This Pineapple BBQ Instant Pot Chicken will quickly become a family weeknight favorite. Simple ingredients, tons of flavor and just a few minutes to prepare.
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Remember that Pineapple BBQ Sauce I shared a few weeks ago? I promised I would share a delicious, simple weeknight dish using it and today is the day. Grab your Instant Pot, homemade pineapple BBQ sauce (or store-bought sauce if you don’t have time), boneless chicken thighs and fresh pineapple rings and you’ll have dinner on the table in no time.
This instant pot chicken could not get easier, especially if you already have the pineapple BBQ sauce ready to go. If you don’t have it made up already, no worries because it’s super simple to make.
Everything gets dumped in a saucepan, simmered for 20 minutes and then is blended into a thick, smooth sauce. Easy peasy.
Once you have the pineapple barbecue sauce made, all you have to do is add it to the instant pot along with some water to thin it out, chicken and fresh pineapple.
It almost seems too good to be true. The chicken becomes fall apart tender in a matter of minutes in the instant pot. And the pineapple flavor?! It infuses throughout the chicken in all its sweet, tropical glory.
I chose to use chicken thighs over chicken breasts in this recipe for a few reasons. First, they have a deeper, richer flavor. So yummy with the pineapple BBQ sauce.
Second, they become super tender and shred up nicely. You can definitely use chicken breast instead but it will be a little drier than the thighs. But because it cooks in a good amount of sauce it will still be tender with the chicken breasts so use whichever you prefer.
The sauce is incredible over rice too so whip up a batch while the pineapple BBQ chicken cooks to complete the meal.
Make sure you have a little bite of everything in each forkful.
Pineapple BBQ Instant Pot Chicken
- 1 1/2 cups (1 batch) pineapple BBQ sauce
- 1 cup water
- 1 1/2 -2 lbs. boneless, skinless chicken thighs
- 1 fresh pineapple, cut into thick rings
- Mix together pineapple BBQ sauce and water in the instant pot. Add chicken thighs and pineapple. Put on lid and seal vent.
- Set instant pot to cook on manual high pressure for 8 minutes. Allow pressure to naturally release for 10 minutes.