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hawaiian chicken tacos with jalapeño pineapple salsa

Zesty Hawaiian Chicken Tacos with Jalapeño Pineapple Salsa

Delicious Zesty Hawaiian Chicken Tacos with Jalapeño Pineapple Salsa recipe with step-by-step instructions.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 37 minutes
Servings: 6 servings
Calories: 1750
Ingredients Method

Ingredients
  

For the Hawaiian chicken
  • 2 lb chicken breast fillets
  • 5 garlic cloves, freshly minced
  • 2 shallots, finely diced
  • 1/2 cup pickled ginger
  • 2 1/2 tsp chili powder
  • 1/3 cup soy sauce
  • 1/4 cup sriracha
  • 1 tbsp honey
  • 2 cups pineapple, cut into 1-inch chunks
  • 2 jalapeños, sliced
For the pineapple salsa
  • 1 cup pineapple, diced into 1/4-inch pieces
  • 1/2 cup fresh cilantro, chopped
  • 1 tbsp lime juice
For the jalapeño ranch
  • 1/2 cup Daisy sour cream
  • 1/3 cup mayonnaise
  • 1 tbsp lemon juice
  • 2 tsp Worcestershire sauce
  • 1 cup fresh basil
  • 1/2 cup fresh cilantro
  • 1/4 cup fresh chives
  • 1/2 tsp salt
  • 1/2 tsp black pepper
For serving
  • 12 corn or flour tortillas, warmed through
  • 2 cups shredded lettuce
  • 2 ripe avocados, sliced

Method
 

  1. Mince the garlic cloves and finely dice the shallots, setting them aside. In a small bowl, whisk together the soy sauce, sriracha, honey, chili powder, and Worcestershire sauce to create the marinade base. This allows the flavors to start melding while you prepare the chicken. I like to taste the marinade at this stage—if it needs more heat, add another teaspoon of sriracha, and if it's too salty, a touch of honey balances it out.
  2. Place the chicken breast fillets in a pressure cooker or Instant Pot and add the minced garlic, diced shallots, pickled ginger, and the 2 cups of 1-inch pineapple chunks. Pour the marinade mixture over the chicken, stirring gently to coat everything evenly. Cook on high pressure for 10 minutes, which will cook the chicken through while the pineapple breaks down slightly and infuses the sauce with its sweetness and acidity.
  3. While the chicken cooks, make the jalapeño pineapple salsa by combining the 1 cup of finely diced pineapple (the smaller dice is key for texture), sliced jalapeños, chopped cilantro, and lime juice in a bowl; set aside. In a separate bowl, blend together the sour cream, mayonnaise, lemon juice, and half of the fresh herbs (basil, cilantro, and chives), plus salt and pepper. This herb cream will serve as your cooling, creamy counterpoint to the spiced chicken and bright salsa.
  4. Once the pressure cooker has finished, carefully release the pressure and remove the chicken breasts to a cutting board; let them cool slightly (about 2-3 minutes), then shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot and stir it back into the sauce to coat evenly. Meanwhile, preheat your broiler to high heat. Transfer the shredded chicken and sauce mixture to a large baking sheet, spreading it in an even layer, and scatter the sliced jalapeños across the top.
  5. Broil the chicken mixture for 10-15 minutes, stirring once halfway through, until the edges are lightly charred and caramelized. This charring step builds deep, smoky flavors that complement the sweet pineapple and bright cilantro. Watch carefully to avoid burning—the goal is a light, golden-brown char on the edges of the chicken and some caramelization of the jalapeños.
  6. Warm the corn or flour tortillas if not already done. To build each taco, spread a spoonful of the herb cream from Step 3 on the inside of the tortilla, add a layer of shredded lettuce and sliced avocado, then top with a generous portion of the charred chicken mixture. Finish each taco with a spoonful of the jalapeño pineapple salsa from Step 3, and sprinkle with the remaining fresh herbs if desired. Serve immediately while the chicken is still warm and the flavors are vibrant.