Hawaiian Chicken Tacos with Jalapeño Pineapple Salsa Recipe
These Hawaiian Chicken Tacos with Jalapeño Pineapple Salsa combine tender, flavorful chicken cooked with fresh pineapple and a spicy, tangy jalapeño ranch sauce. The chicken is pressure-cooked for juicy tenderness, finished under the broiler for a slight char, and served with a vibrant pineapple salsa and creamy jalapeño ranch dressing, all wrapped in warm tortillas for a tropical twist on tacos.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Hawaiian Fusion
Ingredients
Chicken and Marinade
- 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: 2 cups for cooking, 1 cup for salsa)
- 1-2 jalapeños (divided: for broiling and ranch)
Salsa and Toppings
- 1/2 cup fresh cilantro, chopped (for salsa)
- Warm tortillas
- Shredded lettuce
- Avocado slices
Jalapeño Ranch Dressing
- 1/2 cup sour cream or plain Greek yogurt
- 1/3 cup mayonnaise
- 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 (for blending into ranch)
- Kosher salt and black pepper, to taste
Instructions
- Pressure Cook Chicken: In the Instant Pot, combine chicken breasts or thighs with chopped garlic, shallots, pickled ginger, chili powder, soy sauce or tamari, sriracha, and 2 cups of fresh pineapple chunks. Seal lid and cook on high pressure for 10 minutes to infuse flavors and tenderize the chicken thoroughly.
- Shred and Broil: Preheat your oven broiler to high. When the Instant Pot cooking cycle is complete, manually release pressure and shred the chicken using two forks. Toss the shredded chicken with the cooking juices for flavor. Spread the chicken mixture evenly on a greased baking sheet, top with jalapeños, and broil for 10-15 minutes, watching carefully for char and slight caramelization.
- Prepare Pineapple Salsa: While the chicken broils, toss the remaining 1 cup of fresh pineapple chunks with 1/2 cup chopped fresh cilantro. Set aside so the flavors meld slightly.
- Make Jalapeño Ranch Dressing: Combine sour cream or Greek yogurt, mayonnaise, lemon juice, Worcestershire sauce, fresh basil, cilantro, chives, and one roasted jalapeño (seeded if preferred) in a blender. Blend until the dressing is creamy and smooth. Season with kosher salt and black pepper to taste.
- Assemble the Tacos: Warm tortillas and fill them with the charred chicken, pineapple-cilantro salsa, shredded lettuce, and sliced avocado. Drizzle or dollop with jalapeño ranch dressing before serving for a fresh, vibrant taco experience.
Notes
- The jalapeño quantity can be adjusted based on your preferred spice level.
- If you prefer a milder ranch, remove seeds and membranes from jalapeños before blending.
- Chicken thighs provide more moisture and flavor but breasts work well if trimmed of excess fat.
- Broiling requires close attention as the chicken can quickly go from charred to burnt.
- This recipe can be adapted to oven roasting or slow cooker method as alternatives.
