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Weeknight-style Hawaiian inspired Chicken Tacos with Jalapeño Pineapple Salsa. Shredded crispy chicken in a tangy Hawaiian-inspired Hula Sauce with pickled ginger, pineapple, and sriracha. Cooked quickly in the instant pot, or use the oven or crockpot – use the method that works best for you. Serve each crispy chicken taco with homemade creamy basil ranch dressing and fresh jalapeño pineapple salsa. These fun summery tacos are the perfect weeknight dinner. Use the leftover chicken for sandwiches and salads.
I’ve been making these tacos, or a variation, since the early days of creating recipes. Over the years I’ve shared them in the form shrimp and salmon tacos, but now for the original shredded chicken variation. My brothers are obsessed with these. Especially my older brother, Trevor, who is constantly telling me to make more Hawaiian-inspired recipes.
We love anything with a spicy, sweet, tangy kick. And any dinner that’s ready in less than an hour is an immediate yes during the summer.
Here are details
You can make these tacos in 1 of 3 ways. The instant pot, the oven, or the crockpot. I always use the instant pot or the oven. I never plan ahead enough for the crockpot.
Basically, we’re seasoning the chicken, cooking it, shredding it, then throwing the saucy chicken under the broiler to get crispy. For the chicken, I love to toss it together with garlic, shallots, and pickled sushi-style ginger. In my opinion, using sushi-style ginger is the secret here. It caramelizes so wonderfully and adds such a yummy, spicy bite.
Then, I do tamari, sriracha, and fresh pineapple chunks. Let the chicken cook in the sauce, then shred. Cooking the chicken in the sauce ensures that it doesn’t dry out.
Once the chicken is shredded, I add 1 or 2 whole jalapeños. Broil together until the jalapeños roast and the chicken becomes caramelized, watch carefully.
While the chicken is cooking, I make my current go-to sauce, jalapeño basil ranch. It’s a mix of yogurt, mayo, lemon, Worcestershire, fresh basil, fresh cilantro, chives, and lots of pepper. Now this is when I toss in the roasted jalapeños from above. I leave everything in, seeds and all, but you do what works for you!
Then toss the remaining pineapple with fresh cilantro and a squeeze of lime juice. Put everything together in the tacos.
I assemble as follows: charred flour tortillas, smashed avocado, lettuce, ranch, and a few spoonfuls of chicken. Finish with the pineapple chunks and ranch!
Hawaiian inspired Chicken Tacos – simple to make, but so yummy and fun for spring and summer nights. My family loves these, spicy, tangy tacos. The ranch is a must, so don’t skip it!
Looking for more simple weeknight recipes? Here are a few favorites:
One Pan Lemon Pepper Yogurt Chicken and Rice
Crispy Jalapeño Cream Cheese Buffalo Chicken Taquitos
Sheet Pan Buffalo Chicken Pizza
Healthier Homemade Crunchwrap Supreme
Crispy Chipotle Chicken Tacos with Cilantro Lime Ranch
Lastly, if you make these Hawaiian inspired Chicken Tacos with Jalapeño Pineapple Salsa, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Hawaiian Chicken Tacos with Jalapeño Pineapple Salsa
Servings: 6
Calories Per Serving: 362 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 pounds chicken breasts or thighs
- 4 cloves garlic, chopped
- 2 shallots, chopped
- 1/3 cup pickled ginger
- 2 teaspoons chili powder
- 1/3 cup soy sauce or tamari
- 1-3 tablespoons sriracha
- 3 cups fresh pineapple chunks
- 1/2 cup fresh cilantro, chopped
- 1-2 jalapeños
- warm tortillas, shredded lettuce, and avocado for serving
Jalapeño Basil Ranch
- 1/2 cup sour cream or plain Greek yogurt
- 1/3 cup mayo
- 2 teaspoons lemon juice
- 2 teaspoons Worcestershire
- 1 cup fresh basil
- 1/2 cup fresh cilantro
- 1/4 cup chopped fresh chives
- kosher salt and black pepper
Instructions
- 1. In the instant pot combine the chicken, garlic, shallots, ginger, chili powder tamari, sriracha, and 2 cups pineapple. Cook 10 minutes on high pressure. 2. Preheat the broiler to high. When finished cooking, shred the meat and toss with the sauce. Spoon the chicken and sauce onto a greased baking sheet. Add the jalapeños. Broil 10-15 minutes, until charring, watch closely. 3. Meanwhile, toss 1 cup of pineapple with the cilantro.4. To make the Jalapeño Ranch. Combine all ingredients in a blender. Add 1 roasted jalapeño, seeded if desired. Blend until creamy. Season with salt.5. Stuff the chicken and pineapple chunks into charred tortillas. Serve with ranch.
