Instant Pot Hawaiian Chicken Bowls with Pineapple Salsa

By: Amber

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Instant Pot Hawaiian chicken bowls are the perfect easy summer meal! Shredded chicken is tossed in a sweet and tangy teriyaki-inspired sauce, quickly cooked in the Instant Pot, then served over rice with a side of fresh pineapple and avocado salsa.

2 wooden bowls filled with white rice topped with Hawaiian chicken and pineapple avocado salsa on a marble board

When it comes to summer food, I gravitate toward dishes that are fresh and simple. As much as I love cooking, the last thing I want on a hot day is to spend hours in the kitchen heating up my house, and I definitely don't want to sit down to anything too hearty. While it makes perfect sense to use your Instant Pot in the summertime, it can be hard to find Instant Pot recipes that are light and fresh instead of hearty soups and stews. That's where these Hawaiian chicken bowls come in! The chicken is made in the Instant Pot (or the slow cooker if you prefer!), so no heating the kitchen, they're topped with the most deliciously fresh pineapple and avocado salsa, and they come together in under 30 minutes. The whole family will be able to get behind these!

wooden bowls filled with white rice topped with Hawaiian chicken and pineapple avocado salsa on a marble board

How to Make Instant Pot Hawaiian Chicken

So, there are a lot of variations of Hawaiian chicken out there – from BBQ to sweet and sour to spicy, but for this recipe we decided to go with a teriyaki-inspired sauce for our chicken! The sauce is perfectly sticky, and hits all the right notes of sweet, tangy, and salty. The first step in making these Hawaiian chicken bowls is putting the sauce together, which is a breeze with the Instant Pot!

  1. Reduce the coconut aminos. Coconut aminos are our secret weapon when it comes to making delicious soy-free teriyaki sauce! You'll simply set your Instant Pot to ‘saute' then add a cup of coconut aminos and let them simmer for 5-8 minutes reduced by half. This thickens the coconut aminos and concentrates their flavors.
  2. Add the remaining sauce ingredients. Next, you'll add lime juice, sriracha, garlic powder, ginger, sesame oil, and pineapple juice to the sauce. Give it a whisk then turn off the Instant Pot.
  3. Add the chicken. Next up, you'll add 2 pounds of chicken to the Instant Pot. I personally prefer using boneless/skinless chicken thighs for Instant Pot recipes because they retain the most flavor and don't dry out – but if you prefer white meat you can use either chicken tenders or boneless/skinless chicken breast instead. Either way, you'll simply toss the chicken with the sauce and then set it to cook for 12 minutes.
  4. Make the rice. While the chicken cooks, make your favorite rice according to the package instructions. If you're eating grain-free, feel free to substitute with cauliflower rice instead!
  5. Make the pineapple salsa. To make the pineapple salsa, you'll dice up 2 cups of pineapple, an avocado, some cilantro, red onion, and a small jalapeno, then toss it with lime juice.
  6. Shred the chicken and thicken the sauce. Once the timer on the Instant Pot goes off, you can manually release the pressure, then pull the chicken out and shred with two forks. Turn the Instant Pot back to ‘saute' mode, then whisk together some arrowroot starch and water and pour it into the sauce. Whisk it again and let it come to a boil. Once the sauce is thickened, turn the pot off, then add the shredded chicken and toss to coat.
  7. Assemble the bowls. Spoon the rice into a bowl, then top with the Hawaiian chicken and pineapple salsa and serve!

wooden bowls filled with white rice topped with Hawaiian chicken and pineapple avocado salsa on a marble board

There you have it, easy Hawaiian chicken and rice bowls! We hope you and your family love this recipe as much as we do.

More Instant Pot Chicken Recipes

Looking for more summer-friendly, easy Instant Pot chicken recipes? This honey mustard Instant Pot chicken and potatoes is one of our all-time favorites! We also love making this Instant Pot Salsa Chicken in big batches to use for taco nights and burrito bowls, and this Instant Pot Chicken Fajitas & Rice is a one-pot recipe that your whole family is sure to love.

Looking for another deliciously fresh, bright, and super quick dinner bowl? These Caribbean Blackened Salmon Bowls, complete with coconut rice, sweet mango, purple cabbage, avocado, and fresh cilantro-lime sauce, are the perfect choice!


Instant Pot Hawaiian Chicken Bowls with Pineapple Salsa

With sticky-sweet chicken and a fresh pineapple and avocado salsa, these Hawaiian chicken and rice bowls are the perfect easy summer meal!

