Weeknight Saucy Pineapple BBQ Chicken Bowls

Instructions

1. 1. In the bowl of your instant pot, combine the chicken, 1 1/2 cups BBQ sauce, pineapple juice, juice of 1 lime, 1 cup pineapple chunks, 1 jalapeño, and a pinch each of salt and pepper. Cover and cook on high pressure/manual for 8 minutes. Once done cooking, use the natural or quick release function and release the steam. Shred with two forks and stir in the cilantro and remaining BBQ sauce, if desired. 2. Meanwhile, make the salsa. In a bowl toss together the remaining 1 cup of pineapple chunks, remaining jalapeño, tomatoes, basil or cilantro, juice of 1 lime, and a pinch of salt. 3. Divide the quinoa among bowls and top with the lettuce, pineapple salsa, the chicken, and avocado. Sprinkle with chives and fried garlic, if using. Drizzle the chicken with the remaining BBQ sauce left in the bowl.
2. 1. In the bowl of your slow cooker, combine the chicken, 1 1/2 cups BBQ sauce, pineapple juice, juice 1 lime, 1 cup pineapple chunks, 1 jalapeño, and a pinch each of salt and pepper. Cover and cook on LOW for 6 hours or on HIGH for 3-4 hours. Once the chicken is done cooking, shred with two forks and stir in the cilantro and remaining BBQ sauce, if desired. 2. Follow the directions as directed above for steps 2-3.
3. 1. Heat 1 tablespoon olive oil in a large heavy bottomed pot over medium-high heat. When the oil shimmers, add the chicken and season with salt and pepper. Sear the chicken on both sides, about 3-4 minutes. Reduce the heat to low and add 1 1/2 cups BBQ sauce, pineapple juice, juice of 1 lime, 1 cup pineapple chunks, and 1 jalapeño. Cover and simmer the chicken for 1-2 hours. If the sauce gets too thick, add water to thin the sauce out. Once the chicken is done cooking, shred with two forks and stir in the cilantro and remaining BBQ sauce, if desired. 2. Follow the directions as directed above for steps 2-3.