Description

These Hawaiian Chicken Tacos with Jalapeño Pineapple Salsa bring together tender, flavorful chicken cooked with garlic, shallots, chili powder, and pineapple, topped with a fresh and spicy pineapple salsa and a creamy Jalapeño Basil Ranch. Perfectly balanced between sweet, spicy, and tangy, these tacos are an easy, vibrant meal that uses the Instant Pot for quick cooking and finishes with a broil for a nice charred touch. Ideal for a flavorful weeknight dinner or casual entertaining.

Ingredients

Scale

Chicken and Salsa

2 pounds chicken breasts or thighs
4 cloves garlic, chopped
2 shallots, chopped
1/3 cup pickled ginger
2 teaspoons chili powder
1/3 cup soy sauce or tamari
1-3 tablespoons sriracha
3 cups fresh pineapple chunks
1/2 cup fresh cilantro, chopped
1-2 jalapeños
Warm tortillas, shredded lettuce, and avocado for serving

Jalapeño Basil Ranch

1/2 cup sour cream or plain Greek yogurt
1/3 cup mayo
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
1 cup fresh basil
1/2 cup fresh cilantro
1/4 cup chopped fresh chives
Kosher salt and black pepper, to taste

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Instructions

Cook the Chicken: In the Instant Pot, combine chicken breasts or thighs, chopped garlic, chopped shallots, pickled ginger, chili powder, soy sauce (or tamari), sriracha, and 2 cups of fresh pineapple chunks. Seal the lid and cook on high pressure for 10 minutes to achieve tender, flavorful chicken infused with the bold seasonings.
Shred and Broil: Preheat your broiler to high. Once the Instant Pot cycle is complete, carefully shred the chicken directly in the pot, mixing it well with the cooking juices to coat. Spoon the shredded chicken and sauce onto a greased baking sheet, scatter sliced jalapeños over the top, and broil for 10-15 minutes until the edges begin to char and caramelize. Watch closely to prevent burning.
Prepare Pineapple Salsa: While the chicken broils, toss 1 cup of fresh pineapple chunks with the chopped fresh cilantro to create a vibrant and refreshing salsa with a hint of herbaceous flavor.
Make Jalapeño Basil Ranch: In a blender, combine sour cream or Greek yogurt, mayo, lemon juice, Worcestershire sauce, fresh basil, cilantro, chopped chives, and one roasted jalapeño (seeded for less heat if desired). Blend until smooth and creamy. Season with kosher salt and black pepper to taste.
Assemble the Tacos: Stuff warm tortillas with the broiled, shredded Hawaiian chicken mixture and spoon on the pineapple cilantro salsa. Add shredded lettuce and sliced avocado if desired, then drizzle generously with the Jalapeño Basil Ranch. Serve immediately for the best contrast of flavors and textures.

Notes

You can substitute chicken thighs for breasts for juicier meat.
If you don’t have an Instant Pot, simmer the chicken with the sauce ingredients on the stovetop until tender, about 30-40 minutes.
For additional heat, add more jalapeños or sriracha according to taste.
Oven or Crockpot methods are also provided: roasting at 425°F for 30 minutes or slow cooking on low for 3-4 hours will yield similar tenderness.
Store leftovers in an airtight container for up to 3 days; reheat and broil briefly to refresh the charred texture.
Mango salsa can be used as an alternative to pineapple salsa for variation.
Use gluten-free tamari and tortillas to make this recipe gluten-free.

Nutrition

Serving Size: 1 taco (with toppings)
Calories: 350 kcal
Sugar: 8 g
Sodium: 700 mg
Fat: 12 g
Saturated Fat: 3 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 70 mg