Easy Buffalo Chicken Tacos
These Buffalo Hawaiian Tacos balance sweet pineapple with fiery buffalo sauce, cooled by creamy ranch dressing for an unforgettable bite!
Servings: 8
Calories: 167kcal
Equipment
- Instant pot
Ingredients
- 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!
Instructions
- 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)
Notes
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!