This Pineapple Bacon Barbecue Chicken recipe is super easy to make with just a few ingredients. The combination of bacon and barbecue is heavenly: sweet, savory, and smoky. This crowd-pleasing dish is perfect for making sandwiches, tacos, quesadillas, wraps, and much more.
Easy Instant Pot Teriyaki Chicken, Easy Instant Pot Orange Chicken, Easy Instant Pot Baked Beans are some of my favorite instant pot recipes to try.
Easy Pineapple Bacon Barbecue Chicken Recipe
Even though it is summer—which means grilling season—some days, especially the scorching ones, we need a break from the grill. So for those days, this Pineapple Bacon Barbecue Chicken is perfect! It can be made in the pressure cooker or slow cooker, it’s up to you!
It’s super easy to make, just takes a few ingredients, it can be done in the comfort of your kitchen, without mosquitoes, and it is DELICIOUS.
My kids love summer food, especially Bacon-Wrapped Hot Dogs. They also gave two thumbs up to this Bacon Barbecue Chicken recipe, making this mama very happy.
I mean…who doesn’t love barbecue + bacon?
This combination is a match made in heaven: sweet, savory, smoky. This Bacon Barbecue Chicken has it all! Super delicious, crowd-pleasing, and incredibly easy. Perfect for all those summer gatherings.
INGREDIENTS YOU’LL NEED
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the chicken:
- Bacon
- Skinless boneless chicken breasts
- Barbecue sauce – Homemade or store-bought
- Pineapple juice
- Liquid smoke
- Kosher salt
- Black pepper
For the sandwiches:
- Potato Hamburger Buns
- American cheese slices
- For favorite condiments
STEP BY STEP RECIPE PHOTO TUTORIAL
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Crisp the bacon.
- Add the chicken to the pressure cooker or slow cooker.
- Add barbecue sauce, pineapple juice, liquid smoke, salt, and pepper.
- Cook – this chicken can be made in the pressure cooker or slow cooker. See recipe card for details.
- Use 2 forks to shred the chicken.
- Caramelize the chicken in the oven, if desired (optional).
- Serve.
HOW TO SERVE THIS BACON BARBECUE CHICKEN
- This shredded bacon barbecue chicken is perfect to make sandwiches, add a slice of your favorite cheese and coleslaw if desired.
- Make it into tacos or quesadillas.
- Fill arepas with it and add crumbled queso fresco.
- Add it to any salad (cold).
- Use it on top of a baked potato and top with cheese. YUM
- Make it the star of your next homemade pizza with red onions, cilantro, and cheese.
STORING & FREEZING INSTRUCTIONS
STORE:
Store refrigerated in an airtight container for up to 3 days.
FREEZE
- Let it cool completely.
- Add chicken to a freezer plastic bag or container. Press bag flat, squeeze out excess air to prevent freezer burn.
- Seal, label and freeze for up to 3 months.
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Pressure Cooker Pineapple Bacon Barbecue Chicken
Equipment
Ingredients
For the chicken:
- 6 – 8 bacon slices, chopped into small pieces
- 4 -5 skinless boneless chicken breasts (about 3 lbs) (about 3 lbs – 1.3 kg)
- 18 oz Barbecue Sauce (520 ml)
- ½ cup pineapple juice (120 ml)
- 1 teaspoon liquid smoke
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
For the sandwiches:
- 8 potato Hamburger Buns
- 8 American cheese slices
Instructions
PRESSURE COOKER:
- Turn the pressure cooker ON and select "Sauté" mode, adjust heat to more. When hot, add bacon. Cook until crisp, stirring constantly, about 3 – 4 minutes. Press “Cancel”.
- Add chicken breasts, barbecue sauce, juice, liquid smoke, salt, and pepper. Mix to combine.
- Secure the lid to the pot and select "manual" or "high pressure" and cook for 15 minutes.
- When the time is over, carefully turn the valve to "Venting" to release the pressure. Then remove the lid.
- Use 2 forks to shred the chicken.
- Optional: If you have the time and/or desire, you can caramelize the chicken under the broiler. For this, just preheat the oven to broil and position one of the oven racks in the center of the oven. Line a baking pan with foil for easy cleanup later. Place shredded chicken in the baking pan and spread into an even layer. Add ½ cup of the cooking liquid to the shredded chicken to moisten—Bake for 5 minutes, or until it reaches the desired caramelized level.
- Serve. Use it to make sandwiches, tacos, quesadillas, or arepas. Add it to a baked potato with some sharp cheddar cheese, or add it to a salad (cold).
- To make sandwiches: Top bread with one slice of cheese and 1/3 cup of chicken mixture on the bottom half of each bun and top with the top bun.
SLOW COOKER:
- Turn the pressure cooker ON and select "Sauté" mode, adjust heat to more. When hot, add bacon. Cook until crisp, stirring constantly, about 3 – 4 minutes. Press “Cancel”. If your slow cooker does not have the sauté mode, you can do this over the stove.
- Place all the ingredients in the slow cooker and cook on HIGH for 3 hours or on LOW for 6 hours.
- Use 2 forks to shred the chicken.
- Optional: If you have the time and/or desire, you can caramelize the chicken under the broiler. For this, just preheat the oven to broil and position one of the oven racks in the center of the oven. Line a baking pan with foil for easy cleanup later. Place shredded chicken in the baking pan and spread into an even layer. Add ½ cup of the cooking liquid to the shredded chicken to moisten—Bake for 5 minutes, or until it reaches the desired caramelized level.
- Serve. Use it to make sandwiches, tacos, quesadillas, or arepas. Add it to a baked potato with some sharp cheddar cheese, or add it to a salad (cold).
- To make sandwiches: place one slice of cheese and 1/3 cup of chicken mixture on the bottom half of each bun and top with the top bun.
Video
- Let it cool completely.
- Add chicken to a freezer plastic bag or container. Press bag flat, squeeze out excess air to prevent freezer burn.
- Seal, label, and freeze for up to 3 months.
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Nutrition
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This post has been sponsored by Kraft Foods. All thoughts and opinions are my own.
Originally posted June 2018, post content edited to add more helpful information, no change to the recipe in August 2021.
