• 1. In the instant pot combine the chicken, garlic, shallots, ginger, chili powder tamari, sriracha, and 2 cups pineapple. Cook 10 minutes on high pressure.

  2. Preheat the broiler to high. When finished cooking, shred the meat and toss with the sauce. Spoon the chicken and sauce onto a greased baking sheet. Add the jalapeños. Broil 10-15 minutes, until charring, watch closely.

  3. Meanwhile, toss 1 cup of pineapple with the cilantro.

  4. To make the Jalapeño Ranch. Combine all ingredients in a blender. Add 1 roasted jalapeño, seeded if desired. Blend until creamy. Season with salt.

  5. Stuff the chicken and pineapple chunks into charred tortillas. Serve with ranch.

Oven

• 1. Preheat the oven to 425°. In a baking dish, mix the chicken, garlic, shallots, ginger, chili powder, tamari, sriracha, and 2 cups pineapple. Roast 30 minutes, until tender and falling apart. Finish as directed above through step 2.

Crockpot

• 1. In the crockpot, combine the chicken, garlic, shallots, ginger, chili powder tamari, sriracha, and 2 cups pineapple. Cover and cook on LOW for 3-4 hours or on HIGH for 2 hours. Finish as directed above through step 2.