  • Author: Amber Goulden
  • Prep Time: 00:10
  • Cook Time: 00:20
  • Total Time: 30 minutes
  • Yield: Serves 5


For the Hawaiian Chicken
  • 1 cup coconut aminos
  • 1/3 cup pineapple juice
  • 2 tablespoons lime juice (about 1 lime)
  • 2 tablespoons sriracha (optional)
  • 1/2 teaspoon garlic powder
  • 1 tablespoon freshly grated ginger, or 1 teaspoon ground
  • 1 teaspoon sesame oil
  • 2 pounds boneless, skinless chicken thighs (may also use chicken breasts or tenders)
  • 2 tablespoons arrowroot or tapioca starch
  • 4 1/2 cups cooked white rice or cauliflower rice, for serving

For the Pineapple Avocado Salsa

  • 2 cups pineapple, diced
  • 1 large avocado, diced
  • 2 tablespoons lime juice (about 1 lime)
  • 1/3 cup fresh chopped cilantro
  • 1/4 red onion, diced
  • 1 small jalapeno, seeds removed, diced (optional)


  1. Add the coconut aminos to the Instant Pot on saute mode and cook for 5-8 minutes, until thickened and reduced by half, then turn off the Instant Pot.
  2. Stir in the lime juice, sriracha, garlic powder, ginger, pineapple juice, and sesame oil. Add the chicken and toss to coat, then set the Instant Pot to ‘manual' and adjust to cook for 12 minutes.
  3. While the chicken cooks, make the pineapple salsa. Add all of the salsa ingredients to a bowl and toss to coat, then set aside.
  4. When the timer on the Instant Pot goes off, manually release the pressure, then remove the chicken from the pot and shred with two forks, or with the paddle attachment of your stand mixer.
  5. Put the Instant Pot back on ‘saute' mode, then whisk the arrowroot starch with 1/4 cup water. Pour the arrowroot mixture into the sauce and whisk to combine. Let the sauce come to a boil and thicken, then turn off the Instant Pot and return the chicken to the pot and toss it to coat with the sauce.
  6. Assemble the bowls with the rice, chicken, and pineapple salsa and enjoy!


To make in the slow cooker:

Thicken the sauce in a pot over medium heat for 5-8 minutes, until reduced by half, then add to the slow cooker along with the chicken and toss to coat. Cook for 4 hours on high or 8 hours on low. Once the chicken has finished cooking, remove it from the slow cooker and transfer the sauce to a pot and continue following the instructions in step 5.



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  1. Kay says:

    Hi! You list adding pineapple juice into the instant pot in the directions but I don’t see an amount on the list of ingredients

  2. Rebecca says:

    Great looking recipe! There’s only 2 of us so I was thinking of halving the recipe to only 1 pound chicken breast. If so, should I reduce the IP cooking time? Thanks so much!

  3. Monika says:

    If using a slow cooker- do you make the sauce (add in lime juice, sriracha, garlic powder, ginger, pineapple juice, and sesame oil), before you add the uncooked chicken to the slow cooker? The recipe only specifies the reduced coconut aminos. More clarification on this would be greatly appreciated for slow cooker!

  4. Ariel says:

    I own a ninja foodi. Can I cook this recipe in that as well since there is a high pressure cooking mode?

  5. Rebekah says:

    This recipe is amazing! We used half coconut aminos and half low sodium soy sauce because it’s what we had. I sort of screwed up and boiled the sauce a little too long with the arrowroot powder (made the texture weird) – but that’s my mistake, not an issue with the recipe! To make it a little healthier we used brown rice and actually didn’t use all the sauce. This will absolutely be added to our meal prep rotation! I’m hoping that the avocados don’t brown immediately since they’re covered in lime juice.

  6. Jessica says:

    The Fed And Fit Cookbook includes macros, Is it possible to also add macros to your online recipes?
    I am SUPER excited to try this one out tonight! Looks like a great weekday recipe. Thanks again!

    5.0 rating

  7. Laura says:

    Easy and super tasty! Sweet without being overpowering.

    5.0 rating

  8. Claudia says:

    This was SOOOO tasty. Even my 13 month old gobbled up the chicken.

    5.0 rating

  9. Lindsey says:

    what kind of pineapple juice do you suggest?

  10. Lisa Payne Kirker says:

    This was delicious! Cassy Joy and Amber, you two bomber disappoint!

  11. Martha says:

    This was my first instant pot meal. I love this recipe. Delicious

  12. Kate says:

    Hi! My grocery store didn’t have coconut aminos and I won’t get a chance to stop by another one before I make this. I have both soy sauce and Tamari at home (low sodium versions of each) and don’t have any food intolerances – would one of those work as a substitute? If so, would you recommend one over the other? Thanks!

  13. crystal tucker says:

    how long for frozen chicken breasts?

    1. Brandi Schilhab says:

      12 minutes should still do the trick, Crystal! It’ll just take the Instant Pot a little bit longer to reach pressure!