Name: Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch Slaw Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Hawaiian Fusion
Ingredients: 1.25 lbs boneless skinless chicken thighs; 2 cups fresh pineapple, finely chopped; 1 jalapeño, minced (remove ribs and seeds for less heat); 1/2 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; 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 dill); 1/4 cup fresh parsley; 1/4 cup fresh chives (or substitute 1/2 teaspoon onion powder); 1/2 teaspoon salt; Black pepper to taste; Cabbage, finely shredded (for the slaw); Tortillas, warmed; Extra toppings like avocado slices, extra pineapple, cilantro, and red onion

Introduction

These Instant Pot Hawaiian Chicken Tacos are a vibrant twist on a classic favorite, combining tender shredded chicken with a sweet and spicy pineapple flavor. Finished under the broiler for a bit of char and topped with a creamy jalapeño ranch slaw, they’re perfect for a quick weeknight dinner or casual get-together.

A round metal bowl held by two woman's hands shows five tacos neatly arranged inside. Each taco has a soft, light brown tortilla shell folded in half. Inside, the bottom layer is shredded, golden-brown cooked meat. On top of the meat, there is a fresh, light green slaw mixed with small bits of purple onion. A creamy white sauce with green herbs is drizzled over the slaw, adding a smooth texture. The bowl is placed on a white marbled surface, with a clear cup of greenish sauce visible in the top right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (for chicken cooking)

1/2 cup mayonnaise

1/4 cup olive oil

1/4 cup water (for jalapeño ranch)

1 tablespoon white vinegar

1 jalapeño (remove ribs and seeds for less heat, for ranch)

1 clove garlic (for ranch)

1 teaspoon dried dill (or about 1/4 cup fresh dill)

1/4 cup fresh parsley

1/4 cup fresh chives (or substitute 1/2 teaspoon onion powder)

1/2 teaspoon salt (for ranch)

Black pepper to taste

Cabbage for the slaw

Tortillas, for serving

Any extra toppings you like (e.g., avocado, extra pineapple, cilantro, red onion)

Instructions

Step 1: Prep all ingredients by mincing the jalapeños, red onion, and garlic. Finely chop the pineapple and shred the cabbage.

Step 2: Preheat the oven to 475°F using the broil setting.

Step 3: Place chicken thighs, pineapple, minced jalapeño, red onion, garlic, chili powder, cumin, salt, sriracha, yellow mustard, and 1/4 cup water into the Instant Pot.

Step 4: Cook on high pressure for 10 minutes (20 minutes if chicken is frozen). Carefully release the pressure and shred the chicken directly in the pot using two forks.

Step 5: Transfer the shredded chicken to a foil-lined baking sheet and broil for 10-15 minutes until the edges are browned and slightly crispy.

Step 6: Meanwhile, combine the jalapeño ranch ingredients—mayonnaise, olive oil, 1/4 cup water, white vinegar, jalapeño, garlic, dill, parsley, chives, salt, and black pepper—in a food processor. Pulse until smooth.

Step 7: Toss some of the jalapeño ranch dressing with the shredded cabbage to create the slaw.

Step 8: Serve the broiled chicken in warm tortillas topped with the jalapeño ranch slaw and any additional toppings you prefer, such as avocado slices, extra pineapple, cilantro, or red onion.

Tips & Variations

For milder heat, remove the seeds and ribs from the jalapeños before mincing.

Substitute chicken thighs with boneless skinless chicken breasts if preferred, but thighs offer more moisture and flavor.

Add a squeeze of lime juice to the slaw for extra brightness.

Use corn tortillas for a gluten-free option or flour tortillas for a softer wrap.

Try adding diced mango or pickled red onions as toppings for added sweetness or tang.

FAQs

Can I make this recipe without an Instant Pot?

Yes, you can cook the chicken in a slow cooker on low for 4-6 hours or simmer it on the stove in a covered pot with the ingredients until tender, about 30-40 minutes.

How spicy is the jalapeño ranch slaw?

The spiciness depends on how much of the jalapeño’s seeds and ribs you include. Removing them significantly reduces heat, making it mild and creamy with a gentle kick.