Name: Instant Pot Hawaiian BBQ Chicken Tacos
Prep time: 15 min
Cook time: 12 min
Total time: 37 min
Ingredients: 12 6 inch corn tortillas (for serving); fresh cilantro (optional garnish); fresh chopped pineapple (optional garnish); sliced red onion (optional garnish); 1 ½ pounds chicken breasts; 20 ounces pineapple tidbits (do not drain); 1 cup BBQ sauce; 3 Tablespoons brown sugar; 1 ½ teaspoons liquid smoke; ½ cup red onion; 2 Tablespoons diced jalapenos; 1 teaspoon chili powder; 2 cloves garlic, minced; 1 Tablespoon yellow mustard; ½ cup water; 3 cups shredded cabbage coleslaw mix; 1 cup purple cabbage, sliced thin; ½ cup shredded carrot; ½ cup mayonnaise; 2 Tablespoons white vinegar; ½ teaspoon celery seed; 1 Tablespoon sugar; salt and pepper (to taste)

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These Instant Pot Hawaiian BBQ Chicken Tacos are a tropical escape on your plate, blending sweet, smoky, and tangy flavors in every bite. Tender shredded chicken, infused with pineapple and barbecue sauce, pairs perfectly with crisp veggies and soft tortillas for a satisfying texture contrast. Ready in just 37 minutes, this dish is a weeknight lifesaver that feels like a vacation.

With juicy chicken, a hint of spice, and a burst of freshness from cilantro and lime, these tacos are a flavor explosion. The quick prep and hands-off cooking make it easy to enjoy a restaurant-quality meal at home. Plus, they’re packed with protein and fiber, so you can indulge guilt-free. Perfect for taco night or any day you need a little sunshine!

Ingredients for Instant Pot Hawaiian BBQ Chicken Tacos

Instant Pot Hawaiian BBQ Chicken Tacos Ingredients

For the Tacos:
12 (6-inch) corn tortillas (for serving)
Fresh cilantro (optional garnish)
Fresh chopped pineapple (optional garnish)
Sliced red onion (optional garnish)
For the Chicken:
1 ½ pounds chicken breasts (boneless, skinless)
20 ounces pineapple tidbits (do not drain, reserve juice)
1 cup BBQ sauce (use your favorite brand or homemade)
3 Tablespoons brown sugar (light or dark)
1 ½ teaspoons liquid smoke (optional for smoky flavor)
½ cup red onion (diced)
2 Tablespoons diced jalapenos (adjust for spice preference)
1 teaspoon chili powder
2 cloves garlic (minced)
1 Tablespoon yellow mustard
½ cup water
For the Coleslaw:
3 cups shredded cabbage coleslaw mix
1 cup purple cabbage (sliced thin)
½ cup shredded carrot
½ cup mayonnaise (or substitute with Greek yogurt for a lighter option)
2 Tablespoons white vinegar
½ teaspoon celery seed
1 Tablespoon sugar
Salt and pepper (to taste)

Step-by-Step Instructions

Prepare the Chicken: Place the chicken breasts in the bottom of the Instant Pot. Add the pineapple tidbits (with juice), BBQ sauce, brown sugar, liquid smoke, red onion, jalapenos, chili powder, garlic, yellow mustard, and water on top of the chicken.
Cook the Chicken: Secure the lid on the Instant Pot. Press the MANUAL or PRESSURE COOK button and set the timer for 12 minutes (if using frozen chicken breasts, set the timer for 22 minutes).
Release Pressure: Once the cooking time is complete, carefully switch the valve on top to “venting” to perform a quick pressure release. Wait until all the steam has escaped before opening the lid.
Shred the Chicken: Remove the chicken breasts from the Instant Pot and shred them using two forks. Return the shredded chicken to the pot and mix it with the sauce until fully coated.
Make the Coleslaw: In a large bowl, combine the shredded cabbage coleslaw mix, purple cabbage, and shredded carrot. In a separate small bowl, whisk together the mayonnaise, white vinegar, celery seed, and sugar. Pour the dressing over the cabbage mixture and toss until evenly coated. Season with salt and pepper to taste.
Assemble the Tacos: Warm the corn tortillas if desired. Fill each tortilla with a generous portion of the shredded chicken, followed by the coleslaw. Top with fresh pineapple, cilantro, and sliced red onion as desired.
Serve and Enjoy: Serve immediately and enjoy your flavorful Hawaiian BBQ Chicken Tacos!

Creative Sauce and Topping Ideas

Take your tacos to the next level with extra sauce and topping options! Drizzle a bit of sriracha mayo (mix 2 tablespoons mayo with 1 teaspoon sriracha) for a spicy kick. Add a tangy twist with pickled jalapeños or a squeeze of fresh lime juice. For a creamy finish, try a dollop of avocado crema (blend 1 ripe avocado with ¼ cup sour cream and a pinch of salt).

Perfect Pairings: Serving Suggestions

These tacos pair beautifully with cilantro-lime rice or a side of black beans for a complete meal. For a refreshing drink, serve with pineapple agua fresca or a cold mango margarita. Don’t forget to set out extra toppings like crumbled cotija cheese or diced avocado for a customizable taco bar experience!

Storage and Reheating Tips

Store leftover shredded chicken and coleslaw separately in airtight containers in the fridge for up to 3 days. To reheat, warm the chicken in a skillet over medium heat with a splash of water or broth to keep it moist. Assemble tacos fresh to maintain the crunch of the coleslaw and tortillas. For longer storage, freeze the chicken (without coleslaw) for up to 2 months.

Quick Time-Saving Hacks

Save time by using pre-shredded coleslaw mix and pre-minced garlic. If you’re short on time, skip the fresh pineapple garnish and use canned pineapple tidbits as both an ingredient and topping. For even faster prep, cook the chicken ahead of time and store it in the fridge until you’re ready to assemble the tacos.

Instant Pot Pro Tips

Ensure your Instant Pot is properly sealed by checking the rubber gasket and valve before cooking. If you’re new to pressure cooking, remember to always quick-release the pressure for this recipe to avoid overcooking the chicken. For easier shredding, let the chicken rest for 5 minutes after cooking—it’ll be tender and fall apart effortlessly!