Pineapple BBQ Chicken Bowls

Pineapple and chicken?! Yep! Straight outta Yumtown!

INGREDIENTS

 2 pounds  boneless skinless chicken breasts
2  cups BBQ sauce, homemade or store-bought (if using store-bought, I like Primal Kitchens BBQ Sauce)
2 Tbsp pineapple juice
juice from 2 limes
2 cups fresh pineapple chunks
2 jalapeños, chopped, and seeded if desired
1/4 cup fresh cilantro, chopped
Salt & pepper
3 cups cooked quinoa or rice
1 cup cherry tomatoes, halved
1/2 cup fresh basil, and or cilantro leaves, roughly chopped
5 cups shredded romaine lettuce
1 avocado, sliced
4 fresh chives, chopped
Fried garlic for serving (optional)

DIRECTIONS

INSTANT POT

• 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. 

• Meanwhile, make the salsa. In a bowl toss together the remaining 1 cup of pineapple chunks, remaining jalapeño, tomatoes, juice of 1 lime, and a pinch of salt. 

• 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. 

SLOW COOKER

• 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. 

• Follow the directions as directed above for steps 2-3.