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.
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.
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.
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!