PINEAPPLE CHICKEN TACOS
These Pineapple Chicken Tacos are so good! You basically just throw everything in the pot and let dinner cook itself! The sour cream and sriracha that I put under the lettuce in these tacos are a must! Jalapenos would go great too. Enjoy!
Ingredients
- 5-6 Chicken thighs (trim the fat)
- 2 cups Pineapple diced
- 1 small Red onion (or half a large red onion)
- 1 Jalapeno diced
- 2 Tbsp Sriracha
- 1 Tbsp Yellow mustard
- 1 tsp Red pepper flakes
- 1 tsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Salt
- 1 Tbsp Minced garlic
- 1 Juice of 1 lime
Instructions
- Prep your veggies. Dice the pineapple, red onion, and jalapeno.
- Trim the fat off the chicken thighs and place in the Instant Pot.
- Put the diced veggies, sriracha, mustard, lime juice, chili powder, cumin, red pepper flakes, garlic, and salt in the pot and stir it all together.
- Put the lid on the Instant Pot in the sealing position.
- Hit the manual pressure cook button and cook for 20 minutes (25 min if your chicken is frozen).
- Once the timer goes off, release the steam valve. Take the chicken out and chop or shred it.
- Strain the juice out of the instant pot through a strainer. Leave some juice in the pot for flavor. (see video)
- Put everything back in the pot and stir. Serve with tortillas filled with sour cream, sriracha, lettuce and the chicken mixture. I just heat the tortillas on a pan. A must for any taco! It makes a huge difference.
- Enjoy!