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. 

Pineapple Bacon Barbecue Chicken on a hamburger bun

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, and smoky. This Bacon Barbecue Chicken has it all! Super delicious, crowd-pleasing, and incredibly easy. Perfect for all those summer gatherings.

Easy Instant Pot Teriyaki ChickenEasy Instant Pot Orange ChickenEasy Instant Pot Baked Beans are some of my favorite instant pot recipes to try.

Pineapple Bacon Barbecue Chicken in a bowl

Ingredients You’ll Need

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 
ingredients to make Pineapple Bacon Barbecue Chicken over a blue wooden surface

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).

  1. Crisp the bacon.
  2. Add the chicken to the pressure cooker or slow cooker.
  3. Add barbecue sauce, pineapple juice, liquid smoke, salt, and pepper. 
  4. Cook – this chicken can be made in the pressure cooker or slow cooker. See recipe card for details.
  5. Use 2 forks to shred the chicken.
  6. Caramelize the chicken in the oven, if desired (optional).
  7. Serve.
Pineapple Bacon Barbecue Chicken in a pressure cooker

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.
Pineapple Bacon Barbecue Chicken sandwiches

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 the bag flat, and squeeze out excess air to prevent freezer burn.
  • Seal, label, and freeze for up to 3 months.
Pineapple Bacon Barbecue Chicken sandwich

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Pressure Cooker Pineapple Bacon Barbecue Chicken | Mommy's Home Cooking

Pressure Cooker Pineapple Bacon Barbecue Chicken

Oriana Romero
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. 
5 from 5 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10

Ingredients
 

For the chicken:

For the sandwiches:

  • 8 potato Hamburger Buns
  • 8 American cheese slices

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

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

Oriana’s Notes
 
STORE in the refrigerator for up to 3 days.
 
FREEZE: To freeze, follow these steps:
  • 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.
 
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?
 
 Did you make this recipe? Don’t forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 346kcalCarbohydrates: 40gProtein: 9gFat: 15gSaturated Fat: 6gCholesterol: 31mgSodium: 1360mgPotassium: 244mgFiber: 1gSugar: 20gVitamin A: 280IUVitamin C: 1.9mgCalcium: 255mgIron: 1.7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Main Course
Cuisine American
Calories 346
Keyword barbecue chicken easy instant pot recipe slow cooker

Originally posted June 2018, post content edited to add more helpful information, no change to the recipe in August  2021.  

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5 from 5 votes (4 ratings without comment)

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4 Comments

  1. 5 stars
    This sounds soooo good! I do have one question- could I possibly use frozen chicken breasts? If so, how should I adjust the time? Thanks so much and keep up the good work! I’ve found so many delicious recipes from this site and truly appreciate the effort!

    1. Hello Jayda! Thanks for your interest in my recipe. Yes, you can use frozen chicken, and no, you don’t need to add more time. The IP will take more time to come to pressure, but the cooking time remains the same. Please come back and let me know how you like it =)