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Instant Pot Hawaiian Chicken Tacos Recipe

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★★★★★

5 from 66 reviews

This Instant Pot Hawaiian Chicken Tacos recipe offers a delightful fusion of sweet, spicy, and tangy flavors. Tender chicken thighs are pressure-cooked with pineapple and seasonings, then broiled for a crispy finish. Served with a zesty jalapeño ranch slaw and warm tortillas, these tacos are perfect for a vibrant and satisfying meal.

Ingredients

Scale

Chicken and Pineapple Mixture

  • 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

Jalapeño Ranch Dressing

  • 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

Slaw and Tacos

  • Cabbage for the slaw (finely shredded)
  • Tortillas
  • Optional toppings: avocado slices, extra pineapple, cilantro, red onion, etc.

Instructions

  1. Prep the Instant Pot Hawaiian Chicken: Gather all the ingredients and prepare the chicken thighs by trimming any excess fat if needed.
  2. Cook Chicken in Instant Pot: Combine the chicken thighs, chopped pineapple, minced jalapeño, red onion, garlic, chili powder, cumin, salt, sriracha, yellow mustard, and water in the Instant Pot. Secure the lid and cook on high pressure for 10 minutes (or 20 minutes if using frozen chicken). Carefully release the pressure once cooking is complete, then shred the chicken directly in the pot using two forks.
  3. Broil the Shredded Chicken: Preheat your oven’s broiler on high. Transfer the shredded chicken from the Instant Pot onto a foil-lined baking sheet. Broil for 10 to 15 minutes, or until the edges become browned and slightly crispy, enhancing the chicken’s flavor and texture.
  4. Prepare the Jalapeño Ranch Dressing: In a food processor, combine mayonnaise, olive oil, water, white vinegar, jalapeño, garlic, dill (dried or fresh), parsley, chives (or onion powder), salt, and black pepper. Pulse until the dressing is smooth, creamy, and well blended.
  5. Make the Slaw: Toss finely shredded cabbage with some of the jalapeño ranch dressing to create a fresh, spicy slaw that complements the Hawaiian chicken beautifully.
  6. Assemble the Tacos: Warm the tortillas. Add a generous portion of the broiled Hawaiian chicken, and top with the jalapeño ranch slaw. Add optional toppings such as avocado slices, extra pineapple, fresh cilantro, or red onion, as desired. Finish by drizzling additional jalapeño ranch dressing over the tacos for extra flavor.

Notes

  • For less heat, remove the ribs and seeds from the jalapeños before using.
  • The chicken can be cooked from frozen; adjust pressure cooking time accordingly to 20 minutes.
  • Broiling adds a crispy texture to the chicken, but you can skip broiling for a softer taco filling.
  • The jalapeño ranch dressing can be made ahead and stored refrigerated for up to 3 days.
  • Use any preferred tortillas – corn or flour – depending on your dietary preference.

Keywords: Instant Pot, Hawaiian Chicken, Chicken Tacos, Pineapple, Jalapeño Ranch, Easy Taco Recipe, Pressure Cooker Chicken

Find it online: https://lucabites.com/instant-pot-hawaiian-chicken-tacos-recipe/