Description
These Instant Pot Hawaiian Chicken Tacos with a zesty Jalapeño Ranch Slaw are a delightful fusion of flavors, perfect for a quick and tasty meal.
Ingredients
Scale
For the Hawaiian Chicken:
- 2 pounds boneless skinless chicken breasts or thighs
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Jalapeño Ranch Slaw:
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 1/2 cup chopped fresh cilantro
- 1/2 cup sliced jalapeños (fresh or pickled)
- 1/2 cup ranch dressing
- 1 tablespoon lime juice
- Salt and pepper to taste
- Lime wedges for serving
Instructions
- Prepare the Hawaiian Chicken: In the Instant Pot, combine chicken, pineapple juice, soy sauce, brown sugar, garlic, ginger, and rice vinegar. Cook on high pressure for 12 minutes, then shred the chicken.
- Thicken the Sauce: Whisk cornstarch and water, then stir into the cooking liquid. Cook until slightly thickened. Return shredded chicken to coat in the sauce.
- Make the Jalapeño Ranch Slaw: Combine cabbage, carrots, cilantro, jalapeños, ranch dressing, lime juice, salt, and pepper.
- Assemble Tacos: Warm tortillas, fill with Hawaiian chicken, top with jalapeño ranch slaw, and serve with lime wedges.
Notes
- Add fresh pineapple for extra sweetness.
- For a spicier slaw, use fresh jalapeños with seeds.
- The slaw can be made ahead and chilled for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Hawaiian, Fusion
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 8g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg
