Hawaiian Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs. boneless skinless chicken breasts (or substitute with boneless skinless thighs)
Salt and pepper
6 cooked bacon strips, chopped (plus additional for garnish, if desired)
1 small onion chopped
1 (20 ounce) can crushed pineapple, drained
1 (18 ounce) bottle barbecue sauce
¼ cup less sodium soy sauce
Optional garnish: cooked, crumbled bacon; sliced green onions
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Directions: |
Directions:1. Spray Instant Pot insert with cooking spray. Place chicken in Instant Pot. Season liberally with salt and pepper.
2. Top chicken with bacon, onion, and pineapple. Pour barbecue sauce and soy sauce over top of everything (do NOT stir – you want the sauce on top of the chicken to prevent scorching on the bottom).
3. Seal the release valve, place the lid on the Instant Pot, and turn to lock the lid.
4. Press the “Manual” button on high pressure, and then set the timer to 10 minutes.
5. It will take about 10 minutes for the pot to heat up and build up pressure, then the chicken will cook for an additional 10 minutes. Once the 10-minute timer is done, quick release the pressure from the pot, sliding the steam release handle to the “Venting” position, releasing all of the steam until the float valve drops down.
6. Open the lid and press the “cancel” button.
7. Remove the chicken and allow to rest on a cutting board for 5-10 minutes before slicing or shredding. Return shredded chicken to the pot, toss with sauce, and serve. |
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Personal
Notes: |
Personal
Notes: Be careful not to overcook your chicken breasts. I find that the chicken breasts have the best texture when cooked in my slow cooker on HIGH for about 2 hours or in the Instant Pot for 10 minutes. That keeps them moist and juicy, and prevents them from drying out. If you would like a dish with a longer cooking time, try using 2 lbs. of boneless, skinless chicken thighs instead of the breasts. The thighs tend to stay juicy when left in a Crock Pot for extended periods.
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