BBQ Hawaiian Shredded Chicken In The Instant Pot
Tender shredded chicken bathed in a sweet & spicy BBQ sauce with bits of pineapple, mandarin oranges, and red onions make this an unforgettable and delicious recipe. Perfect for a quick weeknight dinner, wrap filling, nacho topping, or weekly meal prep protein!
- Prep Time: 10
- Cook Time: 15
- Total Time: 30 minutes
- Category: tangy chicken, pulled chicken, football food, nachos, hawaiian chicken, meal prep, sandwiches
- Method: instant pot
- Cuisine: tangy chicken, pulled chicken, football food, nachos, hawaiian chicken, meal prep, sandwiches
Ingredients
- 2 boneless large chicken breasts
- 4 boneless chicken thighs
- 1–15ounce can mandarin oranges, juice reserved
- 20-ounce can of pineapple chunks, juice reserved
- 1 1/2 cups reserved fruit juice (add chicken stock if there is not enough fruit juice_
- 2 cups sweet and spicy BBQ sauce, divided
- 2 Tablespoons Wing Wub
- 1/2 red onions, thinly sliced
Instructions
- Coat all sides of the chicken with the Wing Wub. Place the chicken into the Instant Pot followed by the pineapple, mandarin oranges, red onions, and the reserved fruit juice. Pour over 1 1/2 cups of the Sweet & Spicy BBQ Sauce. DO NOT MIX!
- Put the lid on, set it to high pressure, and the time to 12 minutes. If the chicken is frozen, make it 18 minutes. Plan on a Quick Release.
- After the quick release, remove the lid, take the chicken out, and transfer it to a bowl. Set the instant pot to sauté, and add in the remaining BBQ sauce. Stirring often, you want to reduce the liquid down to a sauce that coats the meat and fruits. This will take about 15-25 minutes.
- Using 2 forks or a mixer fitted with the paddle attachment, shred the chicken. Place the chicken back in the instant pot and stir. Reduce until the sauce coats the chicken without running off.
- Once thickened, enjoy! Store any leftovers in an airtight container for up to 5 days.