This Instant Pot Hawaiian Chicken is made with chicken, pineapple, mango, soy sauce, honey, rice vinegar, ketchup, garlic, and sriracha.
This combination of Polynesian and Mexican flavors will rock your world! This taco has a little bit of tropical fruit flavors, sriracha, and lime. It is a great dish to make in the slow cooker or the pressure cooker, and you can serve the chicken on a taco or a tostada, if you prefer a nice crunch. This is a healthy, hearty chicken that is perfect for the winter or the summer. It is loaded with chicken, fruit, and can be served with rice or tortillas. You could even use frozen chicken when you are on the go and need to make something quick. It has so much flavor and it is unbelievably easy to make.
This chicken can be served on tortillas or even rice. Nothing better than braised chicken in a soy sauce fruit base. Serving this chicken on a nice corn or flour tortilla and topped with avocados, cilantro, cheese and lime wedges is nothing short of amazing.
How to make Instant Pot Hawaiian Chicken
In a slow cooker, throw in the chicken, pineapple juice, soy sauce, honey, rice vinegar, ketchup, minced garlic, mango and sriracha. Slow cook for 4 hours or cook in a pressure cooker on high for 10 minutes.
Turn the broiler on. When the food is ready, with a slotted spoon take the chicken out and place on a baking sheet. Leave the juice inside the slow cooker/pressure cooker. Broil for 1-2 minutes in the oven until the chicken caramelizes. Scoop as much juice as you want back into the baking sheet and serve the chicken on a warmed tortilla. Garnish with cilantro, lime, and sriracha!