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I’m making Thursday Night Tacos a thing, with these Instant Pot Spicy Pineapple Chicken Tacos.
Watch the How to Video Here:
On Tuesday I shared my favorite Tamale Chili, which I plan to serve up this New Year’s Eve, but it would not be a Mexican New Year’s Eve feast without some tacos. Enter these sweet and spicy pineapple chicken tacos.
Oh my gosh, they’re my favorite.
With pomegranate pineapple salsa…of course. Because I am obsessed with all the in season winter fruits (as you will soon find out in all the upcoming healthy January recipes).
Oh these tacos, they are easy, healthy, and delicious. Throw everything in the crockpot, go out and do something fun, and come home to dinner!
YES. PLEASE.
I know I’ve said this over and over, but we always do a ton of Mexican over the holidays. Knowing that I would be in need of some super easy and quick dinners while all my family is in town, I turned to slow cooker and instant pot recipes.
Tacos are probably one of the most loved foods among the crew, so again, Mexican was also an obvious choice. These are kind of a knock off of an al paster style taco. I swapped the pork for chicken, and cooked everything in the instant pot (also have made in the slow cooker) and added a pomegranate pineapple salsa, which, if I’m being completely honest, is my favorite part of the whole meal. All I really need are tortillas and salsa and I’m good.
I love using chicken in place of pork because it’s a little leaner and my family usually prefers it over pork. I also incorporated some poblano peppers for a little smoky flavor and extra vegetables.
I haven’t shared these tacos with the family yet, but I’m hoping to make them for New Year’s Eve on Sunday. Feeling pretty confident they’re going to love them, seeing as they contain all of their favorites.
Speaking of the family, I feel like I need to catch you guys up on our family Christmas. Winter finally arrived, just in time for Christmas, and we spent most of Christmas Eve and Christmas Day outside playing in the backyard. Well, let me rephrase that, all of the boys spent most of Christmas outside, while the girls and I cooked and made more cocktails than I could ever count. Christmas Eve was actually pretty mellow as we headed to a friend’s house for a party that night. I was still in the kitchen all day, but just ended up making a giant pot of my brother’s favorite gumbo, beer bread from the cookbook, this blue cheese appetizer, these brie rolls, and a GIANT batch of chex mix.
Christmas morning we woke up to a very white Christmas with about three feet or so of snow. It was pretty much what you see in the movies, and it was perfect. We spent the morning opening gifts, unpacking our stockings, and eating monkey bread. Even though most of us kids are all grown adults, my mom continues to make Christmas the BEST every single year. Giving her a HUGE shout out for not only making all seven of her kids Christmas amazing, but also my three cousins who spend Christmas with us every single year. She also shopped for four girlfriends and one boyfriend, making her grand total of people to gift for at fifteen. And that does not include my dad, because he’s literally the Grinch and hates Christmas…wish I was joking, but it’s the honest truth, at least he goes along with it though.
Once gifts had been opened most everyone made their way outside and then eventually back to my house for a lunch of grilled cheese, leftover gumbo, leftover tamale chili, and um yes, more cocktails. For dinner, I unexpectedly found out (at like 5 o’Clock) that I’d be cooking for not only my family, but also my brother’s girlfriend’s family, and my brother’s friend’s family, making a grand total of twenty-seven people. The more the merrier, right? Yup, my mom has ingrained this into me.
I ended up making the simplest dinner of beef tenderloin, cheesy potatoes, pasta dish from the cookbook, a giant lasagna, and a giant salad. And then, I made my brother Red homemade sushi, because one, he’s been requesting it for over a month, and two, this was the only day I actually had time to make sushi. It’s turned out OK, but my sushi skills could definitely use some sharpening.
SIDE NOTE: I made the sushi before I knew about all the extra people coming for dinner, so Red’s lucky it actually happened.
And that’s our Gerard family Christmas! The family has been spending these days after Christmas, and leading up to New Years, playing outside. They’ve been hiking, snowboarding, snowmobiling, and just playing in the backyard. I’ve been mixing in work with a little chill family time too, so it’s been nice. Still cooking a ton, but what’s new there?
And now that I’ve written a story book about our family Christmas, I think we should all head to the kitchen and start cooking dinner, because Taco Thursday is sounding pretty delicious right about now.
Instant Pot Spicy Pineapple Chicken Tacos
Servings: 6 servings
Calories Per Serving: 354 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1/2 sweet onion, diced
- 2 cloves garlic, minced or grated
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1 teaspoon kosher salt
- 1-2 chipotle chile peppers in adobo, chopped
- 1/2 cup pineapple juice
- 1 cup fresh pineapple chunks
- 1 poblano pepper, sliced
- corn or flour tortillas, queso fresco, and sliced avocado, for serving
Pineapple-Pomegranate salsa
- 1 cup fresh pineapple chunks
- arils from 1 pomegranate
- 1 jalapeño, seeded, if desired, and chopped
- 1/4 cup fresh cilantro, chopped
- juice from 1 lime
Instructions
- 1. In the bowl of your instant pot, combine the chicken, onion, garlic, chili powder, paprika, cumin, salt, chipotle chile peppers, pineapple juice, pineapple, and poblano pepper. Cover and cook on high pressure/manual for 15 minutes. Once done cooking, use the natural or quick release function and release the steam. Shred the chicken using two forks. 2. To make the salsa, in a bowl, combine the pineapple, pomegranate arils, jalapeño, cilantro, lime juice, and a pinch of salt. 3. Stuff the chicken into the warmed taco shells and top with pineapple salsa, cheese, and avocado. Enjoy!
