Instant Pot Spicy Pineapple Chicken Tacos
These are kind of a knock off of an al paster style taco. I just swapped the pork for chicken, and added a delicious pomegranate pineapple salsa.
Servings: 6 servings
Calories: 354kcal
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
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.
Nutrition
Calories: 354kcal | Carbohydrates: 25g | Protein: 34g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 96mg | Sodium: 630mg | Potassium: 771mg | Fiber: 3g | Sugar: 9g | Vitamin A: 625IU | Vitamin C: 51.2mg | Calcium: 46mg | Iron: 1.5mg
