halfbakedharvest4.2
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.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●slow cooker
📝 Preparation Steps
1
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!
garlic, minced or grated2 cloveschili powder2 teaspoonspaprika1 teaspoonpoblano pepper, sliced1jalapeño, seeded, if desired, and chopped1
2
Slow Cooker Directions
3
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.
garlic, minced or grated2 cloveschili powder2 teaspoonspaprika1 teaspoonpoblano pepper, sliced1
Nutrition Facts
calories
354 kcal
fat Content
5 g
serving Size
1 serving
fiber Content
3 g
sugar Content
9 g
sodium Content
630 mg
protein Content
34 g
cholesterol Content
96 mg
carbohydrate Content
25 g
saturated Fat Content
1 g
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