Weeknight-style Hawaiian inspired Chicken Tacos with Jalapeño Pineapple Salsa. Shredded crispy chicken in a tangy Hawaiian-inspired Hula Sauce with pickled ginger, pineapple, and sriracha. Cooked quickly in the instant pot, or use the oven or crockpot – use the method that works best for you. Serve each crispy chicken taco with homemade creamy basil ranch dressing and fresh jalapeño pineapple salsa. These fun summery tacos are the perfect weeknight dinner. Use the leftover chicken for sandwiches and salads.
I’ve been making these tacos, or a variation, since the early days of creating recipes. Over the years I’ve shared them in the form shrimp and salmon tacos, but now for the original shredded chicken variation. My brothers are obsessed with these. Especially my older brother, Trevor, who is constantly telling me to make more Hawaiian-inspired recipes.
We love anything with a spicy, sweet, tangy kick. And any dinner that’s ready in less than an hour is an immediate yes during the summer.
Here are details
You can make these tacos in 1 of 3 ways. The instant pot, the oven, or the crockpot. I always use the instant pot or the oven. I never plan ahead enough for the crockpot.
Basically, we’re seasoning the chicken, cooking it, shredding it, then throwing the saucy chicken under the broiler to get crispy. For the chicken, I love to toss it together with garlic, shallots, and pickled sushi-style ginger. In my opinion, using sushi-style ginger is the secret here. It caramelizes so wonderfully and adds such a yummy, spicy bite.
Then, I do tamari, sriracha, and fresh pineapple chunks. Let the chicken cook in the sauce, then shred. Cooking the chicken in the sauce ensures that it doesn’t dry out.
Once the chicken is shredded, I add 1 or 2 whole jalapeños. Broil together until the jalapeños roast and the chicken becomes caramelized, watch carefully.
While the chicken is cooking, I make my current go-to sauce, jalapeño basil ranch. It’s a mix of yogurt, mayo, lemon, Worcestershire, fresh basil, fresh cilantro, chives, and lots of pepper. Now this is when I toss in the roasted jalapeños from above. I leave everything in, seeds and all, but you do what works for you!
Then toss the remaining pineapple with fresh cilantro and a squeeze of lime juice. Put everything together in the tacos.
I assemble as follows: charred flour tortillas, smashed avocado, lettuce, ranch, and a few spoonfuls of chicken. Finish with the pineapple chunks and ranch!
Hawaiian inspired Chicken Tacos – simple to make, but so yummy and fun for spring and summer nights. My family loves these, spicy, tangy tacos. The ranch is a must, so don’t skip it!
Looking for more simple weeknight recipes? Here are a few favorites:
One Pan Lemon Pepper Yogurt Chicken and Rice
Crispy Jalapeño Cream Cheese Buffalo Chicken Taquitos
Sheet Pan Buffalo Chicken Pizza
Healthier Homemade Crunchwrap Supreme
Crispy Chipotle Chicken Tacos with Cilantro Lime Ranch
Lastly, if you make these Hawaiian inspired Chicken Tacos with Jalapeño Pineapple Salsa, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Hawaiian Chicken Tacos with Jalapeño Pineapple Salsa
Calories Per Serving: 362 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 1. In the instant pot combine the chicken, garlic, shallots, ginger, chili powder tamari, sriracha, and 2 cups pineapple. Cook 10 minutes on high pressure. 2. Preheat the broiler to high. When finished cooking, shred the meat and toss with the sauce. Spoon the chicken and sauce onto a greased baking sheet. Add the jalapeños. Broil 10-15 minutes, until charring, watch closely. 3. Meanwhile, toss 1 cup of pineapple with the cilantro.4. To make the Jalapeño Ranch. Combine all ingredients in a blender. Add 1 roasted jalapeño, seeded if desired. Blend until creamy. Season with salt.5. Stuff the chicken and pineapple chunks into charred tortillas. Serve with ranch.
1. Preheat the oven to 425°. In a baking dish, mix the chicken, garlic, shallots, ginger, chili powder, tamari, sriracha, and 2 cups pineapple. Roast 30 minutes, until tender and falling apart. Finish as directed above through step 2.
1. In the crockpot, combine the chicken, garlic, shallots, ginger, chili powder tamari, sriracha, and 2 cups pineapple. Cover and cook on LOW for 3-4 hours or on HIGH for 2 hours. Finish as directed above through step 2.