This Pressure Cooker 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 to make sandwiches, tacos, quesadillas, wraps and much more.
This post has been sponsored by Kraft Foods. All thoughts and opinions are my own.
Even though it is summer—which means grilling season—some days, especially the very hot ones, we need a break from the grill. So for those days, this Pressure Cooker Pineapple Bacon Barbecue Chicken is perfect!
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. I mean…who doesn’t love barbecue + bacon? You can take classic chicken sandwiches up a level by adding in Kraft Original Barbecue Sauce, Oscar Mayer Bacon, and a slice of Kraft Singles American Cheese.
This combination is a match made in heaven: sweet, savory, smoky, this Pressure Cooker Pineapple Bacon Barbecue Chicken has it all! 
To get my pantry ready for summer, I went to my local Walmart and stocked up on some summer staples: hamburger and hot dogs buns, ketchup, mayo, mustard, bacon, American cheese, barbecue sauce…I know I will be using these products a lot during the summer. You can easily order all items for your summer needs out using Walmart Online Grocery Pickup, or simply pick up in store at a Walmart near you. It couldn’t be easier!
My kids love summer food, especially Bacon-Wrapped Hot Dogs. They also gave two thumbs up to this Bacon Barbecue Chicken recipe, which makes this mama very happy.
HOW TO SERVE THIS PRESSURE COOKER BACON BARBECUE CHICKEN
- This shredded bacon barbecue chicken is perfect to make sandwiches, add a slice of Kraft American 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.
This Pressure Cooker Pineapple Bacon Barbecue Chicken is awesome! Super delicious, crowd-pleasing, and incredibly easy. Perfect for all those summer gatherings. Happy Cooking!!!
This Pressure Cooker 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 to make sandwiches, tacos, quesadillas, wraps and much more.
- Oscar Mayer Bacon 16 oz. Package you’ll only need half!
- 4 -5 skinless boneless chicken breasts (about 3 lbs)
- Kraft Original Barbecue Sauce & Dip 18 oz. Bottle
- ½ cup pineapple juice
- 1 teaspoon liquid smoke
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- Country Potato Hamburger Buns 8ct.
- Kraft Singles American 24 ct Cheese Slices 16 oz (you’ll just need 8 slices!)
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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”.
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Add chicken breasts, barbecue sauce, juice, liquid smoke, salt and pepper. Mix to combine.
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Secure the lid to the pot and select "manual" or "high pressure" and cook for 15 minutes.
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When the time is over, carefully turn the valve to "Venting" to release the pressure. Then remove the lid.
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Use 2 forks to shred the chicken.
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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.
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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).
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To make sandwiches: Top bread with Kraft Singles and 1/3 cup of chicken mixture on bottom half of each bun and top with top bun.
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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 sauté mode, you can do this over the stove.
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Place all the ingredients to the slow cooker and cook on high for 3 hours or on low for 6 hours.
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Use 2 forks to shred the chicken.
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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.
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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).
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To make sandwiches: place one slice of cheese and 1/3 cup of chicken mixture on bottom half of each bun and top with top bun.
Store refrigerated up to 3 days and can be frozen for up to 1 month.
If you want to thicken some of the sauce to serve on the side, add the sauce to a saucepan and cook on medium heat until thickened - about 15 minutes.
Looking for more Instant Pot recipes?
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- Instant Pot
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- Bamboo Cutting Boards
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- Chef Knife
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- Kitchen Tongs
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