Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch Slaw

129 reviews / 4.7 average

Can we just establish that my idea of a good dinner is one that starts with INSTANT POT and ends with juicy pineapple and spiced chicken crisped under the broiler, tucked into tortillas, and rolled up with creamy jalapeño ranch slaw?

These tacos are springy, delicious, and just plain happy. Er, maybe it’s me that’s happy? And probably because throwing some pantry ingredients together, 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.

Instant Pot lovers, where you at?

Instant Pot Hawaiian Chicken! Let’s Do This.

Okay, here’s everything nice and pretty in the IP.

Ingredients for Hawaiian Chicken Tacos in the Instant Pot before cooking.

And here’s the less-pretty situation after cooking.

Hawaiian Chicken Tacos in Instant Pot.

And here’s the pretty-again end result after popping the whole thing under the broiler for a bit (borrowing that one from these crockpot carnitas).

Broiled Hawaiian Chicken on sheet pan with tongs.

Jalapeño Ranch? Won’t take you two seconds.

Everything goes in the food processor or blender till it’s smooth.

Toss that creamy goodness with cabbage, stuff it all into tortillas (these are La Tortilla Factory corn and flour blend tortillas – my not authentic but totally delicious favorites), drizzle with a little more sauce because SAUCE, and live your best spring life.

Hawaiian Chicken Tacos on a plate.

Juicy, sweet, and just a little bit spicy… that would be a yes, yes, and yes.

Hawaiian Chicken Tacos on a plate.

These Hawaiian chicken tacos would go great with some pitcher-style margaritas, plus a lil bowl of this 2 minute avocado dip (like guac but not guac) as an appetizer while you wait for those tacos to finish.

Chips and dip, drinks, and super fresh springy tacos… my favorite signs of warmer days ahead. 😍

Check Out Our Video For How To Make Hawaiian Chicken Tacos:

Common Questions About Hawaiian Chicken Tacos

Can I use canned pineapple instead of fresh?


Can I use chicken breasts instead of chicken thighs?

Sure! The cook time should be the same.

Is there a good substitute for the mayonnaise in the dressing?

Full fat Greek yogurt works well!

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Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch

  • Author: Lindsay
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x


These Instant Pot Hawaiian Chicken Tacos are out of this WORLD. Juicy pineapple and spiced chicken crisped under the broiler, tucked into tortillas, and rolled up with creamy jalapeño ranch slaw.



Instant Pot Hawaiian Chicken

  • 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
  • 1/4 cup water

Jalapeño Ranch

  • 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


  • Cabbage for the slaw
  • Tortillas
  • Any extra toppings you like


  1. Prep: Preheat the oven to 475 degrees (broil setting).
  2. Instant Pot: Place all chicken ingredients in the Instant Pot. Cook on high pressure for 10 minutes (20 if frozen). Release the pressure and shred chicken directly in pot.
  3. Broil: Transfer shredded chicken to a baking sheet lined with foil. Broil for 10-15 minutes until browned. 
  4. Sauce: Pulse jalapeño ranch ingredients in a food processor until smooth. Toss some of the dressing with finely shredded cabbage to make a slaw.
  5. Done: Serve chicken in warm tortillas with slaw and an extra drizzle of jalapeño ranch, slices of avocado, extra pineapple, cilantro, red onion, etc.




Making this in a slow cooker: Since chicken cooks quickly, set this to high for 2-3 hours or low for 4-5 hours. Then shred and brown.

Making this on a stovetop: Sauté the vegetables and spices, add the chicken, add a little more liquid (maybe 1/2 cup to 1 cup), and let it simmer down. Then shred and brown.

Freezer Meal Version

  1. Freeze Together:
    1.25 lbs. boneless skinless chicken thighs
    2 cups fresh pineapple, finely chopped
    1 jalapeño, minced (remove ribs/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
  2. Instant Pot Instructions: Add 1/4 cup of water before cooking. High pressure 20 mins + quick release.
  3. Slow Cooker Instructions: Add 1/4 cup of water before cooking. High setting 4 hours (thaw first).
  4. Final Step: Shred chicken and serve with slaw tossed withJalapeño Ranch in tortillas.
  5. Check out our full freezer meal posts with all recipes and instructions here!
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: Hawaiian-Inspired

Keywords: instant pot tacos, hawaiian chicken tacos, jalapeno ranch

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One More Thing!

This recipe is part of our collection of best healthy gluten-free recipes. Check it out!

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  1. Pinch of Yum Logo

    I so want to make this immediately!! Unfortunately, I’m in Italy without my Instant Pot at the moment. Any suggestions for how to make this without one??

        1. Pinch of Yum Logo

          whatever kind of tortillas you want. she gave the brand she uses (latortilla factory–a corn and wheat mix)

    1. Pinch of Yum Logo

      I used a crock pot. Cooked on low for 3 hours and used boneless chicken breast instead. Came out wonderful.