Oven
- 1. Preheat the oven to 425°. In a baking dish, mix the chicken, garlic, shallots, ginger, chili powder, tamari, sriracha, and 2 cups pineapple. Roast 30 minutes, until tender and falling apart. Finish as directed above through step 2.
Crockpot
- 1. In the crockpot, combine the chicken, garlic, shallots, ginger, chili powder tamari, sriracha, and 2 cups pineapple. Cover and cook on LOW for 3-4 hours or on HIGH for 2 hours. Finish as directed above through step 2.
Another great recipe! These flavors were so great! I broiled the chicken/jalapeño for closer to 15mins since my oven isn’t that hot, so definitely keep an eye and adjust timing! I also just took store bought ranch (Tessamae’s at Whole Foods. So good!) and blended it with some lime juice, cilantro, basil, chive and the roasted jalapeño. Delicious recipe that will be on the repeat!
Hey Amberlee,
Fantastic!! So glad to hear that this recipe was a hit, thanks for making it:)
This was so good! Very easy to prepare (used the InstantPot) and incredible flavors. My wife and I wanted to keep eating but we were so full!
Hi Daniel,
Happy Wednesday!! I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! xx
Here to say this is a favorite! My 2 and 4 year olds love it too so it’s in the permanent rotation. I love the ease of putting it in the crockpot in anticipation of a busy night knowing we’ve got a yummy meal waiting for us after school and lessons. Thanks Tiegan!
Hey Larkin,
Happy Wednesday!! I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! xx
I baked the chicken in the sauce, and it’s delicious! I don’t know if I’m just in a fog today or not, but after I shred the chicken do I put it back in the sauce and broil it? And do I mix the meat afterwards in the sauce mixture so folks get bits of the ginger, etc? Thanks for the recipe
Hey Kathy,
Amazing!! Love to hear that this recipe was enjoyed and sharing your feedback! Thanks for making it:) Yup, you can go ahead and follow all of those instructions as written:) xx
The flavor combinations truly are “the bomb”! I will definitely be making this again. Also, I might try adding bell pepper and cashews to the meat mixture and serving it over rice?
Hey Emily,
Happy Monday!!☀️🌊 I appreciate you making this recipe and your comment, so glad to hear that it was a hit! Yes, that sounds delicious!! xT
I would love to try this recipe but already have pork on hand instead of chicken. What do you think about substituting pork for chicken? TIA
Hi Laurie,
Sure, pork would work well for you! Let me know if you give this recipe a try, I hope you love it! xT
Sweet, spicy, creamy, crispy, fresh! Sooooo good! Again, any dressing recipe from Half-baked Harvest is just insanely delicious!
Thanks so much for trying this recipe Kelle!! I love to hear that it was a winner and appreciate you making it! xx
My husband and I absolutely loved these chicken tacos! I chose the crock pot method, which was a breeze. Charring everything under the broiler was the best surprise. Delicious!
Hi Danielle,
Awesome!!😎 Thanks so much for giving this recipe a try and sharing your feedback, so glad to hear it turned out well for you! xT
The flavor combinations in this recipe are the bomb!!!!!
I made this for dinner tonight for the hubby and myself and we loved it!
I did the crock-pot version (so I could cook and clean the house at the same time) and it turned out perfect.
Thank you for all your great recipes!!!
Hi Sarah,
Happy Monday!! Thanks so much for trying this recipe out, I love to hear that it turned out well for you! Have a great week! xT
I made this tonight and it was so good! The flavors were perfect together and it will now be on repeat in our house! Such a great summer taco recipe!
Hi Katie,
Happy Friday! I am thrilled to hear that this recipe was a winner, thanks a lot for making it and sharing your review!🍓🍑 xT
Do you have rough measurements for the herbs if using dried ? I know flavor won’t be as good, but we don’t have fresh on hand right now.
Hi Lauren,
I would cut the measurements in half for the herbs. Let me know if you give this recipe a try, I hope you love it! xT
This was FANTASTIC! Everyone raved! So much flavor! Can’t wait to make it again!
Hi Tami,
Fantastic!! I appreciate you making this recipe and your comment, love to hear that it turned out well for you!🍒🥭
Great and easy! I used the oven method and it was as expected. I did leave out the sriracha because I thought I had it and didn’t. It was still good. I have enjoyed every recipe I’ve ever made of yours!
Hi Katie,
Fantastic!! I appreciate you making this recipe and your comment, love to hear that it turned out well for you!🍒🥭
Another great taco recipe Tieghan! I do have say that the prep time took me way longer than 15 min. Maybe I am a slow chopper. Well worth the effort!
My husband and I love all your recipie’s. My husband is always excited when I tell him we are having an HBH meal for dinner.
Hi Julie,
Fantastic!! I appreciate you making this recipe and your comment, love to hear that it turned out well for you!🍒🥭
excellent and easy!
Hey Kathy,
Wonderful!! I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! xT