Easy Pineapple Bacon Barbecue Chicken Recipe
Even though it is summer—which means grilling season—some days, especially the scorching ones, we need a break from the grill. So for those days, this Pineapple Bacon Barbecue Chicken is perfect! It can be made in the pressure cooker or slow cooker, it’s up to you!
It’s super easy to make, just takes a few ingredients, it can be done in the comfort of your kitchen, without mosquitoes, and it is DELICIOUS.
My kids love summer food, especially Bacon-Wrapped Hot Dogs. They also gave two thumbs up to this Bacon Barbecue Chicken recipe, making this mama very happy.
I mean…who doesn’t love barbecue + bacon?
This combination is a match made in heaven: sweet, savory, and smoky. This Bacon Barbecue Chicken has it all! Super delicious, crowd-pleasing, and incredibly easy. Perfect for all those summer gatherings.
Easy Instant Pot Teriyaki Chicken, Easy Instant Pot Orange Chicken, Easy Instant Pot Baked Beans are some of my favorite instant pot recipes to try.
Ingredients You’ll Need
For the chicken:
Bacon Skinless boneless chicken breasts Barbecue sauce – Homemade or store-bought Pineapple juice Liquid smoke Kosher salt Black pepper
For the sandwiches:
Potato Hamburger Buns American cheese slices For favorite condiments
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
How To Serve This Bacon Barbecue Chicken
This shredded bacon barbecue chicken is perfect to make sandwiches, add a slice of your favorite cheese and coleslaw if desired. Make it into tacos or quesadillas. Fill arepas with it and add crumbled queso fresco. Add it to any salad (cold). Use it on top of a baked potato and top with cheese. YUM Make it the star of your next homemade pizza with red onions, cilantro, and cheese.
Storing & Freezing Instructions
STORE: Store refrigerated in an airtight container for up to 3 days. FREEZE
Let it cool completely. Add chicken to a freezer plastic bag or container. Press the bag flat, and squeeze out excess air to prevent freezer burn. Seal, label, and freeze for up to 3 months.
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Originally posted June 2018, post content edited to add more helpful information, no change to the recipe in August 2021.
