Instant Pot Instructions:

1. Add chicken and pineapple juice into Instant Pot. Sprinkle the chicken with a pinch of salt and pepper.
2. 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. 
3. Move the chicken to a cutting board.
4. Turn Instant Pot to saute setting. Whisk the barbecue sauce into the pineapple juice. Let the sauce simmer on the saute setting for 10 minutes. It will reduce down and get thicker and more flavorful.
5. Shred or pull the chicken and stir it into the sauce. 
6. Serve and enjoy!

Slow Cooker Instructions:

1. Add pineapple juice and barbecue sauce into slow cooker. Whisk together until smooth.
2. Add in the chicken and sprinkle with a pinch of salt and pepper.
3. Cover and cook on low for 4-6 hours.
4. Shred or pull the chicken and stir it into the sauce. 
5. Serve and enjoy!