Slow Cooker Directions
- 1. In the bowl of your crockpot, combine the chicken, onion, garlic, chili powder, paprika, cumin, salt, chipotle chile peppers, pineapple juice, pineapple, and poblano pepper. Cover and cook on LOW for 6-7 hours or on HIGH for 4-6 hours. Once the chicken is done cooking, shred with two forks. Finish as directed above.
PS. don’t forget a side of guacamole, chips, and margaritas. DUH.
What could I substitute for the pomegranate? I have not been able to find them anywhere.
You can just leave the pomegranate out. Not a big deal! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Do you add all the other goodies in the instant pot to the tacos as well or are they just there to give the chicken flavor? Loving your blog and recipes!
I add everything in the instant pot to the tacos. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Do you reserve the veggies, pineapple, etc or do you discard?
HI! I serve the all the veggies, pineapple, and toppings with the tacos. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
This was soooo good! And the salsa was perfect!! Definitely worth the couple minutes it takes to make it! Thanks for sharing a great recipe!!
Thank you Theresa!
Can you use boneless skinless chicken thighs?
Sure, that will be great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Another hit! I kicked it up with cayenne pepper to give it a little more heat.
What tortillas do you use? I always have the problem where mine will rip – your look perfect!
Thanks!
I use corn tortillas from my local grocery store. If they are ripping, try warming for 15-20 seconds in the microwave before using. This will help with tearing. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I just made this tonight and oh man, the salsa MAKES the dish! The chicken was nice and moist, but did not have the depth of flavor I had hoped for, nor the pretty caramelized color like the photos, but that may be my own fault for leaving out the poblano. I will make this again for sure because the whole package of the chicken, salsa and avocado was so delicious, fresh and healthy.
I am so glad you liked this Laura! Thank you!
These tacos are just what my Tuesday night needs!
YES! I hope you love these Laura!
Just discovered your blog through Brown-Eyed Baker. So pleased to have found it because your recipes look fantastic. Thanks!
Thank you Cindy! I hope you love the recipes on my blog!
I made these chicken tacos last night in one crockpot & the loaded carne asada tacos in another crockpot with the mexican fries for yet another family get together! Both were big hits! It was fun putting together all of the toppings and of course icy cold Modelo beers! Thanks for all the great recipes, I am officially a groupie (I made the sausage and butternut squash with San Marzano tomatoes over pappardelle & the skillet veggie lasagna for Christmas dinner & your beautiful turkey for Thanksgiving!)
Wishing you a very Happy & Healthy 2018!
Eileen
I am so glad you enjoyed these and other recipes on the blog! Thank you Eileen and Happy New Year!
Hey Tieghan,
I like these tacos and the addition of the salsa. I made my mom your tamale chili tonight and she seemed to enjoy it! Maybe it would have been good with some frozen corn or cojita cheese? I love the simple crockpot recipes (like these tacos ?) and think they’re perfect for this time of year.
I’m glad you had such a wonderful Christmas and are able to hangout with everyone! Haha that’s a lot of people and I was nodding when you mentioned making the sushi (and it happening before hearing about the additional guests ?).
I hope the rest of your week goes well with everyone! Who’s all still there? Also, when do you hear about the Winter Olympics? ?
Stay warm and I’m looking forward to the rest of this weeks posts. 🙂
Hi Kristin! Thanks, so glad you like these! I love having my whole family here, and am so happy they were able to make it! Almost everyone is still here except for a few of my cousins.. totally wish they could have stayed! Thank you and Happy New Year!!
That’s wonderful! I hope you’re enjoying planning for the new year (and healthy January) and spending some time with the family. Happy New Year Tieghan! 🙂
Dear Tieghan,
For all of us who lives in Denmark and do not have a pressure cooker, is there any way to make this in a normal pan/pot/oven?
LOVE your cookbook and recipies!!
Hugs from Camilla in Denmark ;0)
HI! Sure thing! See below! Also, thank you so much! Hope you love all the recipes you try! 🙂
Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s
Preheat the oven to 400 degrees F. In a greashed 9 x13 inch baking dish, combine the 2 tablespoons olive oil, the chicken, onion, garlic, chili powder, paprika, cumin, salt, chipotle chile peppers, pineapple juice, pineapple, and poblano pepper. Transfer to the oven and roast for 20-25 minutes or until the chicken is cooked through. Shred the chicken using two forks.
2. To make the salsa, in a bowl, combine the pineapple, pomegranate arils, jalapeño, cilantro, lime juice, and a pinch of salt.
3. Stuff the chicken into the warmed taco shells and top with pineapple salsa, cheese, and avocado. Enjoy!
This looks simply fabulous. So so good as usual.
So nice to hear you having a great Christmas, especially white Christmas. Have a beautiful weekend!!
xo
Thank you Asha!
Your Christmas sounds like it was lovely! I grew up in Montreal, but live in the UK now and I have to say that the thing I miss the most is the snow! So I’m a bit jealous of all your white stuff. But these tacos will make me feel better.
YES! Tacos make everything better right?! Haha. I hope you love these Debs, thank you!
Aww, sorry about your dad not liking Christmas; but hooray for YOU loving Christmas and for all the quality family time.
Thank you Liz!