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Hawaiian Chicken Tacos with Pineapple Salsa Recipe

Hawaiian Chicken Tacos with Pineapple Salsa Recipe

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Jump to Recipe· 4.8 from 141 reviews

If you’re craving something juicy, vibrant, and just a little bit tropical, I have the perfect dish for you. This Hawaiian Chicken Tacos with Pineapple Salsa Recipe is an absolute game-changer for taco night. I absolutely love how the sweet pineapple salsa balances the spice and savoriness of the chicken—it’s like a mini vacation in every bite. Trust me, once you try this, you’ll find yourself making it again and again for family dinners or casual get-togethers.

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Why You’ll Love This Recipe

  • Bold Tropical Flavors: The pineapple salsa gives these tacos a fresh, tangy sweetness that complements the spiced chicken perfectly.
  • Easy & Versatile Cooking Methods: Whether you have an Instant Pot, oven, or slow cooker, you’ve got options to make this recipe your own.
  • Creamy Jalapeño Basil Ranch: The homemade ranch sauce is my secret weapon—adds a luscious, herby kick that brings everything together.
  • Perfect for Any Occasion: Weeknight dinner, weekend hangout, or meal prep—these tacos always impress.
The image shows three grilled tortillas with dark charred spots, each filled with shredded brown meat and small pieces of yellow pineapple. On the bottom layer inside the tortillas, there is a bed of green shredded lettuce and fresh cilantro leaves. Above the meat and pineapple mix, there is a creamy green sauce drizzled unevenly on top. One lime wedge and some fresh green basil leaves are placed on a white plate. In the upper left corner, there is a glass jar with more green sauce. The background surface has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Hawaiian Chicken Tacos with Pineapple Salsa, tropical chicken taco recipe, easy Hawaiian chicken tacos, pineapple salsa chicken tacos, flavorful taco recipes this Recipe

Ingredients You’ll Need

The magic of this Hawaiian Chicken Tacos with Pineapple Salsa Recipe lies in the harmony of fresh, bold ingredients and some pantry staples. Grab the freshest pineapple you can find and don’t skimp on fresh herbs—they really make a difference.

Flat lay of two whole uncracked brown chicken breasts, four peeled garlic cloves, two whole shallots with papery skins, a small white ceramic bowl of bright pink pickled ginger, a small white ceramic bowl of deep brown soy sauce, a small white ceramic bowl of vibrant red sriracha, a small white ceramic bowl of golden chili powder, a handful of fresh vibrant green cilantro sprigs, two fresh green jalapeños, a small pile of fresh pineapple chunks with vivid yellow flesh, a small white ceramic bowl of creamy white sour cream, a small white ceramic bowl of pale mayo, a small white ceramic bowl with fresh lemon juice, fresh whole basil leaves, fresh chopped chives, a few whole large green avocados cut in half showing their creamy interior, a small pile of shredded pale green lettuce, and a stack of soft warm white corn tortillas, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Hawaiian Chicken Tacos with Pineapple Salsa, tropical chicken taco recipe, easy Hawaiian chicken tacos, pineapple salsa chicken tacos, flavorful taco recipes
  • Chicken breasts or thighs: I prefer thighs for juiciness, but breasts work well too; just adjust cooking time if needed.
  • Garlic and shallots: These aromatics give great depth to the chicken flavor.
  • Pickled ginger: Adds a subtle tang and a fun twist you might not expect in tacos.
  • Chili powder: The key to mild heat and smoky undertone—don’t skip it.
  • Soy sauce or tamari: For that umami punch and a touch of saltiness.
  • Sriracha: Adjust this from 1 to 3 tablespoons depending on how spicy you like it.
  • Fresh pineapple chunks: Essential for the salsa; sweet, juicy, and packs tons of tropical flavor.
  • Fresh cilantro: Brightens everything up and pairs beautifully with pineapple.
  • Jalapeños: Bring the heat to both the chicken and the ranch sauce—seed if you prefer less spice.
  • Warm tortillas, shredded lettuce, avocado: Classic taco accouterments to build your perfect bite.
  • Sour cream or Greek yogurt: The base for the creamy jalapeño basil ranch sauce.
  • Mayo: Gives the ranch just the right richness.
  • Lemon juice and Worcestershire: For a bright, savory kick in the ranch.
  • Fresh basil and chives: These fresh herbs turn the ranch into something extra special.
  • Kosher salt and black pepper: Essential seasonings to round out flavors.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to mix things up with this Hawaiian Chicken Tacos with Pineapple Salsa Recipe depending on the season and what I have on hand. It’s a super flexible recipe that easily morphs to your preferences—go wild with different salsas or spice levels.

  • Mango Salsa Swap: I once swapped pineapple for mango, and it was amazing—milder sweetness with a tropical twist that’s just as refreshing.
  • Spicier Tacos: If you like it hot, add extra jalapeños or even a sprinkle of cayenne to the chicken marinade.
  • Dairy-Free Ranch: Substitute the sour cream and mayo with coconut yogurt and vegan mayo to keep it creamy but dairy-free.
  • Grilled Chicken Option: Try grilling the chicken after marinating instead of the broiler step for a smoky, charred flavor.

