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Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch Slaw stacked next to each other in a bowl.

Freezer Meal Hawaiian Chicken Tacos

  • Author: Pinch of Yum
  • Total Time: 25 minutes
  • Yield: 6 servings 1x


Freezer Meal Hawaiian Chicken Tacos! Juicy and crispy pineapple and chicken, tucked into tortillas, and rolled up with creamy jalapeño ranch slaw.



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


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.

BROIL: After the chicken finishes cooking, shred the chicken and transfer the shredded chicken to a foil-lined baking sheet. Broil in the oven for 10-15 minutes until the chicken starts to get browned and crispy. 

FINAL STEP: Serve with Jalapeño Ranch Slaw (see above) in tortillas.

  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: Hawaiian-Inspired

Keywords: freezer meal, hawaiian tacos, chicken tacos, instant pot tacos