Name: Instant Pot Hawaiian Chicken Tacos Recipe
Prep time: 10 min
Cook time: 30 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); ½ red onion, minced; 3 cloves garlic, minced; 1 teaspoon chili powder; 1 teaspoon cumin; 1 teaspoon salt; 1 tablespoon sriracha; 1 tablespoon yellow mustard; ¼ cup water; ½ cup mayonnaise; ¼ cup olive oil; ¼ cup water; 1 tablespoon white vinegar; 1 jalapeño (remove ribs and seeds for less heat); 1 clove garlic; 1 teaspoon dried dill (or about ¼ cup fresh); ¼ cup fresh parsley; ¼ cup fresh chives (or substitute ½ teaspoon onion powder); ½ teaspoon salt; Black pepper to taste; Cabbage for the slaw (finely shredded); Tortillas; Optional toppings: avocado slices, extra pineapple, cilantro, red onion, etc.

Ingredients

1.25 lbs. boneless skinless chicken thighs

2 cups fresh pineapple, finely chopped

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

½ red onion, minced

3 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon salt

1 tablespoon sriracha

1 tablespoon yellow mustard

¼ cup water (for chicken mixture)

½ cup mayonnaise

¼ cup olive oil

¼ cup water (for dressing)

1 tablespoon white vinegar

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

1 clove garlic (for dressing)

1 teaspoon dried dill (or about ¼ cup fresh, for dressing)

¼ cup fresh parsley (for dressing)

¼ cup fresh chives (or substitute ½ teaspoon onion powder, for dressing)

½ teaspoon salt (for dressing)

Black pepper to taste (for dressing)

Cabbage for the slaw

Tortillas

Optional toppings: avocado slices, extra pineapple, cilantro, red onion, etc.

Instructions

Step 1: Combine the chicken thighs, chopped pineapple, minced jalapeño, red onion, garlic, chili powder, cumin, salt, sriracha, yellow mustard, and ¼ cup water in the Instant Pot. Secure the lid and cook on high pressure for 10 minutes (20 minutes if using frozen chicken). Carefully release the pressure and shred the chicken directly in the pot using two forks.

Step 2: Preheat your oven’s broiler on high. Transfer the shredded chicken onto a foil-lined baking sheet and broil for 10 to 15 minutes, until the edges are browned and slightly crispy for extra flavor.

Step 3: In a food processor, pulse together mayonnaise, olive oil, ¼ cup water, white vinegar, jalapeño, garlic, dill, parsley, chives or onion powder, salt, and black pepper until smooth and creamy to make the jalapeño ranch dressing.

Step 4: Toss some of the jalapeño ranch dressing with finely shredded cabbage to create a fresh, spicy slaw.

Step 5: Warm the tortillas. Add a generous portion of the broiled Hawaiian chicken, then top with the jalapeño ranch slaw. Add optional toppings like avocado slices, more pineapple chunks, cilantro, and red onion as desired. Finish with an extra drizzle of dressing for added flavor.

Tips & Variations

Use chicken breasts instead of thighs if preferred, but reduce Instant Pot cooking time by a few minutes to avoid drying out.

For a milder dish, remove ribs and seeds from jalapeños completely or substitute with a milder pepper.

Try adding a squeeze of fresh lime juice to the slaw for extra brightness.

Swap out mayonnaise for Greek yogurt in the dressing for a lighter option.

FAQs

Can I make this recipe without an Instant Pot?

Yes, you can cook the chicken in a slow cooker or simmer it on the stove until tender, adjusting the cooking time accordingly. Shred and broil as directed for best texture.

How spicy is this recipe?

The level of heat depends on how much jalapeño you use and whether you include seeds and ribs. Removing seeds and ribs reduces spice, making it mild enough for most palates.