Bust out your Instant Pot to make this instant hit! This Hawaiian Chicken and Rice recipe might just make you want to throw a luau.

Instant Pot Hawaiian Chicken, from Shelf Cooking

Ready for another quick and easy recipe that comes together using ingredients you already have on hand? This is one of those dinner ideas that you can adjust based on whatever you have in your house. #ShelfCookingWin

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We're about to share a delicious sweet and savory rice dish that is both filling and a crowd pleaser! Keep reading to get more deets on this recipe that your family is going to love.


plate of Hawaiian chicken and rice, from Shelf Cooking

Looking for an easy way to round out this meal? We're all about easy around here! Try one of these side dishes:

  • Rustic Bread – We make this super simple bread any chance we get! There's not much it won't go with.
  • Fruit Salad – Save some of the pineapple and add it to this amazingly delicious fruit salad. It pairs well with the sweetness in this dish!
  • Side Salad – Give your salad an extra burst of flavor by whipping up some homemade vinaigrette. It's SO easy and way better than the storebought stuff!
  • Oven Roasted Carrots – Carrots pair well with just about any dish! Try the sweet roasted version in this carrot recipe. The flavors go so well with the citrusy sweetness of this Hawaiian chicken!
  • Roasted Brussels Sprouts – While your main dish cooks, you can roast a batch of these balsamic and bacon Brussels sprouts. If you think you don't like Brussels, it's only because you've never had these.

If you're short on time, you can also make this a one-dish dinner and call it done! Or, try our go-to 5-minute side dish: boiled green beans with bacon and butter. Fresh, frozen, or canned green beans work!


making Hawaiian chicken and rice, from Shelf Cooking

Alright, on to that recipe! But first, let's talk through a few quick ways you can use shelf cooking techniques to make this Hawaiian chicken and rice using whatever you have on hand:

  • Chicken – For this recipe, we used breasts, but you can use thighs if you have those! Turkey breasts are okay, too. No chicken or turkey? Try leftover ham! It tastes AMAZING with pineapple.
  • Asian Sauce – You can use soy sauce, teriyaki, plum sauce, hoisin, or even leftover gochujang from this Bibimbap recipe (which you NEED to try, by the way). Any sauce will do, so don't go out and buy new!
  • Rice – Make sure to use a long-grain variety of rice. Short-grain rice (like Japanese rice) needs more water. Don't use instant rice, either. It will most likely turn out mushy in the Instant Pot.
  • Veggies – You can use just about any mix of vegetables, so don't be afraid to experiment! We like diced carrots and peppers, but zucchini, snap peas, green beans, or mushrooms could work, too. Mix and match!

As for the pineapple, we don't recommend skipping that ingredient. Those flavors make the dish! You can use canned or fresh, though. You decide!


If you want to make a tasty meal everyone will love and that takes less than 30 minutes from start to finish, then this Hawaiian Chicken and Rice is just the ticket!

Instant Pot Hawaiian Chicken, from Shelf Cooking

Instant Pot Hawaiian Chicken & Rice

Hawaiian Chicken and Rice is a colorful, flavorful dish made with chicken, rice, pineapple, peppers, carrots, and your favorite Asian barbecue sauce!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 6


  • Instant Pot


  • 1 lb chicken breasts (about two large chicken breasts)
  • 1 tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ cup Asian sauce
  • 3 cups vegetables, cut into bite-sized pieces
  • 1 cup pineapple
  • 1 cup long-grain rice (like Basmati or Jasmine)
  • 1 cup water


  • Season your chicken breasts with salt and pepper.
  • Add the olive oil to your Instant Pot and turn the pot onto "saute" on high.
  • When the oil is hot, add the chicken and brown on both sides (about two or three minutes per side). Remove the chicken from the pot and set it on a plate.
  • Add the rice, water, and Asian barbecue sauce to the pot. Stir, and then top with the cut vegetables and fresh or canned pineapple. Place the chicken breasts on top.
  • Place the lid on your Instant Pot. Close and set the knob to the "seal" position.
  • Set the Instant Pot to high pressure for eight minutes. It will take a few minutes for the pot to come up to pressure. It will automatically start timing eight minutes from the time pressure is reached.
  • When the pot beeps after cooking for eight minutes at high pressure, allow the pressure to naturally release for ten minutes. Then turn the knob to the "vent" position and allow the rest of the steam to escape.
  • Carefully remove the lid and transfer the chicken to a cutting board. Either slice or shred the chicken.
  • Scoop out the rice and vegetables and place them on a serving platter or large serving bowl. Top with the chicken and more Asian barbecue sauce if desired.


If using leftover ham, just chop it into cubes and add it right after everything is cooked. Just remove the lid from the Instant Pot and stir the ham in while everything is still hot. The heat from the rice will warm up the ham.
Keyword hawaiian chicken

If you happen to have leftovers (lucky), drop them in an airtight container and store them in the refrigerator for up to three days. You can also freeze if you'd like. Double wrap in foil, label, and use within three months. Just defrost in the refrigerator overnight before serving. You can heat on the stovetop or in the microwave if you're short on time!

Gosh, we're over here drooling! Guess what we're making for dinner tonight?!

We can't wait for you try this! Tell us, what's your favorite Instant Pot recipe? Drop a comment below and spill the deets.

Instant Pot Hawaiian chicken and rice recipe in a dish, from Shelf Cooking

Looking for a few more new recipes to try?