click here to Pin this recipeCan we just establish that my idea of a good dinner is one that starts with pulling a meal out of the freezer, dumping it in the Instant Pot, and ending with juicy pineapple and spiced chicken crisped under the broiler, tucked into tortillas, and rolled up with creamy jalapeño ranch slaw?
These tacos are fresh, delicious, and just plain happy. Er, maybe it’s me that’s happy? And probably because throwing some pantry ingredients together, freezing it, pulling it out and pressing start on the Instant Pot, taking my crew for a walk, and coming home to dinner almost done is almost the same as winning a million dollars. Almost.
How to make Freezer Meal Hawaiian Chicken
It really can’t get any easier.
- Add a bunch of yummy easy stuff to a freezer bag.
- Stick it in the freezer.
- Pull it out, dump it in the Instant Pot to cook, and WALK AWAY.
When it’s done, give it a little crisp under the broiler and tuck it into warm tortillas with creamy Jalapeño Ranch Slaw. This is what dreams are made of.
Freezer Meal Hawaiian Chicken Tacos
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 minutes
- Yield: 6 servings 1x
Print Recipe
Pin RecipeDescription
Freezer Meal Hawaiian Chicken Tacos! Juicy and crispy pineapple and chicken, tucked into tortillas, and rolled up with creamy jalapeño ranch slaw.
Ingredients
Freeze together:
- 1.25 lbs. boneless skinless chicken thighs
- 2 cups fresh pineapple, finely chopped
- 1 jalapeño, minced (remove ribs and seeds for less heat)
- half of a red onion, minced
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 tablespoon sriracha
- 1 tablespoon yellow mustard
For serving, blend together Jalapeño Ranch and toss with cabbage:
- 1/2 cup mayonnaise
- 1/4 cup olive oil
- 1/4 cup water
- 1 tablespoon white vinegar
- 1 jalapeño (remove ribs and seeds for less heat)
- 1 clove garlic
- 1 teaspoon dried dill (or about 1/4 cup fresh)
- 1/4 cup fresh parsley
- 1/4 cup fresh chives (or sub 1/2 teaspoon onion powder)
- 1/2 teaspoon salt
- black pepper to taste
Instructions
INSTANT POT: Add 1/4 cup of water before cooking. From frozen, 20 minutes on high pressure + quick release.
SLOW COOKER: Add 1/4 cup of water before cooking. From thawed, 3-4 hours on high.
FINAL STEP: Shred chicken and serve with Jalapeño Ranch Slaw (see above) in tortillas.
- Category: Dinner
- Method: Instant Pot
- Cuisine: Hawaiian-Inspired
View original recipe here.
You might also like our freezer meals post.
Wow, this place has lots of delicious chicken menus. I hope i can try to eat this kind of food when I go there.
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★★★★
Tried these tacos tonight and they were phenomenal. I have been cooking your recipes for two years and they never disappoint.
Happy dances all around! Glad you enjoyed the tacos, Laura! 💃
Question; I usually do not freeze dinners, but need to make a church meal for someone. Is the chicken raw that goes into the freezer bag?
Thanks
Yep, that’s right. Just raw chicken here.
I usually love your recipes, but this was a flop for me. I followed the directions and froze everything in a plastic bag, but after the 20 mins on high and quick release my chicken was still frozen in the middle and I had to put it back in and cook for extra time. Any tips?
Hi, Erin! So sorry to hear this didn’t turn out for you. We’re not totally sure why the chicken was still frozen. We’d suggest just cutting up the chicken thighs into small pieces next time before freezing.
For the jalapeño ranch do I mix all ingredients in a blender or just stir them together?
You can blitz all those ingredients in a blender.