Tacos are a crowd pleaser. They’re great for an easy weeknight dinner, but a taco bar with a pitcher of margaritas on the side is a great meal option for entertaining. Why? Because everyone loves tacos. The great thing about this taco recipe is that you can make them in the instant pot so you can still socialize. Snack on some chips and guacamole and let the instant pot do all the work. These instant pot BBQ chicken tacos are so easy to make because they’re made in the instant pot, and they use the best homemade BBQ sauce. I’m also included slow cooker instructions below, so if you haven’t jumped on the instant pot train yet (which you should, by the way), you can still enjoy these tacos.
I’ve shared my homemade BBQ sauce in a few recipes here and for good reason! It is just so darn good. We keep a mason jar of it in the refrigerator at all times because it’s our go-to for so many things. It adds so much flavor to these tacos, and the addition of the pineapple gives these tacos the perfect sweetness in every bite. Any night that you’re craving tacos, this recipe is for you. And because they’re so easy, they are perfect for even the busiest weeknight.
I top these instant pot BBQ chicken pineapple tacos with some shredded cabbage, fresh corn, chives, and cotija cheese, but you can top these tacos with anything that sounds good. Since these tacos are a little unconventional in their flavor profile, there’s a whole variety of toppings that will be delicous.
Perfect for Taco Tuesday or anytime, you need these BBQ chicken pineapple tacos!
- 2 tbsp. olive oil
- ½ yellow onion, diced
- 3 cloves garlic, minced
- 1 cup ketchup
- ¼ cup molasses
- ½ cup packed dark brown sugar
- ¼ cup apple cider vinegar
- 1 tbsp. Worcestershire sauce
- 2 tbsp. yellow mustard
- 2 tsp. smoked paprika
- ½ tsp. chili powder
- ¼ tsp. pepper
- Few dashes hot sauce
- 2 cups chopped fresh pineapple
- 3-4 large chicken breasts
- Set your instant pot to sauté and heat olive oil. Add onions and garlic and cook until translucent.
- Add ketchup, molasses, brown sugar, apple cider vinegar, Worcestershire sauce, mustard, paprika, chili powder, pepper, and hot sauce. Simmer for a few minutes.
- Stir pineapple into BBQ sauce.
- Add chicken breasts and flip to coat on both sides.
- Place lid on instant pot and cook on high pressure for 15 minutes. Allow pressure to naturally release.
- Remove chicken from instant pot and shred with two forks. Return to pot.
- Serve on warm tortillas with shredded cabbage, fresh corn, cheese, or whatever toppings you like!
- Slow cooker instructions: place all ingredients in slow cooker and cook on low for 8 hours. Remove chicken from slow cooker and shred with two forks. Return chicken to sauce and stir to combine.
- Serve on warm tortillas with shredded cabbage, fresh corn, cheese, or whatever toppings you like!
- Enjoy!
Like what you see? Pin it here!
[…] get that we’re all looking for easy dinners. The school year is in full force, as are extracurriculars for kids. The days are getting shorter […]