Alrighty, brace yourself for some seriously delicious Buffalo Hawaiian Tacos! These Buffalo Hawaiian ones are the real deal. We’ve got sweet, juicy pineapple to tame the fiery buffalo sauce, making every bite incredible.

Plus, my homemade ranch dressing cools things down while adding a nice touch of fresh herbs. You won’t regret giving these a try!

Buffalo hawaiian tacos in a flower plate with a set table in the background.

Why You’ll Love This Recipe

  • The perfect flavor combo! The combination of spicy buffalo sauce, sweet and tangy pineapple, and creamy ranch dressing creates an irresistible flavor you just can’t get enough of!
  • Crazy amounts of chicken! The Instant Pot cooks the chicken to juicy perfection, ensuring delicious, tender meat in every bite!
  • Sweet & Heat Balance: The pineapple chunks perfectly balance the fiery buffalo sauce, making it enjoyable for a variety of palates.
  • Quick & Easy: This recipe comes together in about 30 minutes, thanks to the magic of the Instant Pot. Perfect for busy weeknights!
  • Customizable: With options for protein substitutions, spice level adjustments, and delicious add-on toppings, you can personalize these tacos to your liking.

What Goes Into These Tacos

  • 2 pounds boneless, skinless chicken breasts.
  • 4 cloves garlic, minced (no need to get fancy here; a garlic press works great!)
  • 2 green onions, chopped (Stick with just the green parts of these onions!)
  • 2 teaspoons chili powder (add a little more for a kick!)
  • 1/4 cup soy sauce (low-sodium works too)
  • 2 tablespoons buffalo sauce (go for your favorite brand, mild or wild!)
  • 1/2 pineapple, chopped (save the other half for garnish if you’re feeling fancy!)
  • 1/4 cup fresh cilantro, chopped (don’t skip the fresh herbs!)
  • 1 jalapeno, diced (remove the seeds for a milder taco)
  • Corn tortillas (I recommend frying them for a bit of extra flavor, but warming them in a pan works too!)

Substitutions and Additions:

  • Chicken: You can substitute chicken thighs for the breasts, but keep in mind the cooking time might need to be adjusted slightly.
  • Spice Level: Adjust the amount of jalapeno to your desired level of heat, as well as the buffalo sauce.
  • Extra Toppings: Shredded cheese, crumbled blue cheese, or diced avocado are all delicious additions.

How to Make Buffalo Hawaiian Tacos

Ingredients for these hawaiian tacos in a large instant pot.

Step 1: Toss the chicken breasts in the Instant Pot with the garlic, green onions, chili powder, soy sauce, buffalo sauce, and chopped pineapple. Give it a good stir to coat everything.

Close the lid, set your Instant Pot to high pressure, and cook for 15 minutes. Once the time is up, let the pressure release naturally for a few minutes before carefully releasing any remaining steam.

Tossing the shredded chicken, sauce and jalapeños on a sheet pan before assembling the tacos.

Step 2: Carefully remove the chicken breasts from the pot and shred them with two forks. Check the internal temperature of the chicken to make sure it’s reached 165°F for safety. Then, add the chicken to a large sheet pan with the remaining ingredients from the pot, as well as the jalapenos and fresh cilantro. Toss together well.

Holding a homemade buffalo chicken taco over a plate.

Step 4: Warm those tortillas (fried or plain, your call!), pile on the buffalo chicken mixture, and top it off with some reserved pineapple chunks and a dollop of our homemade ranch dressing (recipe below!).

How to make your own ranch dressing!

  • 1 cup plain Greek yogurt
  • 1 lemon, juiced
  • 2 tsp soy sauce
  • 1 1/2 cup fresh basil
  • 1/4 cup fresh cilantro
  • 1/2 tsp each salt and pepper, or to taste

To make your dressing, you’ll simply add all the ingredients to your blender and pulse until smooth.

Checking the texture of a homemade ranch by dipping a spoon into the jar and letting it run off the sides of the spoon.

Pro Tip: I highly recommend using Greek yogurt instead of regular yogurt. Greek yogurt is thicker and will give your dressing the perfect consistency.

Buffalo Chicken Tacos FAQ

Can I use pre-cooked chicken?

Absolutely! This recipe works well with leftover shredded chicken or rotisserie chicken. Simply toss it in the buffalo sauce mixture and warm it through.

How do you store leftovers?

Leftover chicken and sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Can I make this ahead of time?

Cook the chicken and shred it in advance. Store it in portions in the fridge for easy taco nights throughout the week.

I just had a blast making these tacos! They were super easy to make and tasted fantastic! They really remind me of my chicken street taco recipe, but made in the Instant Pot! I do also have a delicious Mexican-style venison taco recipe you can try if that is your thing!

What to make next!

Ready to try these flavor-packed tacos? Leave a 5-star review and let me know how it was in the comments below! Don’t forget to tag us on social media @castironskilletcooking!

Buffalo hawaiian tacos in a flower plate with a set table in the background.

Easy Buffalo Chicken Tacos

Laura Ascher
These Buffalo Hawaiian Tacos balance sweet pineapple with fiery buffalo sauce, cooled by creamy ranch dressing for an unforgettable bite!
5 from 2 votes
Prep Time 10 minutes
Cook Time 15 minutes
Additional time 5 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 8
Calories 167 kcal


  • Instant pot


  • 2 pounds chicken breasts boneless and skinless
  • 4 cloves garlic minced (no need to get fancy here, a garlic press works great!)
  • 2 green onions chopped
  • 2 teaspoons chili powder add a little more for a kick!
  • 1/4 cup soy sauce low-sodium works too
  • 2 tablespoons buffalo sauce go for your favorite brand, mild or wild!
  • 1/2 pineapple chopped (you can save the other half for garnishing!)
  • 1/4 cup fresh cilantro chopped
  • 1 jalapeno diced (remove the seeds for a milder taco)
  • Corn tortillas I recommend frying them for a bit of extra flavor, but warming them in a pan works too!


  • Toss chicken, garlic, green onions, spices, and buffalo sauce in your Instant Pot. Add chopped pineapple, close the lid, and pressure cook on high for 15 minutes. Let pressure release naturally.
  • Shred cooked chicken (check temp: 165°F) and add it a baking sheet with all the ingredients, including jalapeno and fresh cilantry. Toss together well.
  • Warm tortillas, pile on the buffalo chicken mixture, top with reserved pineapple and homemade ranch dressing (recipe in the post above)


Be sure to check out the step-by-step pictures in the post above!
Be careful removing the chicken from the pot! It’s going to be hot!
Feel free to adjust the amount of heat per your preferences. When I make this just for my husband and myself, I double the buffalo sauce as well as leave in most of the seeds from the jalapeno. But fair warning, it gets pretty fiery!


Calories: 167kcalCarbohydrates: 9gProtein: 25gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 73mgSodium: 661mgPotassium: 528mgFiber: 1gSugar: 6gVitamin A: 298IUVitamin C: 32mgCalcium: 22mgIron: 1mg
Keyword buffalo chicken tacos, easy taco recipe, instant pot tacos
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This website provides approximate nutrition information based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands, measuring methods and portion sizes per household. We recommend running the ingredients through whichever online nutritional calculator you prefer.

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    1. 5 stars
      Hi Katelynn,
      You could make this in a dutch oven, but you would want to cook the chicken ahead of time. Then, simply saute the garlic and green onions on the stovetop in the dutch oven. Add your remaining ingredients and simmer for a few minutes before adding in the cooked chicken.

5 from 2 votes (1 rating without comment)

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