Hawaiian Chicken (Instant Pot / Slow Cooker)
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.