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5 from 1 vote

Hawaiian Chicken (Instant Pot / Slow Cooker)

Prep Time10 mins
Cook Time10 mins
Natural Release10 mins
Total Time30 mins
Course: Main Course
Cuisine: Hawaiian
Keyword: best hawaiian chicken recipe, easy hawaiian chicken recipe, hawaiian chicken, instant pot hawaiian chicken, pressure cook hawaiian chicken, slow cooker hawaiian chicken
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!

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