This Hawaiian BBQ Chicken is a flavorful, healthy dinner that’s hearty and macro-friendly. The dish features tender BBQ chicken served on a bed of creamy coconut rice with fresh pineapple on the side. It’s low in calories, high in protein, and full of bright, balanced flavors.

The key to keeping this meal light is the BBQ sauce. Read on for easy steps to prepare the sauce, chicken, and coconut rice.

Hawaiian BBQ Chicken is an easy dinner meal!

This recipe is becoming a regular in many weeknight rotations because it’s simple and crowd-pleasing. The chicken and rice cook quickly in an Instant Pot, but if you don’t have two pressure cookers you can stagger the steps or use alternative methods for the rice—options are provided below for Instant Pot, rice cooker, and stovetop cooking.

My Favorite BBQ Sauce

The flavor of this dish relies on a tangy, balanced BBQ sauce that keeps calories in check without sacrificing taste. I like Stubb’s BBQ Sauce for its blend of tangy tomatoes, vinegar, and black pepper. It’s made with simple ingredients and real sugar rather than high fructose corn syrup, and it’s gluten-free.

Use a quality bottled sauce or your favorite homemade version—either will work well. The sauce pairs beautifully with the sweetness of the pineapple and the richness of the coconut rice.

This recipe is healthy and balanced. Below you’ll find a clear ingredient list, straightforward instructions, and nutrition information so you can track calories and macros if you like.

What You’ll Need

Main:

• 4 chicken breasts or chicken thighs
• 1/2 cup chicken broth
• 2 tablespoons Italian seasoning
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 cup barbecue sauce
• 2 cups chopped pineapple

Coconut Rice:

• 1 1/2 cups jasmine rice
• 1 can coconut milk
• 1 cup water (see variations below)

How to Make this Recipe

BBQ Chicken

1. Season the chicken with Italian seasoning, salt, and pepper.
2. Place the chicken in the Instant Pot and add the chicken broth and barbecue sauce.
3. Seal the Instant Pot. If the chicken is frozen, set the timer for 25 minutes; if fresh, set it for 30 minutes.
4. When the timer finishes, perform a quick pressure release.
5. Remove the chicken and shred it with two forks; it should pull apart easily.
6. Serve the shredded BBQ chicken over coconut rice with 1/2 cup pineapple per serving.

Coconut Rice

Instant Pot: Combine rice, coconut milk, and water in the Instant Pot. Seal and set to cook for 10 minutes. When done, quick release and fluff the rice before serving.

Rice Cooker: Add rice, one can of coconut milk, and 2 cups water to the rice cooker. Use the white rice setting. Once cooked, fluff and serve.

Stovetop: In a 3-quart pot, bring rice, 1 can coconut milk, and 2 cups water to a boil. Reduce heat to low, cover, and simmer for 20 minutes without removing the lid. When liquid is absorbed, fluff with a fork.

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Yield: 4

Hawaiian BBQ Chicken

This Hawaiian BBQ Chicken makes for a delicious, healthy dinner! This meal is hearty, fresh, and macro friendly!

Prep Time
5 minutes

Cook Time
35 minutes

Total Time
40 minutes

Ingredients

• 4 chicken breasts or chicken thighs
• 1/2 cup chicken broth
• 2 tablespoons Italian seasoning
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 cup barbecue sauce
• 2 cups chopped pineapple
• Coconut Rice
• 1 1/2 cups jasmine rice
• 1 can coconut milk
• 1 cup water

Instructions

BBQ Chicken:

1. Season the chicken with Italian seasoning, salt, and pepper.
2. Add the chicken, chicken broth, and barbecue sauce to the Instant Pot.
3. Seal and set the Instant Pot: 25 minutes for frozen chicken or 30 minutes for fresh.
4. When done, quick release the pressure.
5. Remove and shred the chicken with two forks.
6. Serve the shredded BBQ chicken over coconut rice with a 1/2 cup pineapple side.

Coconut Rice:

1. Instant Pot: Add rice, coconut milk, and water to the Instant Pot.
2. Seal and cook on high pressure for 10 minutes, then quick release and serve.

1. Rice Cooker: Combine rice, one can of coconut milk, and 2 cups water. Use the white rice setting, then fluff and serve.

1. Stovetop: Bring rice, 1 can coconut milk, and 2 cups water to a boil in a 3-quart pot. Reduce to low, cover, and cook 20 minutes without lifting the lid. Fluff with a fork when done.

Nutrition Information:

Yield:

4

Amount Per Serving:
Calories: 374Total Fat: 14gCarbohydrates: 32gProtein: 30g