Weeknight Saucy Pineapple Bbq Chicken Bowls

Shredded chicken in a sweet and spicy pineapple BBQ sauce. All made in the instant pot (along with slow cooker and stove-top variations) and served up bowl style...with quinoa, fresh pineapple salsa, avocado, and crispy fried garlic chips. The perfect weeknight dinner!


  • 2 pounds  boneless skinless chicken breasts
  • 2  cups BBQ sauce, homemade or store-bought (if using store-bought, I like Primal Kitchens BBQ Sauce)
  • 2 tablespoon pineapple juice
  • juice from 2 limes
  • 2 cups fresh pineapple chunks
  • 2 jalapeños, chopped, and seeded if desired
  • 1/4 cup fresh cilantro, chopped
  • kosher salt and pepper
  • 3 cups cooked quinoa or rice
  • 1 cup cherry tomatoes, halved
  • 1/2 cup fresh basil, and or cilantro leaves, roughly chopped
  • 5 cups shredded romaine lettuce
  • 1 avocado, sliced
  • 4 fresh chives, chopped
  • fried garlic for serving (optional)

Weeknight Saucy Pineapple Bbq Chicken Bowls #dinnerrecipes



  1. In the bowl of your instant pot, combine the chicken, 1 1/2 cups BBQ sauce, pineapple juice, juice of 1 lime, 1 cup pineapple chunks, 1 jalapeño, and a pinch each of salt and pepper. Cover and cook on high pressure/manual for 8 minutes. Once done cooking, use the natural or quick release function and release the steam. Shred with two forks and stir in the cilantro and remaining BBQ sauce, if desired. 
  2. Meanwhile, make the salsa. In a bowl toss together the remaining 1 cup of pineapple chunks, remaining jalapeño, tomatoes, basil or cilantro, juice of 1 lime, and a pinch of salt. 
  3. Full instructions visit @halfbakedharvest

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