That first hiss from the cooker tells you something good is happening.
Your kitchen fills with this kinda sweet and tangy aroma. You just know the tender pull of chicken is coming up soon.
It's like the pressure build inside that cooker is workin its magic quietly, no big fuss but big flavor waiting.
You notice the float valve dance when it reaches pressure, that's when you sit back and relax a bit.
The quick release at the end is like the grand finale. It's releasing all that steam and with it, your delicious dinner.
By the time you open it up, the sauce thickened with pineapple and BBQ makes you wanna grab a plate right away.

Pressure cooker Hawaiian BBQ chicken starting to cook with steam hiss — Start your delicious pressure cooker journey with this aromatic Hawaiian BBQ chicken.

Why This Recipe Works Every Single Time

Chicken thighs stay juicy and tender pull every time.
Combination of pineapple juice and BBQ sauce gives a perfect sweet-tangy balance.
Soy sauce and brown sugar add deep flavor notes that complement the chicken.
Sesame oil and garlic powder bring a subtle nutty and savory aroma.
Ginger adds a mild warmth without overpowering the dish.
Pressure cooker locks all flavors in fast; no long waiting needed.
Natural release step lets the meat relax just right, keeping it moist.

All the Pieces for This Meal

3 Pounds chicken thighs, about 8 pieces, skin removed if you want less fat but I usually leave skin on for more flavor.
½ Cup BBQ sauce - pick your favorite kind; smoky or sweet both work great.
1 Cup pineapple juice - you can find this canned or fresh if you wanna be fancy.
¼ Cup soy sauce - low sodium is nice but regular works too.
¼ Cup brown sugar, packed - this adds caramel sweetness that balances sour and salt.
2 Teaspoons sesame oil - just a splash for that special nuttiness.
½ Teaspoon garlic powder - easy way to get garlic punch without fresh garlic hassle.
¼ Teaspoon ground ginger or 1 tablespoon freshly grated ginger - fresh gives a sharper bite.
Pineapple slices, either fresh or canned, optional - great for grilling or adding on the side.

Ingredients for pressure cooker Hawaiian BBQ chicken — Gather fresh ingredients like pineapple juice and BBQ sauce for this easy meal.

The Full Pressure Cooker Journey

First, you combine BBQ sauce, pineapple juice, soy sauce, brown sugar, sesame oil, garlic powder, and ginger in a large bowl. Mix it good so everything's even.
Add your chicken thighs to the marinade and toss them well to coat every bit. Cover this and pop it in the fridge for at least 30 mins. You can let it hang longer if you got time.
When ready, set up your pressure cooker. Put the marinated chicken inside, pouring some of that marinade too for extra flavor.
Seal the lid and get ready for that pressure build. Set it to cook on high pressure for about 10 minutes. The float valve will pop up once pressure is reached, you gotta watch for that.
After cooking time, let it do a natural release for about 5 minutes so the meat can rest and stay juicy.
Finish with a quick release for the steam. Carefully open the lid; you'll see beautifully tender chicken in a thick, tangy sauce ready to serve.

Smart Shortcuts for Busy Days

Marinate chicken the night before or morning of to soak up flavors without waiting later.
Use pre-made BBQ sauce with pineapple juice already mixed in to skip one step.
Grab frozen chicken thighs pre-cut to avoid prep and get cooking quicker.

Your First Taste After the Wait

You feel the tender pull the moment you bite in. The chicken just falls apart softly, and it's juicy all through.

The sauce clings perfectly with that sweet and tangy throw from pineapple and BBQ. It kinda sticks to your fingers and lip, so don't be shy to lick 'em clean.

You notice little hints of sesame and ginger that peek through, giving it a bit of that special touch, like a secret flavor from the islands.

Served pressure cooker Hawaiian BBQ chicken on plate — Enjoy your tender Hawaiian BBQ chicken fresh from the pressure cooker.

Keeping Leftovers Fresh and Ready

Store in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or toss in a skillet on low heat to keep that tender pull.
For longer storage, freeze portions in freezer-safe bags or containers for up to 2 months. Thaw overnight in the fridge before reheating.
If you wanna use it for meal prep, shred the chicken and mix with sauce before packing into airtight containers. This keeps it moist and ready to add to rice or salads later.

What People Always Ask Me

Can I use chicken breast instead?
Sure, but chicken breasts cook quicker and can dry out easily. Watch your timing and maybe reduce pressure cooker time to avoid tough meat.
Is fresh pineapple better than canned?
Both work. Fresh pineapple gives a brighter fresher flavor; canned is super convenient and still tasty.
How do you avoid BBQ sauce burning in the pressure cooker?
Keep some liquid like pineapple juice in the mix and avoid thick sauces straight on the chicken without thinning. This helps prevent scorching.
Can I double this recipe?
Yeah, just don't overfill your pressure cooker; follow max fill lines and increase cooking time slightly if piled high.
What's the difference between natural release and quick release?
Natural release lets pressure drop slowly keeping meat juicy, quick release opens valve fast releasing steam quickly, good for stopping cook time fast.
Any tips for grilling pineapple slices?
Use a hot grill and cook for just few mins each side to get caramelized edges without mushy fruit. Sprinkle little brown sugar if you want extra sweetness.

For more pressure cooker magic, you might also love our Garlic Parmesan Chicken recipe or quick Chicken Philly Cheesesteak sandwich for another delicious dinner option.