Use your slow cooker or Instant Pot to make the most flavorful sweet-and-savory Hawaiian shredded chicken that can be served in a variety of ways, including Swiss chard wraps, tacos or burritos, over salads, or bowl style. Makes delicious leftovers that can be served hot or cold.

Prep: 10 minsCook: 4 hoursTotal: 4 hours 10 mins
Servings: 6 servings 1x


  • 1 lb. boneless skinless chicken breast
  • ½ lb. boneless skinless chicken thighs
  • ½ small yellow onion, diced
  • 3 garlic cloves, minced
  • 1 8-ounce can crushed pineapple, slightly drained
  •  cup coconut aminos*
  • Juice of 1 lime (2 to 2 1/2 tablespoons)
  • ½ teaspoon ground ginger
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon fine sea salt
  • ¼ teaspoon black pepper
  • To make as lettuce wraps: Swiss chard leaves, avocado slices, shredded carrots, shredded purple cabbage, green onions, sliced almonds, and fresh cilantro


  1. In the slow cooker, place the chicken breasts and thighs, onions, and garlic.
  2. In a small bowl, combine the mostly drained pineapple, coconut aminos, lime juice, ground ginger, red pepper flakes, salt, and pepper. Stir until the sauce is mixed and then pour over the ingredients in the slow cooker.
  3. Cook on low for 4-6 hours or on high for 3 hours (until the chicken is cooked through). Remove the cooked chicken from the slow cooker and place on a plate or cutting board, then shred with two forks.
  4. Return the shredded chicken to the slow cooker and stir it into the juices. Set the slow cooker on the Keep Warm function until ready to serve.
  5. Assemble Swiss chard wraps or serve as desired (as tacos, over a salad, bowl style, etc) with desired garnishes.

Instant Pot Directions:

  1. Select the ‘Saute’ function on the Instant Pot. Add 1 tablespoon fat of choice (avocado oil, olive oil, ghee, or coconut oil). When the fat is melted, add the onion and garlic. Cook, stirring often, until the onion starts to soften, about 5 minutes.
  2. Add all remaining ingredients (chicken through black pepper). Press the ‘Cancel’ button to stop the Saute function, then lock the Instant Pot lid in place. Flip the vent valve to the ‘Sealing’ position.
  3. Cook at High Pressure for 12 minutes, adding 2 minutes if the chicken pieces are really thick or frozen. When the cooking time is up, manually release pressure and carefully remove the lid. Note: For High Altitude, allow for 5 minutes of natural release before flipping the valve to ‘Venting’ position.
  4. Shred the chicken with two forks and serve as desired.


* We love to use coconut aminos as a low-sodium alternative to soy sauce or tamari (read more about why and how we use coconut aminos and our favorite brands here). You can substitute 3 tablespoons of soy sauce or tamari mixed with 2 tablespoons of water for the coconut aminos, if you don’t need this to be Whole30-friendly, soy free, or gluten-free.

** We prefer a combination of boneless, skinless chicken breasts and thighs in this recipe, but you can use one or other, if you’d like

Nutrition Information

  • Serving Size: 1/6 of the shredded chicken
  • Calories: 170
  • Fat: 5 g
  • (Sat Fat: 1 g)
  • Sodium: 574 mg
  • Carbohydrate: 9 g
  • (Fiber: 0 g
  • Sugar: 7 g)
  • Protein: 22 g
  • Cholesterol: 75 mg


© The Real Food Dietitians