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Hawaiian Chicken Tacos with Jalapeño Pineapple Salsa Recipe

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4 from 2 reviews

These Hawaiian Chicken Tacos with Jalapeño Pineapple Salsa offer a flavorful fusion of tender, juicy chicken cooked with tropical pineapple and a spicy jalapeño kick. This vibrant dish combines Asian-inspired marinade ingredients like tamari and pickled ginger with fresh herbs and a creamy Jalapeño Ranch dressing, all served in warm, charred tortillas for a perfect balance of sweet, spicy, and savory flavors. Ideal for a fun and festive meal, these tacos can be prepared using an Instant Pot, oven, or crockpot, making them versatile and easy to enjoy any day.

Ingredients

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: 2 cups for cooking, 1 cup for salsa)
  • 1-2 jalapeños

For Serving

  • warm tortillas
  • shredded lettuce
  • avocado slices

Jalapeño Ranch Dressing

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

Instructions

  1. Cook the Chicken: In the Instant Pot, combine the chicken, garlic, shallots, pickled ginger, chili powder, tamari (or soy sauce), sriracha, and 2 cups of fresh pineapple chunks. Cook on high pressure for 10 minutes until the chicken is fully cooked and tender.
  2. Shred and Broil: Preheat the broiler to high. Once the chicken is done, shred the meat directly in the pot and toss it with the cooking sauce. Spoon the chicken and sauce onto a greased baking sheet, add the jalapeños whole or sliced, and broil for 10-15 minutes until the edges char and caramelize. Watch closely to prevent burning.
  3. Prepare the Pineapple Salsa: While the chicken broils, toss the remaining 1 cup of fresh pineapple chunks with the chopped cilantro to create a fresh, sweet salsa.
  4. Make the Jalapeño Ranch Dressing: In a blender, combine sour cream (or Greek yogurt), mayo, lemon juice, Worcestershire sauce, fresh basil, cilantro, chives, and one roasted jalapeño (seeded if preferred). Blend until creamy and smooth. Season with kosher salt and black pepper to taste.
  5. Assemble the Tacos: Warm the tortillas and char them slightly if desired. Fill each tortilla with shredded chicken, pineapple salsa, shredded lettuce, and avocado slices. Drizzle generously with the jalapeño ranch dressing. Serve immediately for the best flavor and texture.

Notes

  • For alternative cooking methods, the chicken can be roasted in the oven at 425°F for 30 minutes or cooked in a crockpot on low for 3-4 hours or high for 2 hours before shredding and broiling.
  • Adjust the amount of sriracha and jalapeños based on your preferred spice level.
  • Seed the jalapeños for a milder salsa and ranch dressing, or leave seeds in for extra heat.
  • Use gluten-free tamari to make the recipe gluten-free, and substitute the mayo and sour cream with vegan alternatives to make it vegan.
  • Leftover chicken can be refrigerated for up to 3 days or frozen for longer storage.

Find it online: https://yumntasty.com/hawaiian-chicken-tacos-with-jalapeno-pineapple-salsa-recipe/