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plated hawaiian bbq chicken tacos ready to serve with toppings of pineapple, cilantro, and onions
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4.5 from 2 votes

Instant Pot Hawaiian BBQ Chicken Tacos Recipe

Sweet and tangy tacos, filled with an abundance of flavor that you will be dreaming about. Our Instant Pot Hawaiian BBQ Chicken Tacos are always a hit at dinner time!
Prep Time15 mins
Cook Time12 mins
Pressurize Time10 mins
Total Time37 mins
Course: Main Course
Cuisine: American
Keyword: Budget friendly dinner, Easy dinner recipe, Family dinner recipe, Instant pot chicken recipe
Servings: 6
Calories: 462kcal
Author: Steph Loaiza


  • Instant Pot


  • 12 6 inch corn tortillas for serving
  • fresh cilantro optional garnish
  • fresh chopped pineapple optional garnish
  • sliced red onion optional garnish


  • 1 1/2 pounds chicken breasts
  • 1 can pineapple tidbits 20 ounce
  • 1 cup BBQ sauce
  • 3 Tablespoons brown sugar
  • 1 1/2 teaspoons liquid smoke
  • 1/2 cup red onion
  • 2 Tablespoons diced jalapenos
  • 1 teaspoon chili powder
  • 2 cloves garlic minced
  • 1 Tablespoons yellow mustard
  • 1/2 cup water


  • 3 cups shredded cabbage coleslaw mix
  • 1 cup purple cabbage sliced thin
  • 1/2 cup shredded carrot
  • 1/2 cup mayonnaise
  • 2 Tablespoons white vinegar
  • 1/2 teaspoon celery seed
  • 1 Tablespoon sugar
  • to taste salt and pepper


  • Place chicken breasts in the bottom of the Instant Pot. Put all remaining chicken ingredients on top of chicken in the Instant Pot.
  • Place lid on Instant Pot. Press MANUAL or PRESSURE COOK button and set timer for 12 minutes (if chicken breasts are frozen, set timer for 22 minutes).
  • Once cooking time is complete, switch the valve on top to “venting” (i.e. do a quick pressure release).
  • Remove chicken breasts from the Instant pot and shred using two forks. Add shredded chicken back into the pot and mix with sauce in the pot until all the chicken is covered.
  • Prepare the coleslaw by combining the coleslaw mix, purple cabbage, and shredded carrot in a large bowl. In a smaller bowl, mix mayonnaise, vinegar, celery seed, and sugar together.
  • Toss dressing with cabbage mix until cabbage is covered in dressing. Season with salt and pepper.
  • Serve each taco with a tortilla topped with shredded chicken, coleslaw, fresh pineapple, cilantro, and onion slices.


If you don't want to use mayonnaise, you can substitute it for plain Greek yogurt.
How to turn this into a freezer meal:
  • Place chicken, pineapple, BBQ sauce, brown sugar, liquid smoke, red onion, jalapenos, chili powder, garlic, and yellow mustard into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.
  • When ready to use, dump ingredients from bag into Instant Pot and add 1/2 cup of water in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 25 minutes. Do a 5 minute NATURAL RELEASE when the timer is done. Follow the rest of the instructions as written.


Calories: 462kcal | Carbohydrates: 65g | Protein: 31g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 76mg | Sodium: 1095mg | Potassium: 831mg | Fiber: 7g | Sugar: 34g | Vitamin A: 2229IU | Vitamin C: 39mg | Calcium: 100mg | Iron: 2mg