Dinner

Instant Pot Barbecue Chicken Pineapple Sliders Recipe

ByJack Voss October 30, 2025October 30, 2025

Introduction

These Instant Pot Barbecue Chicken Pineapple Sliders are a delicious and easy way to enjoy a tropical twist on classic barbecue. Tender chicken is quickly cooked with bold spices and topped with fresh pineapple for a perfect balance of smoky and sweet flavors. They make an ideal meal for casual gatherings or a fun weeknight dinner.

Two small pulled chicken sandwiches are on a white plate with a red checkered pattern. Each sandwich has a soft, light brown bun on top and shredded pulled chicken mixed with barbecue sauce showing below the bun. One sandwich also has a few slices of yellow-green pickles layered above the chicken. To the right side of the sandwiches, there is a pile of golden yellow and orange potato chips with a slightly crispy texture. The plate is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 to 5 large boneless, skinless chicken breasts (fat removed)
1 teaspoon liquid smoke
1 tablespoon paprika
12 slider buns (1 package)
1 teaspoon cayenne pepper (optional)
1 bottle of barbecue sauce of choice
2 teaspoons cracked black pepper
1 tablespoon olive oil
1 fresh pineapple, sliced
1 cup water

Instructions

Step 1: Remove any fat from the chicken breasts and slice them into strips. Place the chicken into the Instant Pot and add the olive oil. Sprinkle with cayenne pepper (if using), paprika, cracked black pepper, then pour in the water and liquid smoke.
Step 2: Secure the Instant Pot lid and set the valve to sealed. Select the pressure cook setting on high pressure and set the timer for 25 minutes. While the chicken cooks, slice the fresh pineapple.
Step 3: When the cooking cycle ends, perform a quick release of the pressure. Carefully open the lid and drain the juice from the pot. Toss the cooked chicken with your favorite barbecue sauce until well coated.
Step 4: Toast the slider buns lightly. Assemble each slider by layering barbecue chicken and pineapple slices on the bun. Serve immediately with your choice of chips, beans, or coleslaw.

Tips & Variations

For extra smoky flavor, try using smoked paprika instead of regular paprika.
If you prefer milder sliders, omit the cayenne pepper or reduce the amount.
Try adding pickled jalapeños for a spicy kick.
Use Hawaiian buns in place of slider buns for a sweeter touch.

Storage

Store leftover chicken and pineapple separately in airtight containers in the refrigerator for up to 3 days. Slider buns are best kept in a sealed bag at room temperature. Reheat the chicken gently in the microwave or on the stovetop before assembling sliders to maintain moisture.

How to Serve

Two small sandwiches rest on a white plate with red checkered paper. Each sandwich has a soft, light brown bun with shredded brown pulled chicken inside, topped with a few yellow pickle slices. On the right side of the plate, there is a pile of crispy, golden-brown potato chips. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken breasts. Increase the pressure cooking time to about 30 minutes and ensure the chicken reaches an internal temperature of 165°F (74°C).

What can I substitute for liquid smoke if I don’t have any?

If you don’t have liquid smoke, you can add a small amount of smoked paprika or a splash of soy sauce to mimic the smoky flavor. Keep in mind the flavor will be less intense.