Description
This Instant Pot Hawaiian Chicken Tacos recipe combines tender, juicy chicken thighs cooked under high pressure with a vibrant jalapeño ranch slaw and tropical pineapple accents. The chicken is crisped under the broiler to add a delicious charred edge, making these tacos a perfect balance of spicy, sweet, and tangy flavors for a quick and flavorful meal.
Ingredients
Chicken and Marinade
- 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
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)
- 1/4 cup fresh parsley
- 1/4 cup fresh chives (or sub 1/2 teaspoon onion powder)
- 1/2 teaspoon salt
- Black pepper to taste
- Cabbage for the slaw (finely shredded)
Additional
- Tortillas, warmed
- Optional toppings: avocado slices, extra pineapple chunks, cilantro, extra red onion
Instructions
- Prep: Mince the jalapeño, red onion, and garlic for the chicken marinade. Finely chop the fresh pineapple and shred the cabbage for the slaw.
- Preheat Oven: Set your oven to 475°F on the broil setting to prepare for finishing the chicken after Instant Pot cooking.
- Cook Chicken in Instant Pot: Place the chicken thighs and all chicken marinade ingredients including pineapple, jalapeño, red onion, garlic, spices, sriracha, mustard, and water into the Instant Pot. Seal the lid and cook on high pressure for 10 minutes (or 20 minutes if chicken is frozen). Once done, release the pressure and shred the chicken directly in the pot using two forks.
- Broil Chicken: Transfer the shredded chicken to a foil-lined baking sheet. Broil in the preheated oven for 10 to 15 minutes until the chicken develops a browned, slightly crispy texture.
- Prepare Jalapeño Ranch Slaw: In a food processor, pulse together the mayonnaise, olive oil, water, white vinegar, jalapeño, garlic, dill, parsley, chives, salt, and black pepper until smooth to make the jalapeño ranch dressing. Toss some of this dressing with the shredded cabbage to create a zesty slaw.
- Serve: Warm tortillas and assemble the tacos by adding broiled Hawaiian chicken and jalapeño ranch slaw. Top with optional extras like avocado slices, extra pineapple chunks, cilantro, and red onion. Drizzle with additional jalapeño ranch if desired.
Notes
- Removing seeds and ribs from jalapeños reduces heat but retains flavor.
- Broiling time may vary depending on your oven; watch closely to prevent burning.
- Use fresh pineapple for best flavor; canned pineapple can be substituted but drain excess juice.
- Shredding chicken directly in the Instant Pot saves cleanup and helps it absorb more juices.
- Slaw can be made ahead and stored refrigerated for up to 1 day.
- To make this recipe gluten-free, ensure tortillas and any toppings are gluten-free.