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Saturday, September 7, 2019

Hawaiian BBQ chicken

I have used my instant pot for two things, boiled eggs and bone broth. I am finally venturing out and using it for more. The reason why I love it over my slow cooker is the clean up is much easier because the bucket is not heavy. 

This recipe was so easy. 


  served with cauliflower rice here


before, during and after

favorite BBQ sauce

Hawaiian BBQ chicken

Ingredients


  • 2.5 lbs chicken breast or chicken thighs cut into bite size pieces
  • 1.5 cups BBQ sauce
  • 2 cups pineapple, cored & chopped into chunks
  • 1 red onion, chopped into chunks
  • 2 red bell peppers, chopped into chunks
  • 1.5 tbsp minced garlic
  • 3 cups of cauliflower rice or 2 cups of organic white rice (jasmine rice is my favorite) 
  • sliced green onion or chopped bacon for topping
Recipe

Instant Pot

1. Into the instant pot add chicken, BBQ sauce, red onion, bell peppers and garlic. 
2. Put lid on and set the valve to sealing. Set to cook on manual high pressure for 14 minutes.
3. Allow it to natural release for 10 minutes, then release the remaining steam if needed and remove the lid. 
4. Stir in the pineapple chunks and set to keep warm until mixture is heated through.
5. Steam the cauliflower rice in a saucepan until warmed and softened. 
6. Scoop BBQ chicken mixture over steamed cauliflower rice and top with chopped bacon and sliced green onion.

Slow Cooker

1. Add chicken, BBQ sauce, pineapple, red onion, bell peppers and garlic.
2. Slow cook for 6 hours on low.
3. Steam the cauliflower rice in a saucepan until warmed and softened. 
4. Scoop BBQ chicken mixture over steamed cauliflower rice and top with chopped bacon and sliced green onion.
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