comment icon 542 more comments These tacos are springy, delicious, and just plain happy. Er, maybe it’s me that’s happy? And probably because throwing some pantry ingredients together, pressing start on the Instant Pot, taking my crew for a walk, and coming home to dinner almost done is almost the same as winning a million dollars. Almost. Instant Pot lovers, where you at?
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Instant Pot Hawaiian Chicken! Let’s Do This.
Okay, here’s everything nice and pretty in the IP. And here’s the less-pretty situation after cooking. And here’s the pretty-again end result after popping the whole thing under the broiler for a bit (borrowing that one from these crockpot carnitas).
Don’t Forget About The Sauce!
Jalapeño Ranch? Won’t take you two seconds. Everything goes in the food processor or blender till it’s smooth. Toss that creamy goodness with cabbage, stuff it all into tortillas (these are La Tortilla Factory corn and flour blend tortillas – my not authentic but totally delicious favorites), drizzle with a little more sauce because SAUCE, and live your best spring life. Juicy, sweet, and just a little bit spicy… that would be a yes, yes, and yes. These Hawaiian chicken tacos would go great with some pitcher-style margaritas, plus a lil bowl of this 2 minute avocado dip (like guac but not guac) as an appetizer while you wait for those tacos to finish. Chips and dip, drinks, and super fresh springy tacos… my favorite signs of warmer days ahead. 😍
Tacos! Tacos! Tacos!
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One More Thing!
This recipe is part of our collection of best healthy gluten-free recipes. Check it out! 4.7 from 176 reviews
1.25 lbs. boneless skinless chicken thighs 2 cups fresh pineapple, finely chopped 1 jalapeño, minced (remove ribs and seeds for less heat) half of a 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
1/2 cup mayonnaise 1/4 cup olive oil 1/4 cup water 1 tablespoon white vinegar 1 jalapeño (remove ribs and seeds for less heat) 1 clove garlic 1 teaspoon dried dill (or about 1/4 cup fresh) 1/4 cup fresh parsley 1/4 cup fresh chives (or sub 1/2 teaspoon onion powder) 1/2 teaspoon salt black pepper to taste
Extras:
Cabbage for the slaw Tortillas Any extra toppings you like
Making this on a stovetop: Sauté the vegetables and spices, add the chicken, add a little more liquid (maybe 1/2 cup to 1 cup), and let it simmer down. Then shred and brown. Freezer Meal Version
