Hawaiian Chicken Tacos Preparation

Pineapple, sriracha, and jalapeño come together in a delicious marinade for tacos that are sweet with a kick!

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Hawaiian Chicken Tacos Preparation

Included Ingredients

Chicken, jalapeno, onion, salt, hot sauce, pineapple, seasonings.

Groceries Needed

  • Tortillas of choice
  • Jalapeno ranch (see recipe below)
  • Cabbage or plain coleslaw

Optional Additions

  • Cumin (for stronger flavor)
  • Sriracha (for stronger flavor)
  • Salt (for stronger flavor)
  • Fresh Pineapple
  • Sliced jalapenos

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below.

Serve: Serve in tortillas and top with cabbage or plain coleslaw, and jalapeno ranch.

*If a whole jalapeno was used: for mild, discard the jalapeno. For more heat, dice the jalapeno and add back into the pot before serving.

Jalapeno Ranch: Blend the following ingredients: ½ cup plain Greek yogurt, ¼ cup olive oil, 1 Tbsp white vinegar, 1 jalapeno (seeded for mild heat), ½ tsp fresh minced garlic, 1 tsp dried dill, 1 Tbsp dried parsley, and salt and pepper to taste.

Alternative Serving Instructions:

Hawaiian Haystacks

Huli Huli Sandwiches

Low Carb Serving Option:

Make lettuce wraps or use lower carb tortilla options.

Small

3 Servings

Stovetop

Cook from frozen in medium saucepan over medium heat. Break up as it thaws and cooks. Cover and cook over medium low heat for 25-30 minutes. Shred and serve.

Oven

Thaw meal in refrigerator overnight. When thawed, place in oven proof baking dish, cover and bake at 350F for 45 minutes or to internal temperature of 165 F. Shred and serve.

Pressure Cooker

Cook on manual for 20 minutes, natural pressure release or to internal temperature of 165 F. May add up to 1/4 cup of liquid before cooking to bring up to pressure. *If chicken isn't cooked through after 20 minutes, shred and return to pressure cooker. Cook on sautee setting until cooked through.

Slow Cooker

Using a 1.5-2 quart slow cooker, cook on low 3-4 hours or to an internal temperature of 165° F. Remove chicken, shred, and return to sauce.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Cumin | ½ tsp

Salt | ¼ tsp

Sriracha to taste

Medium

6 Servings

Slow Cooker

Cook on low 3-4 hours, or to an internal temperature of 165° F. Remove chicken, shred, and return to sauce.

Pressure Cooker

Cook on manual for 30 minutes, or to internal temperature of 165° F. Natural pressure release. May add ¼ cup liquid before cooking to bring up to pressure. *If chicken isn’t cooked through after 30 minutes, shred and return to pressure cooker on sauté setting.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Cumin | 1 tsp

Salt | ½ tsp

Sriracha to taste

Nutrition Facts

Serving Size | 5 oz
402 Calories | 15g Total Fat | 23g Carbs | 2g Fiber | 41g Protein | 1g Sugars | 3g Sat. Fat | 805mg Sodium

Allergens: None listed. Your meal package will identify if substitutions have been made.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.