Ingredients
Chicken and Marinade
- 1.25 lbs. boneless skinless chicken thighs
- 2 cups fresh pineapple, finely chopped
- 1 jalapeño, minced (ribs and seeds removed for less heat)
- 1/2 red onion, minced
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 tablespoon sriracha
- 1 tablespoon yellow mustard
- 1/4 cup water
Jalapeño Ranch Slaw Dressing
- 1/2 cup mayonnaise
- 1/4 cup olive oil
- 1/4 cup water
- 1 tablespoon white vinegar
- 1 jalapeño (ribs and seeds removed for less heat)
- 1 clove garlic
- 1 teaspoon dried dill (or about 1/4 cup fresh dill)
- 1/4 cup fresh parsley
- 1/4 cup fresh chives (or substitute 1/2 teaspoon onion powder)
- 1/2 teaspoon salt
- Black pepper to taste
Additional
- Cabbage for the slaw (finely shredded)
- Tortillas (corn or flour, warmed)
- Optional toppings: avocado slices, extra pineapple chunks, cilantro, red onion, etc.
Instructions
- Prep: Begin by mincing the jalapeño (removing ribs and seeds if you prefer less heat), red onion, and garlic. Finely chop fresh pineapple and shred the cabbage for the slaw.
- Preheat Broiler: Set your oven broiler to 475°F (246°C) to get it ready for finishing the chicken after pressure cooking.
- Cook Chicken in Instant Pot: Add the chicken thighs, chopped pineapple, minced jalapeño, red onion, garlic, chili powder, cumin, salt, sriracha, yellow mustard, and water into the Instant Pot. Secure the lid and set it to cook on high pressure for 10 minutes if using fresh chicken, or 20 minutes if the chicken is frozen. Once cooking is complete, carefully release the pressure according to manufacturer guidelines. Use two forks directly in the pot to shred the chicken, mixing it well with the flavorful juices.
- Broil Chicken: Transfer the shredded chicken onto a foil-lined baking sheet in an even layer. Place under the preheated broiler for 10-15 minutes until the chicken edges turn golden and slightly charred, adding depth and caramelization to the flavor.
- Prepare Jalapeño Ranch Dressing: While the chicken is broiling, combine mayonnaise, olive oil, water, white vinegar, jalapeño, garlic, dill, parsley, chives (or onion powder), salt, and black pepper in a food processor. Pulse until the dressing is smooth and creamy.
- Make the Slaw: Toss some of the freshly made jalapeño ranch dressing with the shredded cabbage until well coated. Adjust seasoning if needed.
- Assemble Tacos: Warm tortillas and fill each with a generous amount of broiled Hawaiian chicken. Top with the jalapeño ranch slaw and any additional toppings you like such as avocado slices, extra pineapple chunks, cilantro, and red onion. Drizzle with extra jalapeño ranch dressing for added flavor.
- Serve: Serve immediately for a vibrant, satisfying taco experience that balances sweet, spicy, and savory notes beautifully.
Notes
- Removing ribs and seeds from jalapeños reduces heat without losing flavor.
- Broiling the chicken after shredding adds a delicious caramelized texture.
- The jalapeño ranch dressing can be made ahead and stored in the fridge for up to 3 days.
- Use fresh pineapple for the best natural sweetness; canned can be used in a pinch but drain well.
- Customize spice levels by adjusting the amount of jalapeño and sriracha.
- For gluten-free tacos, use corn tortillas.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Hawaiian Fusion
