Pressure Cooker Pineapple Bacon Barbecue Chicken

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.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 346kcal

Author Oriana Romero

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

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.

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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition