Pineapple Chicken Tacos with Jalapeño Ranch Slaw

A crowd-pleasing, flavorful Instant Pot recipe

Recipe & Photo via Pinch of Yum

Food for thought:

I made these tacos for the first time early-ish on in the pandemic the first time we had friends over. I had recently gotten an Instant pot and was excited about finding fun recipes to cook in it. I love Instant pot recipes and find it to be a lifesaver when it comes to frozen chicken that I always forget to thaw in time for dinner.

Anyway, I doubled the recipe to make sure I had leftovers and they were so good that we ate them all! I have now made this recipe at least 10 times and found that it’s a lot like chili and gets better the next day.

Recipe notes:

• The slaw is absolutely delicious but if you are short on time you can absolutely skip it and just do sour cream instead — still delicious

• The recipe calls for fresh pineapple but I’ve used canned, chopped pineapple and it tastes the same without all the work

• This recipe also works well over rice as a taco bowl. Per usual, I’ll point you to the Trader Joe’s frozen bagged rice

Ingredients:

Instant Pot Hawaiian Chicken:

• 1.25 lbs. boneless skinless chicken thighs

• 2 cups fresh pineapple, finely chopped

• 1 jalapeno, minced (remove ribs and seeds for less heat)

• half of a red onion, minced

• 3 cloves garlic, minced

• 1 teaspoon chili powder

• 1 teaspoon cumin

• 1 teaspoon salt

• 1 tablespoon sriracha

• 1 tablespoon yellow mustard

• 1/4 cup water

Jalapeño Ranch

• 1/2 cup mayonnaise

• 1/4 cup olive oil

• 1/4 cup water

• 1 tablespoon white vinegar

• 1 jalapeno (remove ribs and seeds for less heat)

• 1 clove garlic

• 1 teaspoon dried dill (or about 1/4 cup fresh)

• 1/4 cup fresh parsley

• 1/4 cup fresh chives (or sub 1/2 teaspoon onion powder)

• 1/2 teaspoon salt

• black pepper to taste

Extras:

• Cabbage for the slaw

• Tortillas

Click here for the recipe

Cheers,

Jessie