These instant Hawaiian chicken tacos are so good. Juicy pineapple and spiced chicken crisp under the oven, stuffed into tortillas, and rolled with creamy jalapeno ranch salad.

Can we just confirm that my idea of a good dinner starts with an Instant Pot and ends with juicy pineapple and spiced chicken crunched under the oven, stuffed into a tortilla, and rolled with a creamy jalapeno ranch salad?

These tortillas are bouncy, delicious, and joyful. I may be happy. Putting some pantry ingredients together, pressing the instant pot, taking my team out for a walk, and coming home for dinner almost ready is almost the same as winning a million dollars. Almost.

Instant pot lovers, where are you?

Do you prefer watching rather than reading?

Instant Hawaiian chicken! Let’s get started.

Okay, here’s all the pretty stuff in IP.

And here’s the less-pretty situation after cooking.

This is the beautiful result of putting the whole thing under the oven for a while (this is borrowed from the stew pot).

Remember the sauce!

A Mexican farm? It will take you only a short time.

Everything goes into a food processor or blender until they are smooth.

Toss this cream with the cabbage, stuff it into tortillas (these are La Tortilla Factory corn and flour mix tortillas—I’m not authentic, but they’re an absolutely delicious favorite), drizzle with a little sauce, and because of the sauce, live your best spring life.

Juicy, sweet, and just a little bit spicy… that would be a yes, yes, and yes.

These Hawaiian chicken tacos would be great with some water can margaritas and a small 2-minute bowl of guacamole dip (like guacamole, but not guacamole) as an appetizer while you wait for the tacos to finish.

Chips and dips, drinks, and super fresh elastic tortillas… My favorite sign is that warm weather is coming. 😍

Instant Pot Hawaiian Chicken Tacos: FAQs

Can I use canned pineapple instead of fresh?

Absolutely!

Can I use chicken breasts instead of chicken thighs?

I should think so! The cooking time should be the same.

Is there a good substitute for mayonnaise in the sauce?

Whole-fat Greek yogurt works great!

Preparation: Preheat oven to 475 degrees (broiler setting).

Instant pot: Place all chicken ingredients in an instant pot and cook under high pressure for 10 minutes (20 minutes if frozen). Release the pressure and chop the chicken directly into the pan.

To roast: Place the chopped chicken on a baking sheet lined with tin foil. Bake for 10-15 minutes, until browned.

For the sauce: jalapeno blitz the ingredients in a food processor until smooth. Toss some dressing and chopped cabbage into a salad.

Finished: Add the chicken to the hot tortilla, serve with salad and extra jalapeno ranch, avocado slices, extra pineapple, coriander, red onion, etc.

Cook in a slow cooker: Since the chicken cooks quickly, turn the heat up for 2-3 hours or down for 4-5 hours. Then chop and brown.

Do this on the stovetop: saut the vegetables and spices, add the chicken, add a little more liquid (maybe 1/2 cup to 1 cup), and let it simmer. Then chop and brown.

Frozen plate

Freeze together:

One and a quarter pounds. Boneless, skinless chicken drumsticks

2 cups fresh pineapple, chopped

1 jalapeno, chopped (remove ribs/seeds to reduce heat)

Half a red onion, finely chopped

3 cloves garlic, minced

1 teaspoon cayenne pepper

1 TSP cumin

1 TSP salt

1 TBSP salad dressing

One tablespoon of yellow mustard

Instant pot instructions: Add 1/4 cup of water before cooking. High pressure 20 minutes + quick release.

Instructions for the slow cooker: Add 1/4 cup of water before cooking. Set on high for 4 hours (defrost first).

Final step: Shred the chicken and serve with salad and jalapeno ranch tortillas.