Pineapple BBQ Chicken Sandwiches

Pineapple BBQ Chicken Sandwiches

I am new to this whole instant pot thing. I have loved it so far though and I’m starting to get a good stack of recipes that my family enjoys. This one will be added to that stack. If you don’t have an Instant Pot, I recommend one. They are so helpful and making cooking faster it seems. Think crock-pot meal in less than an hour. My kind of cooking and I don’t have to smell it cook all day. That’s a win-win!

Everyone needs a quick go to recipe when meal time sneaks up on you. I try to keep hamburger buns on hand for quick meals like this one or sloppy joes. Cooking with 5 kids age 7 and under, one being a teething 6 month old is no joke. It can be hard to get meals on the table when everyone is hungry. This was a throw stuff in the instant pot because I had a long night with baby recipe and it was lunchtime. I wasn’t sure if it was even going to turn out but it did. If you need an easy, thrown together meal, this one is pretty good.

Shredded Pineapple BBQ Chicken Sandsiches

Servings: 4 Sandwiches


  • 2 Chicken Breasts
  • 1/2 Cup Chicken Broth
  • 1/2 Cup BBQ Sauce
  • 1 Can Pineapple Chunks Small


  • Put Chicken Breast in Instant pot, add Chicken Broth, BBQ sauce, and Pinceapple.
  • Put lid on and turn valve to sealing. Select manual pressure cook on high for 25 minutes. It will be cooked in 7-8 minutes, but the longer cook time makes the chicken fall apart and tender.
  • When cook time is done, turn the Instant Pot off and release pressure.¬†Open the lid and pour out about half of the liquid. Shred the chicken breasts with the remaining liquid in the pot, and serve on hamburger buns or hoagie rolls.


Left overs can be frozen for a quick meal or make a double batch to have a freezer meal. To freeze, let cool before placing in freezer bags. Lay flat in freezer for easier storing and defrosting.

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