Kimberly Recipes

Name: Hawaiian Chicken Tacos with Jalapeño Pineapple Salsa – Summer Taco Dinner Idea
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 lb chicken breast fillets; 5 cloves garlic, minced; 2 shallots, finely diced; 1/2 cup pickled ginger; 2 1/2 tsp chili powder; 1/3 cup soy sauce; 1/4 cup sriracha; 1 tbsp honey; 2 cups pineapple, cut into 1-inch chunks; 2 tsp Worcestershire sauce; 1 cup pineapple, diced into 1/4-inch pieces; 2 jalapeños, sliced; 1/2 cup fresh cilantro, chopped; 1 tbsp lime juice; 1/2 cup sour cream; 1/3 cup mayonnaise; 1 tbsp lemon juice; 1 cup fresh basil; 1/2 cup fresh cilantro; 1/4 cup fresh chives; 1/2 tsp salt; 1/2 tsp black pepper; 12 corn or flour tortillas, warmed; 2 cups shredded lettuce; 2 ripe avocados, sliced

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Hawaiian Chicken Tacos with Jalapeño Pineapple Salsa – Summer Taco Dinner Idea

July 09, 2026

Picture this: golden, charred chicken piled high on warm tortillas, crowned with a vibrant jalapeño pineapple salsa that pops with sweetness and heat. These Hawaiian Chicken Tacos are a tropical escape on a plate, perfect for a Summer Taco Dinner that feels both exotic and comforting. The secret lies in a bold marinade of soy sauce, sriracha, and honey that infuses the meat with depth, while pickled ginger adds a tangy note. After pressure cooking to tender perfection, a quick broil caramelizes the edges, creating smoky, crispy bits that contrast beautifully with the creamy herb sauce and fresh avocado.

Hawaiian Chicken Tacos with Jalapeño Pineapple Salsa – Summer Taco Dinner Idea

As the chicken sizzles, whip up the jalapeño pineapple salsa with diced pineapple and sliced jalapeños for a zesty kick. This recipe is one of those Dinners With Pineapple that surprises and delights—sweet, spicy, and utterly addictive. Whether you’re craving Hawaiian Dinner Ideas or simply want to shake up your taco night, these Hawaiian Chicken Tacos deliver big flavor with minimal fuss. The Caribbean Tacos vibe is perfect for casual gatherings, and the vibrant colors make them Insta-worthy. Ready your tortillas and let’s dive into a fiesta of flavors!

Hawaiian Chicken Tacos with Jalapeño Pineapple Salsa – Summer Taco Dinner Idea

⭐⭐⭐⭐⭐ 4.8 (25 ratings)

⏱️ Prep: 20 mins 🍳 Cook: 30 mins 🍽️ Servings: 6

Ingredients

For the Chicken & Marinade

2 lb chicken breast fillets 5 cloves garlic, minced 2 shallots, finely diced 1/2 cup pickled ginger 2 1/2 tsp chili powder 1/3 cup soy sauce 1/4 cup sriracha 1 tbsp honey 2 cups pineapple, cut into 1-inch chunks 2 tsp Worcestershire sauce

For the Jalapeño Pineapple Salsa

1 cup pineapple, diced into 1/4-inch pieces 2 jalapeños, sliced 1/2 cup fresh cilantro, chopped 1 tbsp lime juice

For the Herb Cream

1/2 cup sour cream 1/3 cup mayonnaise 1 tbsp lemon juice 1 cup fresh basil 1/2 cup fresh cilantro 1/4 cup fresh chives 1/2 tsp salt 1/2 tsp black pepper

For Serving

12 corn or flour tortillas, warmed 2 cups shredded lettuce 2 ripe avocados, sliced

Instructions

In a small bowl, whisk together soy sauce, sriracha, honey, chili powder, and Worcestershire sauce to create the marinade. Taste and adjust heat or sweetness if desired.
Place chicken breasts in an Instant Pot or pressure cooker. Add minced garlic, diced shallots, pickled ginger, and 2 cups of 1-inch pineapple chunks. Pour the marinade over everything and toss to coat.
Lock the lid and cook on high pressure for 10 minutes. Once done, carefully release the pressure and transfer chicken to a cutting board. Let cool slightly, then shred with two forks.
Meanwhile, prepare the jalapeño pineapple salsa by combining the 1 cup finely diced pineapple, sliced jalapeños, chopped cilantro, and lime juice in a bowl. Set aside.
In a separate bowl, blend sour cream, mayonnaise, lemon juice, half of the fresh herbs (basil, cilantro, chives), salt, and pepper until smooth. This herb cream will be your topping.
Return shredded chicken to the pot and stir it into the sauce. Preheat your broiler to high. Spread the chicken mixture on a baking sheet in an even layer, then scatter sliced jalapeños on top.
Broil for 10–15 minutes, stirring once, until the edges are lightly charred and caramelized. Watch carefully to avoid burning.
Warm the tortillas. To assemble, spread herb cream on each tortilla, then layer with shredded lettuce, sliced avocado, charred chicken, and a generous spoonful of jalapeño pineapple salsa. Garnish with remaining fresh herbs if desired. Serve immediately.