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

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Instructions

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.
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.
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.
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.
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