Instant Pot Hawaiian Pulled Chicken Sandwiches
Ingredients
- 1 1/2 pounds skinless
boneless chicken thighs
- 1 teaspoon chili powder
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 small red onion
chopped
- 2 cloves garlic
minced
- 1/3 cup pineapple preserves
or 8oz can crushed pineapple and 6 oz can juice
- 2 tablespoons plus 2 teaspoons yellow mustard
- Pinch of cayenne pepper
- 1 teaspoon apple cider vinegar
- 6 hamburger buns
lightly toasted
- 1 14-ounce bag shredded coleslaw mix
- 1 red bell pepper
thinly sliced
- Kosher salt and freshly ground black pepper
- 2/3 cup unsweetened coconut flakes
toasted
- 1 scallion
thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/3 cup mayonnaise
- 2 tablespoons apple cider vinegar
- Vegetable chips
for serving
Directions
- 1
Make the chicken: Season the chicken with the chili powder and a generous pinch each of salt and black pepper. Set an Instant Pot to saute at high heat. When the display indicates ?hot,? add the olive oil. Working in batches, add the chicken and cook, turning, until browned, about 3 minutes; transfer to a plate. Add the red onion and garlic to the pot and cook, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon, until the onion is tender, about 5 minutes. Cancel the saute setting.
- 2
Return the chicken to the pot. Whisk the pineapple preserves, 2 tablespoons mustard, the cayenne and 1 cup water in a small bowl; pour over the chicken and stir to combine. Put on the lid, making sure the steam valve is in the sealing position, and set the cooker to high pressure for 6 minutes. When finished, carefully turn the steam valve to the venting position to release the pressure. Transfer the chicken to a plate and shred the meat into large chunks with 2 forks.
- 3
Set the cooker to saute at high heat. Bring the sauce to a simmer and cook until reduced by about half, about 8 minutes. Return the chicken to the pot and stir to coat. Continue to cook, stirring occasionally, until almost all the sauce is absorbed, about 10 minutes. Stir in the remaining 2 teaspoons mustard and the vinegar; season with salt and black pepper.
- 4
Meanwhile, make the slaw: Toss the coleslaw mix and bell pepper with 1/2 teaspoon salt and a few grinds of black pepper. Let stand 5 minutes. Add the coconut, scallion, cilantro, mayonnaise and vinegar and toss to coat. Season with salt and black pepper.
- 5
Divide the chicken among the buns and top with some of the slaw. Serve with vegetable chips.
Instant Pot Hawaiian Pulled Chicken Sandwiches
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Ratings & Reviews
Based on 25 ratings
Rating Breakdown
About this Recipe
Craving a taste of the tropics without spending all day in the kitchen? These Instant Pot Hawaiian Pulled Chicken Sandwiches deliver big island flavors with minimal fuss, transforming everyday ingredients into an extraordinary meal. You'll love how quickly these come together.
This recipe works by harnessing the power of the Instant Pot to create incredibly tender, succulent pulled chicken. Infused with a vibrant blend of sweet pineapple preserves (or crushed pineapple), tangy yellow mustard, and a subtle kick of cayenne pepper, the chicken develops a complex and deeply satisfying flavor profile. The method ensures a moist and flavorful chicken that’s perfectly balanced and ready to pile high on toasted buns.
Prepare for a delightful burst of tropical and savory flavor in every bite. The juicy pulled chicken, simmered with aromatic red onion, minced garlic, and a hint of chili powder, offers a rich taste that's both sweet and savory, with a pleasant tang from apple cider vinegar. This is perfectly complemented by the bright, crisp coleslaw, featuring shredded cabbage, fresh red bell pepper, and beautifully toasted coconut flakes.
The coleslaw adds a crucial textural contrast, bringing a refreshing crunch against the tender chicken. You'll find the subtle warmth of cayenne pepper harmonizes with the sweetness of the pineapple, creating a balanced and utterly delicious experience that feels both comforting and exotic.
Customization & Variations
Feel free to adjust the spice level in your pulled chicken by increasing or decreasing the cayenne pepper to your preference. If you don't have pineapple preserves, the recipe specifically calls for using an 8-ounce can of crushed pineapple and a 6-ounce can of juice as a substitute. For the coleslaw, consider adding a dash more apple cider vinegar to the mayonnaise dressing for extra zing, or swapping the scallion for finely diced red onion if you prefer.
These vibrant Hawaiian Pulled Chicken Sandwiches are perfect for a casual weeknight dinner, a relaxed weekend lunch, or even a backyard gathering. Serve them alongside vegetable chips for a complete and satisfying meal that transports you straight to the islands.