How to Make Hawaiian Chicken Tacos with Pineapple Salsa Recipe

Step 1: Pressure Cook or Roast the Chicken with Flavor

Start by combining the chicken, garlic, shallots, pickled ginger, chili powder, soy sauce or tamari, sriracha, and two cups of fresh pineapple chunks in your Instant Pot. Cook on high pressure for 10 minutes. This fast cooking method locks in a juicy, flavorful chicken that shreds beautifully. If you’re using an oven, roast everything together at 425°F for 30 minutes until the chicken is tender and practically falling apart—either way works perfectly.

Step 2: Broil for Charred Perfection

Once the chicken is cooked, shred it and toss in the sauce left in the pot or dish. Spread it on a greased baking sheet and add sliced jalapeños on top. Broil it for 10 to 15 minutes until you see some nice charring. Keep a close eye at this stage because it’s easy to go from beautifully charred to burnt in no time.

Step 3: Toss the Pineapple Salsa

While the chicken is broiling, combine one cup of fresh pineapple chunks with chopped cilantro for a quick salsa. It’s fresh, slightly tangy, and adds a juicy crunch that’s absolutely essential for these tacos.

Step 4: Whip Up the Jalapeño Basil Ranch

Blend together sour cream (or Greek yogurt), mayo, lemon juice, Worcestershire sauce, plenty of fresh basil and cilantro, chives, and one roasted jalapeño (seeds removed if you want it mild). Season to taste with salt and pepper. This creamy, herbaceous ranch is the final touch that elevates the whole taco experience.

Step 5: Build Your Tacos and Serve

Warm your tortillas (corn or flour, your call), add a handful of shredded lettuce, a generous scoop of the charred chicken mixture, fresh pineapple salsa, and a drizzle of the jalapeño basil ranch. If you love avocado like I do, definitely add a few slices for extra creaminess and richness.

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Pro Tips for Making Hawaiian Chicken Tacos with Pineapple Salsa Recipe

  • Don’t Skip the Broiler: That quick broil with jalapeños adds the perfect char and deepens the flavor—watch it like a hawk!
  • Adjust Sriracha to Taste: Start small if you’re cautious about heat; you can always add more after cooking.
  • Roast Your Jalapeño for Ranch: Roasting adds smoky depth to the ranch that’s unbeatable and worth the extra step.
  • Fresh Herbs Matter: Use fresh basil, cilantro, and chives in the ranch for a vibrant, fresh taste—you won’t regret it.

How to Serve Hawaiian Chicken Tacos with Pineapple Salsa Recipe

Three grilled corn tortillas with dark char marks lie on a white plate lined with parchment paper, each folded open and filled with several layers. The bottom layer is bright green shredded lettuce, topped with reddish-brown shredded cooked meat. Scattered on top are small chunks of yellow pineapple and fresh green cilantro leaves. A creamy light green sauce is drizzled over the meat in uneven dollops. To the right side of the plate are lime wedges, some whole and some squeezed, with fresh green basil and purple edible flowers next to them. In the top left corner, a glass jar holds more of the creamy green sauce. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Hawaiian Chicken Tacos with Pineapple Salsa, tropical chicken taco recipe, easy Hawaiian chicken tacos, pineapple salsa chicken tacos, flavorful taco recipes

Garnishes

I love finishing these tacos with a few slices of ripe avocado and an extra sprinkle of chopped cilantro. A wedge of lime for squeezing over the top adds just the right brightness. If you want a little crunch, add some shredded lettuce or even thinly sliced radishes for a peppery bite.

Side Dishes

My go-to sides with these tacos are a simple Mexican street corn salad or some cilantro-lime rice—it pairs beautifully without overshadowing those tropical flavors. A crisp green salad or black bean salad also works brilliantly to round out the meal.

Creative Ways to Present

For parties, I’ve laid out mini tortillas with the shredded chicken, salsa, and jalapeño basil ranch in serving dishes and let everyone build their own. It’s fun, interactive, and everyone loves customizing their taco just how they like it. You could also serve these in lettuce wraps for a low-carb, fresh option that looks amazing on a festive board.

Make Ahead and Storage

Storing Leftovers

I store leftover shredded chicken and pineapple salsa separately in airtight containers in the fridge. This keeps everything fresh and lets me quickly throw together tacos for lunches or fast dinners during the week.

Freezing

The cooked chicken portion freezes really well if you want to batch prepare. Just freeze in a sealed container or freezer bag, and thaw it overnight in the fridge. I avoid freezing the pineapple salsa since fresh diced pineapple tastes best left chilled.

Reheating

To reheat, warm the chicken gently in a skillet or microwave until heated through—avoid drying it out by adding a splash of water or extra sauce if needed. Refresh your pineapple salsa with a quick stir, and don’t forget to warm your tortillas before assembling.

