Instant Pot Hawaiin Chicken Tacos

Have you ever made a recipe but didn’t necessarily have all the ingredients so you weren’t really sure if you liked it? That’s what I did with this recipe the first time I made it. I loved it, but knew if I made it the right way I would REALLY love it. Boy, was I right! It was such a fun, easy dinner for the whole family. We had my parents over for dinner and the reason I made it again was because my mom saw me make this recipe on a vlog and wanted to try it for real, so I told her I would make it for her-the right way! LOL. It was a hit, so juicy and tender and the best part-I made it in the Instant Pot so it was quick and easy!

I can already tell this will be a staple in our house because it has a lot of ingredients that I always have on hand. It calls for a jalapeño, but I made it with a half of one (scared it would be too hot for the kids) and it didn’t have any heat at all. Next time I will add the entire jalapeño. My favorite fruit is also pineapple so this one is a slam dunk!!! Such a fun recipe to try! Remember to comment down below and tell me if you liked it!


1.5 lbs. of frozen, skinless, boneless chicken breasts

2 8 oz. cans pineapple tidbits

1 jalapeño, minced (remove ribs and seeds for less heat)

Half of a red onion, minced

1 tsp chilli powder

1 tsp cumin

1 tsp salt

1 Tbsp sriracha

1 Tbsp yellow mustard

1/4 C water


  1. Place all ingredients in the instant pot. Cook on manual for 2o minutes (1o if chicken is thawed). Release the pressure and shred chicken with a wire whisk.
  2. While chicken is cooking in the instant pot, preheat oven to 475 degrees. When finished cooking and shredded place chicken on a foil lined cookie sheet and broil for 10-15 minutes until browned.
  3. Serve chicken in warm tortillas with lettuce and any toppings you’d like.

Optional toppings:




Cilantro lime dressing found here

Mexican street corn salsa found here


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  • So good!! I added cole slaw to instead of revalue taco toppings. Can’t wait to have it for lunch again tomorrow!

  • All I can say is WOW! Made these tonight with your Mexican Street corn and Cilantro lime-ranch dressing! They were amazing!! My whole family gobbled it up!! Definitely will be making this often! I made mine in a slow cooker,turned out perfect!! My only question is- Do you add the juice of the pineapples in as well?? Thanks so much for the wonderful recipes! I was stuck in a rut with dinners!☺️

    • I’m so glad everyone liked them! No I did not add the pineapple juice! In the instant pot recipe it calls for water but that is to bring it up to pressure. Thanks for sharing!

  • Well this is my first try with my instant pot. Am I supposed to have a lot of liquid before it goes in the oven?

  • This was very good! I did not put it under the broiler and it was fine. Served with diced avocado, shredded iceburg, and your cilantro lime dressing, also fabulous. I rarely add new recipes to my cookbook but this one is a keeper. Thank you!