Description
These Instant Pot Hawaiian Chicken Tacos combine tender, flavorful shredded chicken cooked under pressure with a sweet and tangy pineapple twist, topped by a refreshing jalapeño ranch slaw. This fusion taco recipe brings together tropical island flavors and a spicy creamy slaw, perfect for a quick yet impressive weeknight dinner.
Ingredients
Scale
For the Chicken:
- 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
For the Jalapeño Ranch Slaw:
- 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)
For Serving:
- Tortillas, warmed
- Extra toppings like avocado slices, extra pineapple, cilantro, and red onion
Instructions
- Prep: Gather all ingredients. Mince the jalapeños, red onion, and garlic as directed. Finely chop the pineapple and shred the cabbage for the slaw.
- Preheat Oven: Set your oven to broil at 475 degrees Fahrenheit to prepare for finishing the chicken later.
- Cook Chicken in Instant Pot: Place the chicken thighs, pineapple, minced jalapeño, red onion, garlic, chili powder, cumin, salt, sriracha, yellow mustard, and water into the Instant Pot. Seal the lid and cook on high pressure for 10 minutes (if using frozen chicken, cook for 20 minutes). Once complete, release the pressure manually.
- Shred Chicken: Remove the lid and shred the chicken directly inside the Instant Pot with two forks, mixing it well with the juices and ingredients.
- Broil Chicken: Transfer the shredded chicken onto a foil-lined baking sheet. Broil in the preheated oven for 10-15 minutes until nicely browned and slightly crispy on top. Keep an eye to avoid burning.
- Make Jalapeño Ranch Dressing: Place the jalapeño ranch ingredients—mayonnaise, olive oil, water, white vinegar, jalapeño, garlic, dill, parsley, chives, salt, and black pepper—into a food processor or blender. Pulse until smooth and creamy.
- Prepare Slaw: Toss the finely shredded cabbage with a generous amount of the jalapeño ranch dressing to create a spicy, creamy slaw.
- Assemble Tacos: Warm the tortillas and fill each with a portion of the broiled Hawaiian chicken. Top with the jalapeño ranch slaw and any desired extra toppings such as avocado slices, extra pineapple, fresh cilantro, and red onion.
- Serve: Serve the tacos warm with an extra drizzle of jalapeño ranch dressing if desired. Enjoy the blend of sweet, spicy, and tangy flavors in every bite.
Notes
- You can adjust the heat of the jalapeños by removing seeds and ribs or leaving them in for more spice.
- Broiling the shredded chicken adds a nice caramelized crunch and enhances the flavor.
- Make extra jalapeño ranch dressing for dipping or additional use on the tacos.
- Leftover chicken can be refrigerated for up to 3 days or frozen for longer storage.
- For a gluten-free meal, use corn tortillas instead of flour tortillas.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: Hawaiian Fusion
Keywords: Instant Pot chicken tacos, Hawaiian chicken tacos, jalapeño ranch slaw, pineapple chicken tacos, quick taco recipe, pressure cooker chicken
