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.
And here’s the less-pretty situation after cooking.
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).
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.
Juicy, sweet, and just a little bit spicy… that would be a yes, yes, and yes.
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
Absolutely!
Sure! The cook time should be the same.
Full fat Greek yogurt works well!
Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
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.
Ingredients
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
Extras:
- Cabbage for the slaw
- Tortillas
- Any extra toppings you like
Instructions
- Prep: Preheat the oven to 475 degrees (broil setting).
- 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.
- Broil: Transfer shredded chicken to a baking sheet lined with foil. Broil for 10-15 minutes until browned.
- Sauce: Pulse jalapeño ranch ingredients in a food processor until smooth. Toss some of the dressing with finely shredded cabbage to make a slaw.
- Done: Serve chicken in warm tortillas with slaw and an extra drizzle of jalapeño ranch, slices of avocado, extra pineapple, cilantro, red onion, etc.
Equipment
Notes
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
- 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 - Instant Pot Instructions: Add 1/4 cup of water before cooking. High pressure 20 mins + quick release.
- Slow Cooker Instructions: Add 1/4 cup of water before cooking. High setting 4 hours (thaw first).
- Final Step: Shred chicken and serve with slaw tossed withJalapeño Ranch in tortillas.
- 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
One More Thing!
This recipe is part of our collection of best healthy gluten-free recipes. Check it out!
Pinterest
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??
Added some instructions to the recipe card for this!
What kind of tortillas should be used?
whatever kind of tortillas you want. she gave the brand she uses (latortilla factory–a corn and wheat mix)
I used a crock pot. Cooked on low for 3 hours and used boneless chicken breast instead. Came out wonderful.
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)
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. 🙂
Just regular yellow mustard! 🙂
Can you do this recipe in a crock pot? I don’t have an instant pot
Just added instructions for slow cooker! 🙂
Could I use bone in thighs and just remove the bones at the end?
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!
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!!
Patricia,
It’s all about how the content is delivered & presented. Image is everything 🙂
My Oma used to remind me that we “ate with our eyes” meaning that food presentation was key!
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!!
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.
substitutes for fresh pineapple? can i use canned?
Yep, canned could work!
If I used frozen chicken tenderloins, would the cooking time in the instant pot change??
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.
Just made these for dinner. So amazing!! You never disappoint.
Delicious! I made it in my crockpot and used chicken breasts instead of thighs because it’s what I had on hand.
What did you serve as a side? I’m always so quick to add rice, but looking for other ideas!
Agree with the below! Is there anyway to make this without an Instapot or Slow Cooker?
Looks amazing! Could we do this in a crockpot vs instant?? Thank you!
Yep! Instructions are in the recipe card now!
If you sub for chicken breasts is it the same cook time?
Yep, should be about the same!
Oh man, Lindsay, this is another WINNER! Thank you so much!
Looks amazing. Would this be too spicy for kids (5 and 2!) perhaps leave out the jalapeño in the instant pot??
Yep! I’d leave out either the jalapeño or sriracha.
Lucy,
How was it spice level for the kids? I have a 5 and 2 year old as well and was thinking the same thing.
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.
Making for dinner tonight! How did you warm the tortillas?
We just charred them over a gas stove, but you could also warm them in a cast iron pan. Enjoy!
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
Yummy! Great idea to use naan!
This post makes me glad I no longer eat Taco Bell. 🙂
Hi! Any tips on how to make these vegetarian?
You state to turn the oven to 475 but you mention boiling- which ?
Maybe jack fruit would work to make it vegetarian.
What’s a good side dish to go along?
The slaw and some tortilla chips are great sides here. 🙂
Following! I love this recipe but only have a slow cooker. Wondering about cook time for this. Guessing four hours on low? Maybe 🤔
Yep! 4-5 hours on low should do the trick.
Hi I was wondering if this could be made in a crockpot? if so what I’d do anything differently
Crockpot instructions are in the recipe card!
Is there nutrition information for this recipe?
Yep! You can find it at the bottom of the recipe card.
Heading to the store immediately after work to pick up the ingredients for this, looks SO good!
Enjoy! 🙂
How many is a serving
Hi, Brittany! The nutrition info is for 1 taco, but we’d say 1-2 tacos could be a serving.
This looks amazing! I’m making this soon! Already bought a pineapple 😉
Yay! Enjoy!
Can this be made in a crockpot? If so, when would you put in the pineapples? Thanks!
Yes! We just added slow cooker instructions. You can add the pineapple in with everything else!
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!
Whoops, I did not mean to post this as a reply. I will repost further down.
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!!
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.
Hope you enjoy it! 🙂
Instructions are in the recipe card now!
I’m an instant pot lover – thanks for this great recipe.
P.S. where do you find la tortilla factory tortillas?
You can check out where to buy them here: https://www.latortillafactory.com/buy/ Hope you have some close to you!
Can you use Jackfruit instead of chicken
We’ve never tried so can’t say how it would hold up, but definitely worth a shot!
Absolutely delicious! A hit at our house. Had to make with chic breasts because no thighs…still swoon worthy! Thanks, Lindsay!
Glad you enjoyed them, Linda!
These are delicious! Very impressed, and I can’t wait to make the tinga tacos (or bowls) next!
omg WHAT. These tacos sound like an absolute dream. I don’t even like yellow mustard but I am trusting y’all here
Hope you enjoy them! 🙂
How long does the sauce last in the fridge? Thanks
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.
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!
Agree. And it’s always a good idea to make your own home made Tacos 🙂
This recipe has become one of our favorites. So good!
I was wondering, how long can we keep the sauce in the fridge?
Thanks!
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.