I’m just going to say it: this is the best taco situation I’ve made all year.
Chicken gets pressure cooked with pineapple and pickled ginger, then charred under the broiler until crispy on the edges. Pile it into warm tortillas with herby ranch and that bright, zippy jalapeño salsa…. it’s a PROBLEM.
Why Broiling Makes This Recipe
Broiling isn’t optional…. it’s the move that turns steamed chicken into CHARRED chicken.
- Spread the chicken in a SINGLE thin layer on the sheet pan (piling causes steaming, and we want char not steam)
- Rack position: 4-6 inches from the broiler element for even browning without scorching
- Stir ONCE around the 7-minute mark to expose new edges to direct heat
- Watch closely after minute 10…. golden to burnt happens in SECONDS
- The jalapeño slices char up alongside the chicken, building smoky heat that raw slices simply can’t deliver
Fresh OR Canned Pineapple Here
Use fresh pineapple. The recipe relies on its firm texture for the 1-inch chunks to hold up during cooking and its bright acidity for the salsa. Fresh fruit caramelizes better under the broiler for superior flavor.
If you must use canned, drain the chunks VERY well and pat them completely dry before cooking. For the salsa, dice the canned pieces smaller (1/4-inch) and drain again. The texture will be softer, but it works.
Here’s How to Make the Chicken Tacos (It’s Easy!)
Whisk together the soy sauce, sriracha, honey, chili powder, and Worcestershire, then stir in the garlic and shallots.
Give it a taste and adjust the heat or salt to your liking, then let it sit so the flavors meld.
Toss the chicken into your pressure cooker with the garlic, shallots, pickled ginger, and pineapple chunks, then pour the marinade over everything.
Cook on high pressure for 10 minutes.
While that cooks, stir together the salsa (diced pineapple, jalapeños, cilantro, lime juice) and blend the herb cream (sour cream, mayo, lemon juice, fresh herbs, salt, pepper). Set both aside.
Release the pressure, shred the chicken, and stir it back into the sauce.
Spread it on a baking sheet, scatter jalapeños on top, and broil on high for 10-15 minutes until the edges are gorgeously charred.
Warm your tortillas, smear on the herb cream, layer in lettuce, avocado, and the charred chicken, then top with the pineapple salsa and a flurry of fresh herbs.
Serve immediately while everything’s warm and the flavors are poppin’.
How to Store & Reheat Leftovers
- STORE components separately. Keep shredded chicken and sauce in an airtight container in the fridge for up to 4 days. Salsa and herb cream go in their own small containers.
- REHEAT chicken gently in a skillet over medium heat or in the oven at 350°F until steaming. The microwave works in a pinch but can make it rubbery.
- Assemble tacos with FRESH tortillas, avocado, and lettuce right before eating. Do NOT reheat the salsa or fresh toppings.
