Description
Pineapple barbecue shredded chicken served on top of sweet Hawaiian rolls. A super easy recipe that you can make in your Instant Pot or Crockpot.
Ingredients
Scale
- 1/2 cup pineapple juice
- 1 1/2 pounds boneless skinless chicken thighs or breasts (I did a combination)
- Garlic salt
- Fresh cracked pepper
- 1/2 cup BBQ sauce
- King’s Hawaiian original hawaiian sweet rolls
Instructions
Instant Pot Instructions:
- Add chicken and pineapple juice into Instant Pot. Sprinkle the chicken with a pinch of garlic salt and fresh cracked pepper.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes for fresh chicken or 12 minutes for frozen chicken. When time is up let pot sit for 10 minutes and then move valve to venting.
- Move the chicken to a cutting board.
- Turn Instant Pot to saute setting. Whisk the barbecue sauce into the pineapple juice. Let the sauce simmer on the saute setting for 5 minutes.
- Shred or pull the chicken and stir it into the sauce.
- Serve chicken on top of King’s Hawaiian buns.
Slow Cooker Instructions:
- Add bbq sauce and pineapple juice into slow cooker and stir. Add in the chicken and sprinkle the chicken with a pinch of garlic salt and fresh cracked pepper.
- Cover and cook on low for 4-6 hours.
- Move the chicken to a cutting board. Shred or pull the chicken and stir it into the sauce.
- Serve chicken on top of King’s Hawaiian buns.
- Category: Chicken
- Method: Instant Pot or Slow Cooker