Instant Pot Hawaiian Chicken Tacos with Pineapple

Ready to turn an ordinary evening into an extraordinary tropical feast in under an hour? If so, you need to try my instant pot hawaiian chicken tacos! Featuring juicy, shredded Hawaiian-style chicken with sweet pineapple chunks swimming in a tangy sauce, all wrapped up in a soft taco shell and drizzled with lime crema, this is a recipe the whole family is sure to love.

Instant Pot Hawaiian Chicken Tacos with Pineapple

My instant pot has become my go-to on busy weeknights! I love that I don’t have to stand in front of the stove and keep an eye on my cooking.

Once the cook time is set on my electric pressure cooker, I can easily walk away and know that I’m coming back to a meal with so much flavor.

These pinepple chicken tacos have been a game changer on taco Tuesdays. Quick, super easy, nutritious and flavor forward – checks all the boxes and is a family favorite!

Why You’ll Love This Hawaiian Pineapple Chicken Recipe

Whether you’re a busy parent, a culinary beginner, or just looking for a quick and satisfying meal, my instant pPot chicken tacos with pineapple are your ticket to a fuss-free, flavorful dinner. Here’s why I’m confident this recipe will become part of your permanent rotation:

• Easy Breezy & Super Speedy – Say aloha to one of my favorite saviors for busy nights. These instant pot tacos are the easy meal you need in your back pocket! Simply dump everything in your multicooker, give it a quick stir, and let the pressure do its magic. In the meantime, blitz up your homemade cilantro lime cream sauce in a blender. All in, you’re looking at just 15 minutes of active time in the kitchen, leaving plenty of time for all your other chores.
• Fusion at its Finest – These Hawaiian tacos are a delightful blend of island flavors with taco truck vibes. Seriously, friends. They’re a game-changer.
• Wholesome & Nutritious – My tender chicken pineapple tacos are loaded with protein. Plus, they’re made with just 12 simple ingredients you can feel good about feeding the family.

What you need for pressure cooker hawaiian bbq chicken

Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.

• chicken thighs
• pineapple chunk in pineapple juice
• red onion, minced
• garlic cloves
• coconut aminos
• paprika
• chili powder
• sea salt
• sour cream
• avocado oil mayonnaise
• lime juice
• green onions
• fresh cilantro
• black pepper

How to make this easy recipe

Step 1: Into the instant pot add the chicken thighs, pineapple, coconut aminos, red onion, garlic, and seasoning. Stir to combine.

Step 2: Seal the lid onto the pressure cooker, and cook on high pressure for 11 minutes. After 11 minutes, do a quick release of the pressure and place the chicken and pineapple in a serving dish. Shred the chicken with forks.

Step 3: While the chicken cooks, or once it’s done, make the sauce. In a blender, or with an immersion blender, add the sour cream, mayo, lime juice, green onion, cilantro, and a pinch of sea salt and pepper. Blend until smooth.

Step 4: To build your tacos, warm the tortillas and then add the chicken/pineapple mixture, the sauce and microgreen plus any other favorite taco toppings. ENJOY!

Watch me make this instant pot chicken recipe

The full how to video can be watched below, or on my YouTube channel!

Optional Variations & Dietary Adjustments 

While I think these Instant Pot shredded chicken tacos are the bee’s knees, there are plenty of ways to put your own spin on things. Here are a few ideas to get you started:

• Spicy Pineapple Chicken Tacos – If you’re not feeding little ones, feel free to add some kick! Chop up a hot chile or two (depending on your tolerance) and add it to the instant pot at the beginning. Jalapeño pineapple chicken is probably my favorite, but feel free to swap in even fierier habaneros or serranos instead. Adding another chile to the crema will raise the heat even more.
• Gluten-Free – Opt for naturally gluten-free soft corn tortilla shells to keep this easy iinstant pot recipe celiac-friendly.
• Instant Pot Chicken Breast Tacos – While I prefer the juicier dark meat of chicken thighs, you can certainly swap in boneless skinless chicken breasts if you prefer. Just note that they might be a little dry unless you opt to brine them for 12-24 hours first.

Serving Suggestions 

These Instant Pot pulled chicken tacos are satisfying enough on their own, but they also play nicely with others. Here are some of my favorite pairings:

• Extra Veggies – My sweet n’ simple sautéed fajita veggies with red bell peppers are an excellent way to add more color to your plate. A big sprinkling of sliced green onions is also lovely as a garnish!
• Side Salad – This easy street corn salad is so tasty, even kiddos love to gobble it up!
• Make it a Bowl – Take a page from my carne asada burrito bowl and use the Hawaiian pulled chicken as your protein over a bed of rice.
• Get Starchy – Add some inexpensive, whole-grain heft to your plate by serving it over a bed of your favorite rice. My cilantro lime brown rice or steamed white rice are both great choices. You can also swap in cauliflower rice for a grain-free option.

Recipe Success Tips

This Instant Pot Hawaiian chicken recipe is pretty straightforward, but I’ve learned a few tricks along the way:

• Trim the Chicken Thighs: Start by carefully trimming your boneless, skinless chicken thighs, removing excess fat and any tough, gristly bits. This small step ensures that every bite of chicken is perfectly tender and delicious!
• Choose Pineapple Packed in Juice: Opt for pineapple chunks packed in juice rather than syrup. This choice not only enhances the natural flavors of the pineapple but also avoids the overly sweet taste and added sugars that come with syrup.
• No More Tears: You can put the onion goggles down. Refrigerate your onion for about an hour before chopping to help contain the fumes that make you cry.
• High-Powered Blender: Use a high-powered blender to make your cilantro lime crema to ensure a smooth, creamy texture. The powerful blending action of a professional blender emulsifies the ingredients perfectly, resulting in a silky, luxurious sauce for your Hawaiian chicken instant pot tacos.

Is Hawaiian chicken gluten-free?

While I can’t speak for all recipes, mine is!

By swapping out more traditional soy sauce for coconut aminos, we keep all the umami flavor without any soy or gluten.

What does Hawaiian chicken taste like?

It’s like a mini tropical getaway on a plate! You’ve got juicy, shredded chicken that’s soaked up all these amazing sweet, tangy, and savory flavors.

The pineapple brings a burst of sweetness and a tangy kick, plus it helps to tenderize the meat.

Then there’s the delicious sauce made with sour cream, mayo, lime juice, and green onion, giving it this fresh and tasty flavor.  You could also swap in my green taco truck sauce here, too!

How should I store leftovers?

I suggest storing the Hawaiian pulled chicken in its own airtight container, and storing any leftover crema in a separate container. They should keep well in the fridge for up to 5 days.

You can also place leftovers in a freezer-safe container and freeze for up to 6 months.

When the taco cravings hit and you want an easy weeknight meal, just heat up the meat, tuck it in a tortilla, add the sauce, and get after it!

More instant pot recipes you’ll love

• Instant pot jerk chicken bowls
• Instant pot chicken stir fry
• Instant pot ground turkey burgers
• How to make brown rice in the instant pot

If you try this easy instant pot hawaiian chicken recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather