty tummies and get more milage out of this dish.

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Ingredients

Place chicken thighs, soy sauce, honey, rice vinegar, ketchup, ginger, garlic, jalapeños, pineapple juice, and pineapple tidbits into the instant pot/slow cooker.

Mix well.

Pressure Cook: Place the lid on. Pressure cook on high for 8 minutes and with a 10 minutes natural release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid.  Slow Cook: Place the lid on. Cook on low for 4-5 hours or high for 2 hours.

Transfer the chicken to a baking sheet and shred. Place in the oven and broil on high for 3 minutes.

Then return the shredded chicken to the instant pot or non-stick pan.

Instant Pot: set the sauté to high. Pan: heat to medium-high. Reduce the sauce until it has thickened and forms a glossy coating over the chicken.

Pineapple Coleslaw ingredients

In a large bowl: combine all the slaw ingredients together and mix well.

Cover and refrigerate until ready to serve. Season with salt to taste.

Corn tortillas

Add chicken

Add pineapple coleslaw. Serve & enjoy!

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Hawaiian Chicken (Instant Pot / Slow Cooker)

5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Natural Release 10 mins
Total Time 30 mins
Course Main Course
Cuisine Hawaiian
Servings 6
Calories

Equipment

  • Instant Pot (Pressure Cook) or Slow Cooker

Ingredients
  

  • 2 lbs boneless skinless chicken thighs or chicken breasts
  • 1 cup pineapple tidbits 20 oz can (divided)
  • ½ cup soy sauce
  • ½ cup honey
  • ½ cup pineapple juice from the can
  • 3 tbsp ketchup
  • 2 tbsp rice vinegar
  • 1 tbsp ginger
  • 4 garlic cloves minced
  • 1 jalapeño deseeded & minced

Pineapple Coleslaw

  • 1 lb shredded coleslaw mix
  • 1 cup pineapple tidbits without juice
  • ½ cup mayonnaise
  • 2 tbsp fresh lime juice
  • 1 ½ tbsp sriracha adjust to your liking
  • 1 jalapeño deseeded & minced
  • ½ cilantro bunch & chopped
  • salt to taste

Toppings

  • corn tortillas
  • rice
  • black beans
  • cilantro
  • lime

Instructions
 

  • Separate the pineapple juice and tidbits. Reserve the pineapple juice and divide tidbits into 2 separate cups.
  • Place chicken thighs, soy sauce, honey, rice vinegar, ketchup, ginger, garlic, jalapeños, pineapple juice, and pineapple tidbits into the instant pot/slow cooker. Mix well.

Pressure Cook

  • Place the lid on. Pressure cook on high for 8 minutes and with a 10 minutes natural release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 
  • Transfer the chicken to a baking sheet and shred. Place in the oven and broil on high for 3 minutes. Then return the shredded chicken to the instant pot. Set the sauté to high. Reduce the sauce until it has thickened and forms a glossy coating over the chicken.

Slow Cook

  • Place the lid on. Cook on low for 4-5 hours or high for 2 hours.
  • Transfer the chicken to a baking sheet and shred. Place in the oven and broil on high for 3 minutes. Place shredded chicken to a non-stick pan. Heat to medium-high. Reduce the sauce until it has thickened and forms a glossy coating over the chicken.

Pineapple Coleslaw

  • In a large bowl: combine all the slaw ingredients together and mix well. Cover and refrigerate until ready to serve. Season with salt to taste.

Feel free to enjoy as a taco, burrito bowl, salad, noodles or stand alone with rice. Serve & Enjoy!

    Video

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