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Instant Pot Pineapple BBQ Chicken Chili for Busy Weeknights

My BBQ Chicken Chili is easy to make and has won a few chili cook-offs. It’s saucy, sweet, and has a bit of a kick.BBQ Chicken Chili

BBQ Chicken Chili isn’t a traditional chili, but it’s a guaranteed crowd-pleaser. I’ve entered this recipe in multiple chili contests and it often places — most recently winning “Best Non-Traditional Chili” at our church Halloween party. The balance of savory barbecue, mild heat, and a touch of sweetness keeps people coming back for seconds.

A surprise ingredient that sends this chili over the top is pineapple. The juicy pineapple tidbits add a bright, sweet contrast to the smoky, spicy base. Combined with familiar BBQ chicken flavors, the pineapple creates a unique but approachable chili that appeals to many tastes.

BBQ Chicken Chili closeup

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Tips for Cooking BBQ Chicken Chili

  • If you own an Instant Pot, it speeds this recipe up considerably. No Instant Pot? No problem — you can make this in a slow cooker. Brown the chicken on the stovetop, transfer everything to the slow cooker, and cook on LOW for 6–8 hours until the chicken shreds easily. Then finish the recipe as directed.
  • Smoked paprika adds a subtle smokiness that enhances the BBQ flavor without using liquid smoke. If you can find smoked paprika, use it; otherwise regular paprika will still work.
  • The step that seasons the shredded chicken with ranch dressing mix may seem unusual, but it seasons the chicken nicely and complements the BBQ and pineapple flavors.

Ingredient Variations

  • Substitute a pork roast for the chicken to make a BBQ Pulled Pork version of this chili.
  • Feel free to swap beans — kidney, great northern, pinto, or black beans all work well.

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BBQ Chicken Chili serving

Want More Easy Chili Recipes?

  • Amazing 30 Minute Chili
  • Slow Cooker Salsa Chicken Chili
  • White Chicken Chili
  • Ammon’s Favorite Chili

Tool Recommendation

  • The Instant Pot — this electric pressure cooker makes weeknight dinners faster and easier and is the appliance I use for this recipe when I’m short on time.

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Recipe

BBQ Chicken Chili

Instant Pot BBQ Chicken Chili with Pineapple

My BBQ Chicken Chili is saucy, sweet, and has a little bit of a kick.
Prep Time: 10 minutes
Cook Time: 11 minutes (plus pressure release)
Total Time: 36 minutes
Servings: 8 servings

Ingredients

  • 2 pounds boneless chicken breast
  • 2 tablespoons olive oil
  • 1 ½ teaspoons kosher salt, divided
  • ¼ teaspoon black pepper
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • ½ teaspoon ground ginger
  • 1 teaspoon smoked paprika
  • 20 ounce can pineapple tidbits, drained (reserve juice)
  • 10 ounce can Ro-Tel (diced tomatoes with green chilies)
  • 14.5 ounce can diced tomatoes
  • 14 ounce can pinto beans, rinsed and drained
  • 14 ounce can black beans, rinsed and drained
  • 1 cup BBQ sauce
  • 2 tablespoons cornmeal
  • 3 tablespoons ranch dressing mix (or 1 packet)
  • ½ cup chopped fresh cilantro

Instructions

  1. Set the Instant Pot to Sauté and heat until the display reads HOT. Add the olive oil.
  2. Season the chicken with ½ teaspoon salt and the black pepper. Brown the chicken in the pot until golden on both sides.
  3. Add the diced onion and bell pepper to the pot and stir. Add chili powder, cumin, ginger, and smoked paprika. Cook and stir for about 1 minute to bloom the spices.
  4. Measure ¾ cup of the reserved pineapple juice and add it to the pot. Add the Ro-Tel, diced tomatoes, beans, and BBQ sauce. Stir to combine and secure the lid.
  5. Set the Instant Pot to Manual/Pressure Cook for 11 minutes. When the cooking cycle finishes, allow the pressure to release naturally for about 10–15 minutes before performing a quick release.
  6. Carefully remove the chicken breasts from the pot and set them on a plate.
  7. Return the pot to Sauté and bring the chili to a simmer. Sprinkle the cornmeal over the chili while stirring to help thicken. Simmer and stir until slightly thickened, then turn off the Instant Pot.
  8. Shred the chicken and toss it with the ranch dressing mix to coat. Return the shredded chicken to the chili, then stir in the pineapple tidbits and chopped cilantro. Adjust seasoning if needed and serve hot.

Nutrition Facts (per serving)

Serving: 1 | Calories: 402 kcal | Carbs: 51 g | Protein: 31 g | Fat: 8 g | Sodium: 1373 mg | Fiber: 9 g | Sugar: 24 g

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