Hawaiian Chicken Tacos with Jalapeño Pineapple Salsa Recipe
Delight in these vibrant Hawaiian Chicken Tacos featuring juicy, tender chicken cooked with garlic, shallots, pickled ginger, and pineapple, topped with a spicy jalapeño pineapple salsa and creamy jalapeño ranch sauce. Perfectly balanced with sweet, spicy, and savory flavors, served on warm, charred tortillas with fresh cilantro and avocado for a tropical taco feast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner, Lunch, Tacos
- Method: Instant Pot
- Cuisine: Hawaiian, Mexican Fusion
Ingredients
For the Chicken:
- 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 (divided into 2 cups and 1 cup portions)
- 1-2 jalapeños
For Serving:
- Warm tortillas
- Shredded lettuce
- Avocado slices
For the Jalapeño Ranch Sauce:
- 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
- 1 roasted jalapeño, seeded if desired
- Kosher salt and black pepper, to taste
Instructions
- Pressure Cook the Chicken: In the instant pot, combine the chicken breasts or thighs, chopped garlic, shallots, pickled ginger, chili powder, tamari (or soy sauce), sriracha, and 2 cups of fresh pineapple chunks. Seal the lid and cook on high pressure for 10 minutes to infuse the chicken with sweet and spicy flavors and ensure it is tender.
- Preheat Broiler and Shred Chicken: When the pressure cooking is complete, carefully release the steam, remove the chicken, and shred it using two forks. Toss the shredded chicken with the remaining sauce from the pot to coat evenly.
- Broil the Chicken: Spoon the shredded chicken mixture onto a greased baking sheet. Add sliced jalapeños on top for added heat. Place under a preheated broiler on high for 10 to 15 minutes, watching closely to achieve a nice char and caramelization on the chicken.
- Prepare Pineapple Salsa: While the chicken broils, toss 1 cup of fresh pineapple chunks with chopped cilantro to create a fresh, sweet, and herbaceous pineapple salsa.
- Make Jalapeño Ranch Sauce: Combine the sour cream or Greek yogurt, mayo, lemon juice, Worcestershire sauce, fresh basil, cilantro, chives, and the roasted jalapeño in a blender. Blend until smooth and creamy. Season with kosher salt and black pepper to taste.
- Assemble Tacos: Warm the tortillas and lightly char them on a hot skillet or in the broiler. Fill each tortilla with shredded lettuce, avocado slices, the broiled Hawaiian chicken, pineapple salsa, and drizzle generously with jalapeño ranch sauce. Serve immediately for the best flavor and texture.
Notes
- Chicken breasts or thighs can be substituted based on preference; thighs offer more juiciness.
- Adjust the amount of sriracha and jalapeños to control heat level.
- If you don’t have an instant pot, the recipe provides oven roasting and crockpot instructions as alternatives.
- Seeding jalapeños reduces heat without losing flavor.
- For a gluten-free version, substitute tamari for soy sauce and ensure Worcestershire sauce is gluten-free.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- To roast jalapeños for the ranch sauce, char them over an open flame or under the broiler until blackened, then peel if desired.
