Description

These Hawaiian Chicken Tacos with Jalapeño Pineapple Salsa combine tender, flavorful chicken cooked in a spicy-sweet tamari and pineapple sauce, topped with a fresh pineapple cilantro salsa and a creamy jalapeño basil ranch. Perfect for a quick and vibrant weeknight meal, these tacos burst with tropical and spicy flavors that bring a taste of the islands to your table.

Ingredients

Scale

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
1/2 cup fresh cilantro, chopped
1–2 jalapeños
Warm tortillas, shredded lettuce, and avocado for serving

Jalapeño Basil Ranch

1/2 cup sour cream or plain Greek yogurt
1/3 cup mayo
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
1 cup fresh basil
1/2 cup fresh cilantro
1/4 cup chopped fresh chives
Kosher salt and black pepper, to taste

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Instructions

Pressure Cook the Chicken: In the Instant Pot, combine chicken breasts or thighs, chopped garlic, shallots, pickled ginger, chili powder, tamari or soy sauce, sriracha, and 2 cups of fresh pineapple chunks. Seal the Instant Pot and cook at high pressure for 10 minutes to infuse the chicken with bold tropical and spicy flavors while ensuring it becomes tender.
Broil for Charred Finish: Preheat your broiler to high. Once the chicken is done, carefully shred the meat right in the Instant Pot and toss it with the cooking sauce for maximum flavor absorption. Transfer the shredded chicken and sauce to a greased baking sheet, scatter sliced jalapeños on top, and broil for 10-15 minutes until you see beautiful charring and caramelization. Watch closely to prevent burning.
Prepare Pineapple Salsa: While broiling, toss the remaining 1 cup of fresh pineapple chunks with chopped fresh cilantro. This simple salsa adds freshness and brightness to the tacos.
Make Jalapeño Basil Ranch: In a blender, combine sour cream or Greek yogurt, mayo, lemon juice, Worcestershire sauce, fresh basil, cilantro, chives, and one roasted jalapeño (seeded if less heat is desired). Blend until smooth and creamy. Adjust seasoning with kosher salt and black pepper.
Assemble and Serve: Stuff warm tortillas with the broiled shredded chicken mixture and pineapple cilantro salsa. Garnish with shredded lettuce, avocado slices, and drizzle with the jalapeño basil ranch. Serve immediately for a flavorful and colorful taco experience.
Alternative Cooking Methods:
Oven: Preheat oven to 425°F and roast chicken with marinade and 2 cups pineapple in a baking dish for 30 minutes until tender. Then proceed with shredding and broiling as described.
Crockpot: Combine chicken and marinade in the crockpot and cook on LOW for 3-4 hours or HIGH for 2 hours. Proceed with shredding and broiling as described.

Notes

You can adjust the heat by varying the amount of sriracha and jalapeños used.
If you prefer less spicy, remove jalapeño seeds or omit jalapeños entirely.
The recipe doubles well; just double ingredients and cooking times as needed.
Mango salsa can be a delicious alternative to pineapple salsa if you want a fruit variation.
If using the Instant Pot, and you encounter burn notices, add a small amount of broth or water to prevent sticking.
For a quicker version, skip broiling and thicken the sauce on the stovetop with cornstarch if desired.

Nutrition

Serving Size: 1 taco with toppings
Calories: 380
Sugar: 10g
Sodium: 730mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 3g
Protein: 32g
Cholesterol: 85mg