Zesty Hawaiian Chicken Tacos with Jalapeño Pineapple Salsa

Here are my hawaiian chicken tacos with jalapeño pineapple salsa, featuring tender marinated chicken with soy sauce and sriracha, grilled pineapple chunks, a fresh and spicy pineapple salsa, and a creamy herb sauce, all wrapped up in warm tortillas.

These tacos have become our go-to dinner on busy weeknights when we want something that feels special but comes together pretty easily. The sweet pineapple with the spicy jalapeños is such a good combo, and my kids actually eat them without complaining!

What Kind of Chicken Should I Use?

Both chicken breasts and thighs work great for these tacos, so feel free to use whichever you prefer or have on hand. Thighs tend to be a bit more forgiving since they have more fat, which means they stay juicier even if you accidentally overcook them a little. Breasts are leaner and will give you a lighter taco, but just be careful not to dry them out. If you’re short on time, you can even use a rotisserie chicken from the store – just shred it up and toss it with the sauce for a super quick weeknight dinner.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps – here are some easy substitutions:

• Chicken breasts or thighs: Both work great here, but if you only have one or the other, go for it. Thighs stay juicier during cooking, while breasts are leaner. You could also use pork tenderloin cut into chunks for a different spin.
• Pickled ginger: If you don’t have pickled ginger, use 2 tablespoons of fresh grated ginger plus 1 tablespoon of rice vinegar to get that tangy, zingy flavor.
• Fresh pineapple: Canned pineapple chunks work in a pinch – just drain them well and pat dry before using. Fresh mango is also a tasty tropical alternative.
• Soy sauce or tamari: Coconut aminos make a good substitute if you’re avoiding soy, though the flavor will be slightly sweeter and less salty.
• Fresh herbs: The basil, cilantro, and chives add great flavor, but if you’re missing one or two, just use more of what you have. Not a cilantro fan? Swap it for extra basil or parsley.
• Shallots: Regular yellow or red onions work just fine – use about half a medium onion in place of the two shallots.
• Greek yogurt or sour cream: These are interchangeable in the sauce, so use whichever you prefer or have on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake when making these tacos is over-broiling the chicken, which can dry it out fast – keep a close eye on it and pull it from the oven as soon as you see some nice charred edges, usually around 8-10 minutes.

Another common error is forgetting to deseed the jalapeños before broiling, which can make your salsa way too spicy for most people, so slice them in half and scrape out the seeds and white membranes if you want to control the heat level.

Don’t skip shredding the chicken into smaller pieces before broiling, as larger chunks won’t get that crispy, caramelized texture you’re looking for.

Finally, make sure to save some of that cooking liquid from the pot before broiling – if your chicken seems dry after broiling, you can toss it with a few tablespoons of the reserved sauce to bring back the moisture.

What to Serve With Hawaiian Chicken Tacos?

These tacos are already packed with flavor from the pineapple salsa, so I like to keep the sides simple and fresh. A big bowl of cilantro lime rice is perfect for soaking up all those sweet and spicy juices, or you could go with some black beans seasoned with cumin and garlic. For something crunchy, try some tortilla chips with a quick guacamole or just serve them alongside some extra pineapple salsa for dipping. If you want to round out the meal, a simple cabbage slaw dressed with lime juice adds a nice crisp contrast to the rich, creamy sauce on the tacos.

Storage Instructions

Store: Keep the cooked chicken and pineapple salsa in separate airtight containers in the fridge for up to 4 days. The salsa actually gets better after sitting for a few hours as the flavors blend together. Store the basil sauce separately too, and only assemble your tacos when you’re ready to eat so the tortillas don’t get soggy.

Freeze: The cooked chicken freezes great for up to 3 months in a freezer-safe container. I don’t recommend freezing the pineapple salsa though, since the fresh pineapple and jalapeños can get mushy and lose their crisp texture when thawed.

Reheat: Warm the chicken in a skillet over medium heat with a splash of water or chicken broth to keep it moist. You can also microwave it in 30-second intervals, stirring in between. The salsa and basil sauce are best served cold or at room temperature.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1650-1850
• Protein: 175-200 g
• Fat: 55-70 g
• Carbohydrates: 110-130 g

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

Step 1: Prepare Mise en Place and Make the Marinade

• 5 garlic cloves, freshly minced
• 2 shallots, finely diced
• 1/3 cup soy sauce
• 1/4 cup sriracha
• 1 tbsp honey
• 2 1/2 tsp chili powder
• 2 tsp Worcestershire sauce

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.

Step 2: Pressure Cook the Chicken with Pineapple and Aromatics

• 2 lb chicken breast fillets
• minced garlic from Step 1
• diced shallots from Step 1
• 1/2 cup pickled ginger
• 2 cups pineapple, cut into 1-inch chunks
• marinade mixture from Step 1

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.

Step 3: Prepare the Pineapple Salsa and Herb Cream

• 1 cup pineapple, diced into 1/4-inch pieces
• 2 jalapeños, sliced
• 1/2 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1/2 cup Daisy sour cream
• 1/3 cup mayonnaise
• 1 tbsp lemon juice
• 1 cup fresh basil
• 1/4 cup fresh chives
• 1/2 tsp salt
• 1/2 tsp black pepper

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.

Step 4: Shred Chicken and Prepare for Broiling

• cooked chicken from Step 2
• sauce from Step 2
• 2 jalapeños, sliced

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.

Step 5: Char the Chicken Under the Broiler

• charred chicken mixture from Step 4

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.

Step 6: Assemble the Tacos

• 12 corn or flour tortillas, warmed through
• herb cream mixture from Step 3
• 2 cups shredded lettuce
• 2 ripe avocados, sliced
• charred chicken from Step 5
• jalapeño pineapple salsa from Step 3
• 1/2 cup fresh cilantro

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.

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.