Slow Cooker or Instant Pot Shredded Hawaiian Chicken Bowls

Shredded Hawaiian Chicken Bowls come together so easily in the Instant Pot or Slow Cooker with less than 10 minutes of prep time! You’ll love the fresh pineapple salsa on top for additional crunch and texture. This healthy meal is sure to become a weeknight staple!

Reasons you will love Chicken Dinner!

This impressive dinner is just about the easiest and most flavorful dish you can put on your table right now! I am all about my easy and healthy Instant Pot Recipes that are perfect for a busy weeknight. As a nutritionist, I strive to create meals that are nutrient-dense, but are also hands off and quick to make. That’s exactly what we are doing with this recipe here for shredded Hawaiian Chicken! The combination of salty, sweet, and creamy coconut chicken will easily shred and tenderize while being pressure cooked or slow-cooked.

Here are just a few of the reasons you will love this recipe:

• It’s versatile! You can serve over rice, over greens, in a wrap, or even with pasta. My other favorite variation is serving with Asian Slaw.
• Only 5 ingredients for the chicken! These are staple ingredients that you may already have on hand.
• Set it and forget it! You dump your 5 ingredients in the Instant Pot or Slow Cooker and walk away. A hands off recipe is one of my favorites to make when I am running low on time.
• It’s perfect for meal prep! Even if you don’t use this as a dinner recipe, it’s fabulous to make ahead on the weekend and enjoy throughout the week for lunch
• For warmer months, you don’t have to worry about heating up your kitchen!

How to make Hawaiian Chicken Tacos with Pineapple Salsa:

We start by gathering up the ingredients for the chicken:

• chicken breast
• coconut milk
• soy sauce or coconut aminos
• honey
• limes

That’s it!!! You stir together the coconut milk, coconut aminos, honey, and limes. Pour in the slow cooker or instant pot with your chicken. Set it and forget it!

Before serving, make the pineapple salsa with the following ingredients:

• pineapple
• tomato
• red onion
• cilantro
• jalapeno (optional)
• limes
• salt and pepper

The pineapple salsa is a must. It freshens up the meal for a delicious summer taste. The salsa comes together in about five minutes, and can also be stored in the fridge for a few days.

Serving:

The chicken tastes delicious stored in the fridge for up to week. The flavors hold up nicely, making this recipe a great option for meal prep.

I do not recommend freezing this recipe as the coconut milk when re-heated will be lumpy and tend to separate.

More Shredded Chicken Recipes you will love!

• Shredded Chicken and Broccoli Casserole Dinner
• Instant Pot Salsa Verde Shredded Chicken
• Buffalo Chicken Salad
• Instant Pot BBQ Ranch Chicken

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Slow Cooker or Instant Pot Shredded Hawaiian Chicken Bowls

10 minutes of prep time is all you need for these simple Shredded Hawaiian Chicken Bowls! Set it and forget it in the Instant Pot or Slow Cooker and top with a deliciously tangy Pineapple Salsa.

Prep Time 10 minutes

Cook Time 6 hours

Total Time 6 hours 10 minutes

Servings 6 servings

Calories 412 kcal

Author Amy Rains

5 from 2 votes

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Ingredients

For the Shredded Chicken:

• 1 can full fat coconut milk
• 1/2 cup coconut aminos or gluten-free Tamari soy sauce
• 1/3 cup honey
• Juice of 3 limes
• 2 lbs chicken breast
• 2 tbsp arrowroot starch mixed with 1 tbsp water (optional)

For the Pineapple Salsa:

• 1 cup chopped pineapple
• 1/4 cup chopped red onion
• 1/3 cup chopped fresh cilantro
• 1 Jalapeño pepper de-seeded and chopped
• Salt and pepper to taste

Instructions

For the Slow Cooker:

1. In a medium sized bowl, mix together coconut milk, coconut aminos or soy sauce, honey, and juice of 2 limes.
2. Place chicken inside your slow cooker, and pour coconut mixture on top. Cook on low for 4-6 hours, or until chicken can be easily shredded with a fork. Add arrowroot starch to thicken if needed.

3. Meanwhile make your pineapple salsa. Be sure to cut pineapple, onion, and pepper into small pieces. Toss with cilantro and lime juice, sprinkle with salt and pepper to taste.

4. Serve chicken with sauce over a bed of greens, rice, or tortillas. Top with pineapple salsa and extra sauce.

For the Instant Pot:

1. In a medium sized bowl, mix together coconut milk, coconut aminos or soy sauce, honey, and juice of 2 limes.
2. Place chicken inside your Instant Pot and pour coconut mixture on top. Secure the lid.
3. Select the manual function. Cook on high pressure for 7 minutes. Use a natural release.

4. Meanwhile make your pineapple salsa. Be sure to cut pineapple, onion, and pepper into small pieces. Toss with cilantro and lime juice, sprinkle with salt and pepper to taste

5. Once all the steam has been released, open lid. Shred chicken with a fork. If you want to thicken the sauce, add arrowroot starch.
6. Serve chicken with sauce over a bed of greens, rice, or tortillas. Top with pineapple salsa and extra sauce.

Calories 412kcal

Fat 18g

Saturated fat 13g

Trans fat 0.02g

Polyunsaturated fat 1g

Monounsaturated fat 2g

Cholesterol 97mg

Sodium 638mg

Potassium 794mg

Carbohydrates 32g

Fiber 2g

Sugar 19g

Protein 34g

Vitamin A 163%

Vitamin C 29%

Calcium 38%

Iron 3%