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Instant Pot Spicy Pineapple Chicken Tacos

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Sweet, spicy, and packed with bold flavor, these Instant Pot Spicy Pineapple Chicken Tacos feature tender shredded chicken cooked with pineapple, taco seasoning, garlic, and smoky spices. This easy taco recipe is perfect for weeknight dinners, meal prep, or casual gatherings.

Ingredients

  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 cup pineapple chunks
  • 1/2 cup pineapple juice
  • 1/2 cup chicken broth
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon taco seasoning
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 12 teaspoons hot sauce
  • Salt and black pepper, to taste
  • Corn or flour tortillas
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions

  1. Set the Instant Pot to sauté mode and heat the olive oil.
  2. Add the diced onion and minced garlic, cooking until fragrant.
  3. Place the chicken into the Instant Pot and season with taco seasoning, chili powder, smoked paprika, cumin, salt, and black pepper.
  4. Pour in the pineapple juice and chicken broth.
  5. Add the pineapple chunks and hot sauce.
  6. Close the lid and cook on high pressure for 12 minutes.
  7. Allow the pressure to release naturally for 10 minutes before opening the lid.
  8. Shred the chicken directly in the pot and stir it into the sauce.
  9. Serve the spicy pineapple chicken in warm tortillas topped with fresh cilantro and lime wedges.

Notes

  • Chicken thighs stay especially juicy and flavorful in the Instant Pot.
  • Add diced jalapeños for extra spice.
  • Black beans make the taco filling even heartier.
  • Top with avocado, shredded cabbage, mango salsa, or diced onions for extra freshness.
  • Corn tortillas keep the recipe naturally gluten-free.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • The chicken filling can be frozen for up to 2 months and reheated before serving.

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