Hawaiian Chicken Tacos with Pineapple Salsa Recipe

If you’re craving something fresh, vibrant, and bursting with tropical flavors, I have just the recipe for you. This Hawaiian Chicken Tacos with Pineapple Salsa Recipe is one of those dishes that immediately transports you to a sunny beachside, even if you’re just in your own kitchen. I absolutely love how the sweet and spicy pineapple salsa pairs with tender, garlicky chicken and a creamy jalapeño basil ranch. Trust me, once you try these, you’ll be making them over and over again.

this Recipe

Ingredients You’ll Need

When you look at the ingredient list for this Hawaiian Chicken Tacos with Pineapple Salsa Recipe, you’ll see a fresh mix of savory, sweet, and spicy that just works so well together. Each item plays its part, from the juicy pineapple to the zesty jalapeños, ensuring every bite has that delightful burst of flavor.

• Chicken breasts or thighs: Thighs tend to be juicier and more forgiving, but breasts work perfectly if you prefer leaner meat.
• Garlic and shallots: These aromatics build the savory foundation the chicken cooks in.
• Pickled ginger: Adds a subtle tang that’s unexpected and delicious—don’t skip it if you can!
• Chili powder: Just enough warmth and complexity without overpowering the pineapple’s sweetness.
• Soy sauce or tamari: I prefer tamari for its gluten-free option, but either works great.
• Sriracha: Adjust the heat here to your taste! I usually add around two tablespoons.
• Fresh pineapple chunks: Use ripe pineapple for maximum sweetness and juiciness.
• Fresh cilantro and jalapeños: Both are key to that fresh, bright, and slightly spicy salsa.
• Warm tortillas, shredded lettuce, and avocado: These round out the tacos perfectly with fresh texture and creaminess.
• For the Jalapeño Basil Ranch: Sour cream or Greek yogurt, mayo, lemon juice, Worcestershire sauce, fresh basil, cilantro, and chives make this unique, creamy sauce a game changer.

Variations

I like to keep the base of the Hawaiian Chicken Tacos with Pineapple Salsa Recipe consistent because that balance is just unbeatable, but I’m all for making it your own. It’s fun to swap things based on what you have or what warms your heart.

• Mango Salsa: I once swapped pineapple for fresh mango and loved how the sweetness was a little different but equally delicious.
• Spicy Level: If you want it milder, reduce or omit the jalapeños and sriracha; for more heat, add an extra jalapeño or some chipotle powder.
• Protein Swap: Try shrimp or even tofu for a vegetarian twist—the pineapple salsa pairs well with lots of proteins.
• Dairy-Free Ranch: Use vegan mayo and coconut yogurt for a creamy dairy-free jalapeño ranch that tastes fantastic.

How to Make Hawaiian Chicken Tacos with Pineapple Salsa Recipe

Step 1: Infuse the Chicken with Tropical Flavors

Start by combining your chicken, garlic, shallots, pickled ginger, chili powder, tamari (or soy sauce), sriracha, and about two cups of fresh pineapple chunks in your Instant Pot or chosen cooking vessel. If you’re using an Instant Pot, cook on high pressure for 10 minutes. This step is where all those delicious island flavors come alive and really soak in. I love using the Instant Pot here because it tenderizes the chicken perfectly and lets those flavors meld beautifully.

Step 2: Shred, Broil, and Char for Depth

Once the chicken is done cooking, shred it right in the pot and toss it with the cooking juices so it absorbs every bit of flavor. Then spread the shredded chicken onto a greased baking sheet, scatter sliced jalapeños over the top if you’re craving that spicy kick, and broil for 10-15 minutes until you see a beautiful char developing. This broiling step is my secret weapon—I discovered it when I wanted more texture and caramelization, and it adds such a nice smoky note.

Step 3: Toss the Pineapple Salsa

While the chicken’s broiling, mix the remaining one cup of fresh pineapple with the chopped cilantro. This simple pineapple salsa brings fresh brightness and crunch to balance the rich chicken perfectly. Whenever I make this recipe, this part gets eaten straight off the spoon before it even makes it to the tacos—it’s that addictive.

Step 4: Blend the Jalapeño Basil Ranch

Blend together sour cream (or Greek yogurt), mayo, lemon juice, Worcestershire sauce, fresh basil, cilantro, and chives with a roasted jalapeño (seeded to tone down the heat if you want). This creamy ranch is the perfect cooling counterpoint to the charred, spicy chicken and tropical salsa. You’ll find this sauce elevates the whole dish from tasty to something truly special.

Step 5: Assemble Your Tacos and Enjoy!

Warm your tortillas, layer on the shredded lettuce, pile on the juicy chicken, pineapple salsa, and drizzle with that luscious ranch. Add sliced avocado if you’ve got it on hand—it adds that buttery richness that my family goes crazy for. These tacos are as fun to build as they are to eat!

How to Serve Hawaiian Chicken Tacos with Pineapple Salsa Recipe

Garnishes

I love topping these tacos with sliced avocado for creaminess and a sprinkle of fresh cilantro for that pop of color and herbaceous brightness. Sometimes, I add a squeeze of lime for extra zing or even a sprinkle of cotija cheese if I’m feeling indulgent. These little touches really amp up the flavor and presentation.

Side Dishes

These tacos shine alongside simple sides like Mexican street corn, a crisp cabbage slaw, or even a homemade black bean salad. My family also loves pairing them with a cold, fresh cucumber salad to cut through the richness and add crunch.

Creative Ways to Present

For a party, try serving these Hawaiian Chicken Tacos with Pineapple Salsa Recipe in mini-sized tortillas as sliders. I’ve also layered everything in a colorful taco salad bowl for a fun, deconstructed approach that’s just as tasty and easier to eat! If you want to impress, drizzle some extra jalapeño ranch in decorative swirls on top.

Make Ahead and Storage

Storing Leftovers

Store leftover chicken and salsa separately in airtight containers in the fridge. I’ve found this keeps everything freshest for up to four days. Keep the tortillas and jalapeño ranch sauce on the side to prevent sogginess.

Freezing

If you want to make these tacos in advance, the shredded chicken freezes beautifully—just freeze the cooked chicken and sauce mixture without the toppings or tortillas. Thaw overnight in the fridge before reheating. I don’t recommend freezing the fresh pineapple salsa or the ranch sauce, as they lose their fresh texture.

Reheating

I reheat leftover chicken gently on the stove or in the microwave, covered, to keep it moist. If you want that broiled, slightly crispy texture, just spread the reheated chicken on a baking sheet and pop it under the broiler for a few minutes while watching closely.

FAQs

Final Thoughts

This Hawaiian Chicken Tacos with Pineapple Salsa Recipe has become one of my go-to dishes whenever I want something that’s as fun to make as it is to eat. It’s got that fantastic tropical vibe, the perfect mix of sweet, spicy, and creamy, and it makes dinner feel like a little celebration. If you’re looking to impress without spending hours in the kitchen, this is the one to try. Believe me, your taste buds and your family will thank you!

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