FAQs

  1. Can I use chicken thighs or breasts for this Hawaiian Chicken Tacos with Pineapple Salsa Recipe?

    Yes! Both work well. Chicken thighs tend to be juicier and more forgiving during cooking, but chicken breasts are lean and faster to cook. If using breasts, just keep an eye on cooking times to avoid drying out.

  2. Do I have to use an Instant Pot for this recipe?

    Not at all! You can easily cook the chicken in the oven or crockpot following the instructions. The Instant Pot just speeds up the process without sacrificing flavor.

  3. Can I make this recipe dairy-free?

    Absolutely. Substitute the sour cream and mayo in the ranch with dairy-free alternatives like coconut yogurt and vegan mayo. The flavor stays creamy and fresh.

  4. How spicy is this recipe and can I adjust it?

    The heat level is moderate but adjustable. You can reduce or increase the sriracha and the amount of jalapeños based on your heat tolerance. Roasting the jalapeños before adding them to the ranch mellows their heat while adding smoky flavor.

  5. What type of tortillas work best with these tacos?

    I love using warm corn tortillas as they add a nice texture and authenticity, but flour tortillas work just as well if that’s what you have. Warming them before serving makes a big difference in taste and pliability.

Final Thoughts

This Hawaiian Chicken Tacos with Pineapple Salsa Recipe holds a special place in my heart—it’s bright, fun, and easy to make, yet feels like a treat. Every time I serve these, my family raves about the layers of flavor and the perfect balance of sweet, spicy, and savory. If you’re looking to elevate taco night or impress friends at your next gathering, give this recipe a shot. You’ll be so glad you did!

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Hawaiian Chicken Tacos with Pineapple Salsa Recipe

Hawaiian Chicken Tacos with Pineapple Salsa Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 141 reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: Serves 6
  • Category: Main Dish, Tacos
  • Method: Instant Pot (pressure cooking) primarily with finishing step of Broiling
  • Cuisine: Hawaiian, Fusion, Mexican-inspired
Print Recipe

Description

These Hawaiian Chicken Tacos with Jalapeño Pineapple Salsa are a vibrant, flavorful dish combining tender, juicy chicken cooked with garlic, shallots, and chili powder, topped with a fresh jalapeño pineapple salsa and a creamy jalapeño basil ranch. Perfectly charred tortillas offer a perfect finishing touch for a delightful tropical taco experience. This recipe can be made using an Instant Pot, oven, or crockpot, catering to different cooking preferences while delivering big, bold flavors.

Ingredients

Scale

Chicken and Salsa

  • 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 into 2 cups for cooking and 1 cup for salsa)
  • 1/2 cup fresh cilantro, chopped
  • 1–2 jalapeños
  • warm tortillas
  • shredded lettuce, for serving
  • avocado slices, for serving

Jalapeño Basil Ranch

  • 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
  • Kosher salt and black pepper, to taste
  • 1 roasted jalapeño, seeded if desired

Instructions

  1. Cook the Chicken: In an Instant Pot, combine chicken, garlic, shallots, pickled ginger, chili powder, soy sauce or tamari, sriracha (1-3 tablespoons based on heat preference), and 2 cups of fresh pineapple chunks. Seal the lid and cook on high pressure for 10 minutes. Alternatively, roast at 425°F for 30 minutes or slow cook on low for 3-4 hours (high for 2 hours) with the same ingredients.
  2. Shred and Broil: Once cooking is complete, shred the chicken and toss it in the cooking sauce. Spread the mixture on a greased baking sheet, add the jalapeños, and broil on high for 10-15 minutes until the edges develop charred spots, watching closely to prevent burning.
  3. Prepare the Pineapple Salsa: While the chicken broils, toss the remaining 1 cup of fresh pineapple chunks with chopped cilantro to make a fresh, bright salsa.
  4. Make the Jalapeño Basil Ranch: Combine sour cream or Greek yogurt, mayonnaise, lemon juice, Worcestershire sauce, basil, cilantro, chives, and one roasted jalapeño (seeded if preferred) in a blender. Blend until creamy and smooth. Season with kosher salt and black pepper to taste.
  5. Assemble Tacos: Stuff the charred tortillas with the shredded Hawaiian chicken mixture and pineapple salsa. Top with shredded lettuce, avocado slices, and a generous drizzle of the creamy jalapeño basil ranch. Serve immediately.

Notes

  • If you don’t have an Instant Pot, simmer the chicken and marinade on the stovetop until fork-tender.
  • Adjust sriracha quantity in the chicken marinade to suit your preferred spice level.
  • For a milder ranch, remove seeds from the roasted jalapeño before blending.
  • To add more texture, consider thickening the cooking sauce with a little cornstarch slurry before broiling.
  • This recipe doubles well—just double the ingredients and adjust cooking times accordingly.
  • Mango salsa can be a delicious alternative to pineapple salsa for a different tropical twist.

Nutrition

  • Serving Size: 1 taco (approximate)
  • Calories: 350
  • Sugar: 8g
  • Sodium: 700mg
  • Fat: 15g
  • Saturated Fat: 3g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 28g
  • Cholesterol: 70mg

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