Hawaiian Chicken Tacos with Jalapeño Pineapple Salsa

I’m just going to say it: this is the best taco situation I’ve made all year.

Chicken gets pressure cooked with pineapple and pickled ginger, then charred under the broiler until crispy on the edges. Pile it into warm tortillas with herby ranch and that bright, zippy jalapeño salsa…. it’s a PROBLEM.

Why Broiling Makes This Recipe

Broiling isn’t optional…. it’s the move that turns steamed chicken into CHARRED chicken.

• Spread the chicken in a SINGLE thin layer on the sheet pan (piling causes steaming, and we want char not steam)
• Rack position: 4-6 inches from the broiler element for even browning without scorching
• Stir ONCE around the 7-minute mark to expose new edges to direct heat
• Watch closely after minute 10…. golden to burnt happens in SECONDS
• The jalapeño slices char up alongside the chicken, building smoky heat that raw slices simply can’t deliver

Fresh OR Canned Pineapple Here

Use fresh pineapple. The recipe relies on its firm texture for the 1-inch chunks to hold up during cooking and its bright acidity for the salsa. Fresh fruit caramelizes better under the broiler for superior flavor.

If you must use canned, drain the chunks VERY well and pat them completely dry before cooking. For the salsa, dice the canned pieces smaller (1/4-inch) and drain again. The texture will be softer, but it works.

Here’s How to Make the Chicken Tacos (It’s Easy!)

Whisk together the soy sauce, sriracha, honey, chili powder, and Worcestershire, then stir in the garlic and shallots.

Give it a taste and adjust the heat or salt to your liking, then let it sit so the flavors meld.

Toss the chicken into your pressure cooker with the garlic, shallots, pickled ginger, and pineapple chunks, then pour the marinade over everything.

Cook on high pressure for 10 minutes.

While that cooks, stir together the salsa (diced pineapple, jalapeños, cilantro, lime juice) and blend the herb cream (sour cream, mayo, lemon juice, fresh herbs, salt, pepper). Set both aside.

Release the pressure, shred the chicken, and stir it back into the sauce.

Spread it on a baking sheet, scatter jalapeños on top, and broil on high for 10-15 minutes until the edges are gorgeously charred.

Warm your tortillas, smear on the herb cream, layer in lettuce, avocado, and the charred chicken, then top with the pineapple salsa and a flurry of fresh herbs.

Serve immediately while everything’s warm and the flavors are poppin’.

How to Store & Reheat Leftovers

• STORE components separately. Keep shredded chicken and sauce in an airtight container in the fridge for up to 4 days. Salsa and herb cream go in their own small containers.
• REHEAT chicken gently in a skillet over medium heat or in the oven at 350°F until steaming. The microwave works in a pinch but can make it rubbery.
• Assemble tacos with FRESH tortillas, avocado, and lettuce right before eating. Do NOT reheat the salsa or fresh toppings.

You May Also Like

• Tacos al Pastor
• Corn Salsa Shrimp Tacos
• Hawaiian Chicken Sloppy Joes
• Instant Pot Hawaiian Chicken
• Hawaiian Huli Huli Chicken
• High Protein Cottage Cheese Chicken Taco Bowl

Zesty Hawaiian Chicken Tacos with Jalapeño Pineapple Salsa

Delicious Zesty Hawaiian Chicken Tacos with Jalapeño Pineapple Salsa recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

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.