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If you’re looking for a complete meal that can be on the table in under 30 minutes, then you’ve come to the right place. This Instant Pot BBQ Pinneapple Chicken couldn’t be any easier to make.  You’ll have a perfectly cooked meal in no time! If you don’t have an Instant Pot, no worries! You can also make this recipe in the oven (click here for the recipe)

Start out by placing the metal insert into the bottom of your Instant Pot. Lay your chicken breasts on top and then pour in the 1/2 cup pineapple juice. Next add in the pineapple chunk making sure none go underneath the metal insert. Either keep them on top of the chicken or on the sides (they will burn on the bottom).

Next pour the BBQ sauce on top and close the lid. Select “pressure cook” and set it for 12 minutes. Make sure the valve is set to the “seal” position. While everything is cooking, cook the frozen broccoli on the stove in boiling water until tender. Drain and set aside.

Once the Instant Pot is done, do a quick release of the pressure. Once it’s safe to open the lid, open the lid and shred the chicken. Add the shredded chicken back to the Instant Pot along with the cooked broccoli, and stir everything together. Either serve immediately or store in the fridge up to 5 days. 

Recipe Notes:

  • If you don’t like broccoli, feel free to sub with any other veggie. Green beans would also be delicious!
  • If you don’t want this to be a low carb meal this would go great served over some rice!
  • I don’t recommend using a really sweet BBQ sauce, as the pineapple juice adds some sweetness already

If you love Instant Pot meals, check out my other recipes: Instant Pot Turkey Chili and Instant Pot Bruschetta Chicken & Pasta

Instant Pot BBQ Pineapple Chicken
 
Author: 
Nutrition Information
  • Serves: 5 servings
  • Serving size: 1 serving
  • Calories: 338
  • Fat: 3.6
  • Carbohydrates: 46
  • Sugar: 40.3
  • Sodium: 784
  • Fiber: 3
  • Protein: 29
  • Cholesterol: 66
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3 boneless, skinless chicken breasts (about 24oz)
  • 2 cups canned pineapple chunks (drain the liquid and save ½ cup)
  • 300g of your favorite BBQ sauce
  • 7 cups frozen broccoli
Instructions
  1. Start out by placing the metal insert into the bottom of your Instant Pot. Lay your chicken breasts on top and then pour in the ½ cup pineapple juice. Next add in the pineapple chunks making sure none go underneath the metal insert. Either keep them on top of the chicken or on the sides (they will burn on the bottom).
  2. Next pour the BBQ sauce on top and close the lid. Select "pressure cook" and set it for 12 minutes. Make sure the valve is set to the "seal" position.
  3. While everything is cooking, cook the frozen broccoli on the stove in boiling water until tender. Drain and set aside.
  4. Once the Instant Pot is done, do a quick release of the pressure. Once it's safe to open the lid, open the lid and shred the chicken. Add the shredded chicken back to the Instant Pot along with the cooked broccoli, and stir everything together.
  5. Either serve immediately or store in the fridge up to 5 days.

 

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