Instant Pot Hawaiian Chicken Tacos | Pineapple Chicken Tacos

If you're a fan of tender shredded chicken, juicy pineapple, and sweet and savory dinners that are packed with tropical flavor, you're in for a treat! Learn how to make the easiest Instant Pot Hawaiian Chicken Tacos with pressure-cooked chicken and warm tortillas.

Why You'll Love These Tropical Tacos

• Fast. The Instant Pot cooks the chicken quickly and keeps it tender enough to shred with a fork.
• Easy. Add the chicken and sauce ingredients, pressure cook, shred, thicken, and assemble.
• Flavorful. Pineapple, soy sauce, ginger, garlic, and brown sugar create a delicious balance of sweet, savory, and tangy flavors.
• Versatile. Serve the chicken in tortillas, lettuce wraps, rice bowls, salads, or over noodles.

These Hawaiian chicken tacos combine the fun of taco night with the sweet and savory flavors of pineapple chicken. The saucy shredded chicken is rich and satisfying, while the cool cabbage slaw gives every bite a refreshing crunch.

Why Is It Called Hawaiian Chicken?

The term Hawaiian chicken is often used for recipes that combine chicken with pineapple and a sweet and savory sauce.

Pineapple is strongly associated with tropical cooking and adds both sweetness and acidity to the dish. When paired with soy sauce, garlic, ginger, and brown sugar, it creates a flavor profile that is rich, tangy, and slightly fruity.

While this recipe is not a traditional Hawaiian dish, it is inspired by the tropical flavors commonly found in Hawaiian-style chicken recipes.

What Kind Of Chicken Is Best For Instant Pot Tacos?

Boneless, skinless chicken thighs are an excellent choice for Instant Pot Hawaiian chicken tacos. They stay juicy under pressure and are easy to shred after cooking.

Chicken breasts can also be used if you prefer leaner meat. Since breasts can dry out more easily, use similarly sized pieces and avoid extending the cooking time unnecessarily.

You can also use a combination of chicken breasts and thighs. The thighs add richness, while the breasts provide a lighter texture.

Frozen chicken can work in the Instant Pot, but fresh or fully thawed chicken gives the most predictable cooking results and allows the seasonings to coat the meat more evenly.

Ingredients You'll Need

• Boneless, Skinless Chicken Thighs- The main protein in the recipe. Chicken thighs stay juicy during pressure cooking and shred easily once tender.
• Salt and Black Pepper- Season the chicken and help enhance the sweet and savory sauce.
• Pineapple Juice- Forms part of the cooking liquid and gives the chicken its tropical sweetness. Use juice from canned pineapple for convenience.
• Pineapple Chunks- Add sweet, juicy pieces of fruit to the finished chicken and reinforce the tropical flavor.
• Soy Sauce- Provides saltiness, color, and savory umami flavor. Low-sodium soy sauce gives you better control over the final seasoning.
• Brown Sugar- Adds sweetness and helps create a sticky, glossy sauce after cooking.
• Rice Vinegar- Brightens the sauce and balances the sweetness of the pineapple and brown sugar.
• Garlic- Adds bold savory flavor and keeps the sauce from tasting overly sweet.
• Fresh Ginger- Brings warmth and a lightly spicy aroma that pairs beautifully with pineapple.
• Sesame Oil- Adds a nutty finishing flavor. A little goes a long way, so it is stirred in after pressure cooking.
• Cornstarch- Thickens the cooking liquid into a sauce that clings to the shredded chicken.
• Tortillas- Use small flour tortillas for a soft, flexible taco or corn tortillas for a more toasted flavor.
• Green Onions- Add color, freshness, and mild onion flavor.
• Cilantro- Provides an herbal finish that complements both the pineapple and lime.

How To Make Instant Pot Hawaiian Chicken Tacos

1. Season the Chicken. Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
2. Prepare the Sauce. In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, rice vinegar, garlic, and ginger.
3. Pressure Cook the Chicken. Place the chicken in the Instant Pot and pour the pineapple juice over the top. Lock the lid in place and cook at high pressure for 10 minutes. Allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure.
4. Shred the Chicken. Transfer the chicken to a plate or large bowl. Shred it into bite-sized pieces with two forks.
5. Thicken the Sauce. Select the sauté function on the Instant Pot. Whisk together the cornstarch and cold water until smooth. Stir the slurry into the sauce and simmer for 2 to 3 minutes, or until the liquid becomes glossy and slightly thickened. Stir in the sesame oil, pineapple chunks, and shredded chicken. Cook for another minute so the chicken is thoroughly coated and the pineapple is warmed through.
6. Assemble the Tacos. Warm the tortillas in a skillet or microwave until flexible. Fill each tortilla with the saucy Hawaiian chicken. Top with pineapple slaw, onions, cilantro, or sliced jalapeños if desired.

Tips And Tricks

Making Instant Pot pineapple chicken tacos is easy, and these tips will help you get juicy chicken and a perfectly balanced sauce:

• Use Pineapple Packed in Juice. Pineapple packed in syrup can make the finished sauce overly sweet. Juice provides enough sweetness while keeping the flavor balanced.
• Do Not Add Cornstarch Before Pressure Cooking. Cornstarch can settle on the bottom of the pot and trigger a burn warning. Always thicken the sauce after the chicken is cooked.
• Use a Natural Release. Allowing the pressure to release naturally for 10 minutes helps the chicken remain juicy and tender.
• Adjust the Sweetness. Taste the sauce after thickening. Add a splash of rice vinegar or lime juice if it tastes too sweet.

Variations

If you love these Hawaiian chicken tacos, try one of these flavorful variations:

• Hawaiian Chicken Lettuce Wraps- Use butter lettuce or romaine leaves instead of tortillas for a lighter meal.
• Hawaiian Chicken Rice Bowls- Serve the chicken over steamed rice with slaw, pineapple, avocado, and green onions.
• Grilled Pineapple Tacos- Grill fresh pineapple slices before chopping them and adding them to the tacos.

What To Serve With Hawaiian Chicken Tacos

These tropical tacos are satisfying on their own, but a few simple sides can make them into a complete dinner:

• Coconut Rice- The mild coconut flavor pairs beautifully with pineapple chicken.
• Black Beans- Seasoned black beans add extra protein and make the meal more filling.
• Mango Salsa- Fresh mango, lime, onion, and cilantro reinforce the tropical taco theme.
• Air Fryer Corn- Sweet, lightly charred corn balances the tangy slaw and saucy chicken.
• Avocado Salad- Creamy avocado and fresh vegetables add richness without making the meal heavy.

How Long Does Hawaiian Chicken Last?

Store leftover Hawaiian chicken in an airtight container in the refrigerator for up to 4 days.

Keep the tortillas and garnishes in separate containers.

Reheat the chicken in a saucepan over medium-low heat or microwave it until hot. Add a small splash of pineapple juice, water, or chicken broth if the sauce becomes too thick.

Can You Freeze It?

Yes, the Hawaiian chicken freezes well.

Allow the chicken and sauce to cool completely, then transfer them to a freezer-safe bag or container. Freeze for up to 3 months.

Thaw the chicken overnight in the refrigerator and reheat it gently on the stove or in the microwave.

Do not freeze the assembled tacos. Prepare warm fresh tortillas when you are ready to serve the reheated chicken.

If you love these Instant Pot Hawaiian Chicken Tacos as much as we do, make sure you share them with your friends on Facebook and Instagram so they can try them too! Don't forget to Pin the recipe so you can make it again soon.