  2. Pinch of Yum Logo

    This looks so yummy! Quick clarification – is the mustard dried? If not, what kind of mustard should we use? (I tried to decipher from looking at the picture of everything in the IP, but couldn’t tell)

    1. Pinch of Yum Logo

      I don’t know if she updated since your comment but its yellow mustard like for burgers. Its a bit hard to tell in the pic but you can see the yellow mustard in the middle. 🙂

      1. Pinch of Yum Logo

        Hi, Kristen! We haven’t tested this out yet using bone-in thighs, but we think it could work. You just might need to adjust the cook time a bit since bone-in chicken tends to take a bit longer to cook. Let us know how this goes for you!

  3. Pinch of Yum Logo
    Patricia Watters

    Wait. Wait. Wait, one minute! How did you get those little beauties to sit so nice and pretty in the bowl? I love that presentation!!

      1. Pinch of Yum Logo
        Patricia G. Watters

        My Oma used to remind me that we “ate with our eyes” meaning that food presentation was key!

        1. Pinch of Yum Logo

          I absolutely loved this recipe! It was amazing and quick and easy, restaurant quality. Pleased the whole family. Will make again and not a thing beside maybe doubling the recipe!!

      2. Pinch of Yum Logo
        Julie M

        I omit most of the water and oil from the slaw dressing, it was just to thin. The flavor is out of this world though. This is in the monthly rotation.

      1. Pinch of Yum Logo
        Rachel Podschun

        If I used frozen chicken tenderloins, would the cooking time in the instant pot change??

        1. Pinch of Yum Logo

          Hi, Rachel! We haven’t tested out only frozen chicken and everything else fresh yet, so timing is a little hard to say. If everything else is frozen too, we’d recommend cooking everything for 20 minutes in the Instant Pot.

      1. Pinch of Yum Logo

        Delicious! I made it in my crockpot and used chicken breasts instead of thighs because it’s what I had on hand.

      2. Pinch of Yum Logo

        What did you serve as a side? I’m always so quick to add rice, but looking for other ideas!

  4. Pinch of Yum Logo

    Agree with the below! Is there anyway to make this without an Instapot or Slow Cooker?

  5. Pinch of Yum Logo

    Looks amazing. Would this be too spicy for kids (5 and 2!) perhaps leave out the jalapeño in the instant pot??

    1. Pinch of Yum Logo

      How was it spice level for the kids? I have a 5 and 2 year old as well and was thinking the same thing.

      1. Pinch of Yum Logo

        We left out the seeds and ribs of the peppers, and used half the siracha. It was a very mild spice level. Those who wanted more spice, added siracha to their own tacos.

        1. Pinch of Yum Logo
          Meg Oliver

          My family absolutely LOVES this meal. We use Naan bread instead of tortillas! It is super tasty and incredibly filling! Thank you again for the recipe

  6. Pinch of Yum Logo

    Following! I love this recipe but only have a slow cooker. Wondering about cook time for this. Guessing four hours on low? Maybe 🤔

  7. Pinch of Yum Logo
    Danielle Furman

    Hi I was wondering if this could be made in a crockpot? if so what I’d do anything differently

  8. Pinch of Yum Logo

    Heading to the store immediately after work to pick up the ingredients for this, looks SO good!

  9. Pinch of Yum Logo

    Can this be made in a crockpot? If so, when would you put in the pineapples? Thanks!

      1. Pinch of Yum Logo
        Michelle G.

        This was really good. I added an extra 1/4 cup of water out of fear of the “burn”, but after it finished cooking, I don’t think it was necessary. The broth was very good though as I found myself scooping spoonfuls out to enjoy. Thank you so much! You are one of my favorite bloggers!

  10. Pinch of Yum Logo

    This looks delicious!!! Please share an alternative method for making these tacos for those of us who do not have an Instant Pot. Thanks in advance!!

    1. Pinch of Yum Logo

      This looks so amazing! I ran to the store to get the ingredients and am making this tonight for dinner. I love using my instant pot for meals so I really appreciate this new recipe.

  11. Pinch of Yum Logo

    I’m an instant pot lover – thanks for this great recipe.

    P.S. where do you find la tortilla factory tortillas?

  12. Pinch of Yum Logo

    Absolutely delicious! A hit at our house. Had to make with chic breasts because no thighs…still swoon worthy! Thanks, Lindsay!

      1. Pinch of Yum Logo

        These are delicious! Very impressed, and I can’t wait to make the tinga tacos (or bowls) next!

  13. Pinch of Yum Logo

    omg WHAT. These tacos sound like an absolute dream. I don’t even like yellow mustard but I am trusting y’all here

  14. Pinch of Yum Logo
    Ann Roberts

    Sounds delicious! I’m also wondering if this can be done in crock pot? How long to cook at what level? Should things be added later, etc.

  15. Pinch of Yum Logo

    These were so deliciously different!!! We made them according to the Instapot instructions and after every bite, we looked at each other and said, “this is amazing!” The dill was a unique flavour to a taco experience. Will definitely be adding this to our favourites list!

      1. Pinch of Yum Logo
        Veronique Gagnon

        This recipe has become one of our favorites. So good!
        I was wondering, how long can we keep the sauce in the fridge?

  16. Pinch of Yum Logo
    Harold Sogard

    Made this for dinner tonight. It is delicious! Hard to describe the taste — calling it “Hawaiian” seems almost misleading — the flavor is much more complex (no disrespect to Hawaiian flavors!) than that would suggest.