Slow Cooker or Instant Pot Hawaiian Chicken Tacos with Pineapple Salsa

Hawaiian Chicken Tacos with Pineapple Salsa is so simple to throw together by setting and forgetting in the slow cooker or Instant Pot! A great spring or summer dinner for a busy weeknight!

It’s officially hot you guys. It’s that time of year where we don’t necessarily want to cook, we want light and easy. And we don’t have time to grill everyday. Sounds like your life right now? Mine too. That’s why I made these Hawaiian Chicken Taco Bowls. Or kind of tacos. I served over salad so it was kind of a taco salad. Or chicken salad.

Anyhoo……The important details for you to know, is that this meal has few ingredients. Sooooooo easy to throw it in the crockpot. Put your kids in charge, they seriously can’t mess this up!

The combination of salty, sweet, and creamy coconut chicken will easily shred and tenderize while being slow cooked. I love my slow cooker in the summer because I still cook dinner without heating up the house.

How to make Hawaiian Chicken Tacos with Pineapple Salsa:

We start by gathering up the ingredients for the chicken:

• chicken breast
• coconut milk
• soy sauce or coconut aminos
• honey
• limes

That’s it!!! You stir together the coconut milk, coconut aminos, honey, and limes. Pour in the slow cooker or instant pot with your chicken. Set it and forget it!

Before serving, make the pineapple salsa with the following ingredients:

• pineapple
• tomato
• red onion
• cilantro
• jalapeno (optional)
• limes
• salt and pepper

The pineapple salsa is a must. It freshens up the meal for a delicious summer taste. The salsa comes together in about five minutes, and can also be stored in the fridge for a few days.

Serving and Storing:

I served mine over a bed of greens and broccoli slaw, my husband wanted his over rice, and the kids loved theirs wrapped in a tortilla. So many good options!! A fun twist on Taco Tuesday!

The chicken tastes delicious stored in the fridge for up to week. The flavors hold up nicely, making this recipe a great option for meal prep.

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Slow Cooker Hawaiian Chicken Tacos with Pineapple Salsa

Prep Time 10 minutes

Cook Time 6 hours

Total Time 6 hours 10 minutes

Servings 6 servings

Author Amy Rains

5 from 1 vote

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Ingredients

• 1 can full fat coconut milk
• 1/2 cup coconut aminos or gluten-free Tamari soy sauce
• 1/3 cup honey
• Juice of 3 limes
• 2 lbs chicken breast
• 1 cup chopped pineapple
• 1 cup chopped vine-ripened tomato
• 1/4 cup chopped red onion
• 1/3 cup chopped fresh cilantro
• 1 Jalapeño pepper de-seeded and chopped
• Salt and pepper to taste
• 2 tbsp arrowroot starch mixed with 1 tbsp water (optional)

Instructions

1. For the Slow Cooker:
2. In a medium sized bowl, mix together coconut milk, coconut aminos or soy sauce, honey, and juice of 2 limes.
3. Place chicken inside your slow cooker, and pour coconut mixture on top. Cook on low for 4-6 hours, or until chicken can be easily shredded with a fork. Add arrowroot starch to thicken if needed.
4. Meanwhile make your pineapple salsa. Be sure to cut pineapple, tomato, onion, and pepper into small pieces. Toss with cilantro and lime juice, sprinkle with salt and pepper to taste.
5. Serve chicken with sauce over a bed of greens, rice, or tortillas. Top with pineapple salsa and extra sauce.
6. For the Instant Pot:
7. In a medium sized bowl, mix together coconut milk, coconut aminos or soy sauce, honey, and juice of 2 limes.
8. Place chicken inside your Instant Pot and pour coconut mixture on top. Secure the lid.
9. Select the manual function. Cook on high pressure for 7 minutes. Use a natural release.
10. Meanwhile make your pineapple salsa. Be sure to cut pineapple, tomato, onion, and pepper into small pieces. Toss with cilantro and lime juice, sprinkle with salt and pepper to taste
11. Once all the steam has been released, open lid. Shred chicken with a fork. If you want to thicken the sauce, add arrowroot starch.
12. Serve chicken with sauce over a bed of greens, rice, or tortillas. Top with pineapple salsa and extra sauce.