Hey there, my friend. You are about to make the juiciest, most flavor-packed Hawaiian chicken tacos. The Instant Pot does all the work, making the chicken fall-apart tender in no time. And that jalapeño ranch slaw? It takes these tacos to the next level with its creamy, slightly spicy crunch. Get ready for a meal that tastes like a tropical vacation!
Utensils You Need
These are the utensils and equipment you need to make this recipe:
- Instant Pot
- Cutting board
- Sharp knife
- Mixing bowls
- Whisk
- Tongs
- Measuring cups and spoons
- Serving plates
Important Info
- Servings: 6 tacos
- Estimated Cost to make this recipe: Around $12 for all ingredients
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Calories per serving: 350
- Cook method: Instant Pot
- Season: All seasons
- Courses: Main Course
- Cuisine: Hawaiian-inspired
- Diets: DairyFreeDiet (if using dairy-free ranch), GlutenFreeDiet (if using corn tortillas)
How to Make Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch Slaw
Now I am going to tell you what ingredients you need to make this dish and how to prepare it.
Ingredients You Need
For the Hawaiian Chicken:
- 1 ½ lbs boneless, skinless chicken thighs
- 1 cup pineapple juice
- ½ cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp ginger, grated
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp black pepper
- 1 tbsp cornstarch (optional, for thickening)
For the Jalapeño Ranch Slaw:
- 2 cups shredded cabbage (green or purple)
- ½ cup mayonnaise
- ¼ cup buttermilk (or milk of choice)
- 1 tbsp lime juice
- 1 small jalapeño, finely chopped
- 1 tbsp fresh cilantro, chopped
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
For Assembling:
- 6 small flour or corn tortillas
- ½ cup diced pineapple
- ¼ cup chopped red onion
- 1 tbsp fresh cilantro, chopped
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Chicken thighs | Chicken breasts or tofu (for a vegetarian option) |
| Pineapple juice | Orange juice |
| Soy sauce | Coconut aminos or tamari (for gluten-free) |
| Brown sugar | Honey or maple syrup |
| Buttermilk | Plain yogurt mixed with a little water |
| Flour tortillas | Corn tortillas (for gluten-free) |
Instructions
- Prepare the chicken marinade. In a bowl, mix pineapple juice, soy sauce, brown sugar, apple cider vinegar, ginger, garlic, smoked paprika, and black pepper.
- Marinate the chicken. Place the chicken in the Instant Pot and pour the marinade over it. Let it sit for 10 minutes while you prepare the slaw.
- Make the slaw. In a mixing bowl, whisk together mayonnaise, buttermilk, lime juice, jalapeño, cilantro, garlic powder, onion powder, and salt. Toss in the shredded cabbage and mix well. Refrigerate until ready to serve.
- Cook the chicken. Close the Instant Pot lid, set to “Sealing,” and cook on high pressure for 12 minutes. Allow a natural release for 5 minutes, then manually release the remaining pressure.
- Shred the chicken. Remove the chicken from the pot and shred it using two forks. If you want a thicker sauce, turn on “Sauté,” add cornstarch mixed with water, and stir until thickened.
- Warm the tortillas. Heat a pan over medium heat and warm the tortillas for about 30 seconds per side.
- Assemble the tacos. Fill each tortilla with shredded chicken, a spoonful of slaw, diced pineapple, and red onion. Sprinkle with fresh cilantro.
- Serve and enjoy. These tacos are best eaten fresh while the tortillas are warm and the slaw is crisp.
Helpful Tips
- For extra crispy chicken, place the shredded chicken under the broiler for 5 minutes before serving.
- If you like it spicier, add extra jalapeño or a dash of hot sauce to the slaw.
- Store leftover chicken separately from the slaw to keep everything fresh.
- Use fresh pineapple instead of canned for a sweeter and juicier taste.
What to Serve with Instant Pot Hawaiian Chicken Tacos
These tacos go great with:
- Coconut rice
- Grilled corn on the cob
- Black beans
- Avocado slices
- A cold pineapple smoothie
How Do You Serve the Recipe?
I love serving these tacos on a wooden board with extra slaw on the side. A squeeze of fresh lime right before eating makes everything taste even better.
Where Do You Serve This Recipe the Most?
These tacos are perfect for:
- Backyard BBQs: Easy to make and packed with flavor.
- Game nights: A fun, mess-free handheld meal.
- Summer parties: Tropical flavors make it a hit.
- Family dinners: Everyone loves a good taco night.
Storage
Short-Term Storage (Room Temperature)
- If you have leftover tacos, keep them covered on the counter for up to 1 hour.
- If you need to store them longer, refrigerate the components separately.
Refrigeration
- Store the shredded chicken in an airtight container in the fridge for up to 4 days.
- Keep the slaw in a separate container to prevent it from getting soggy.
- Tortillas should be wrapped in foil or stored in a resealable bag.
Freezing
- You can freeze the cooked and shredded chicken in a freezer-safe bag for up to 3 months.
- To use, thaw in the fridge overnight and reheat in a pan or microwave.
- The slaw does not freeze well due to the mayo, so make it fresh when serving.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but they might not be as juicy as thighs. Reduce the Instant Pot cook time to 10 minutes.
How do I make this recipe dairy-free?
Use a dairy-free ranch dressing or swap buttermilk with almond milk and a little vinegar.
Can I make this without an Instant Pot?
Yes. You can cook the chicken in a slow cooker on low for 6 hours or simmer it on the stovetop for 25 minutes.
Is this recipe kid-friendly?
Yes. If your kids don’t like spice, reduce or skip the jalapeño in the slaw.
Can I make this ahead of time?
Yes. Cook the chicken and store it in the fridge. The slaw can be made a few hours ahead but is best eaten fresh.
