Description
These Pineapple Chicken Tacos combine tender, juicy chicken breasts cooked with a flavorful blend of chipotle pepper, pineapple chunks, and taco seasonings, then shredded and crisped under the broiler for a deliciously smoky finish. Perfect for a quick and tasty meal, these tacos are ideal for anyone craving a sweet and spicy twist on classic taco night.
Ingredients
Scale
Chicken and Seasoning
- 2 pounds chicken breast (approximately 2 large chicken breasts)
- 1 yellow onion, diced
- 5 cloves garlic, minced
- 1 chipotle pepper in adobo sauce, minced
- 2 teaspoons taco seasoning
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
Fruit and Liquids
- 1 (20-ounce) can pineapple chunks with 100% juice
- ¼ cup water
Instructions
- Combine Ingredients: Add all ingredients, including the pineapple chunks and their juice, diced onion, minced garlic, chipotle pepper, taco seasoning, oregano, kosher salt, water, and chicken breasts to the bowl of the pressure cooker. Stir well to incorporate all flavors.
- Pressure Cook Chicken: Secure the Instant Pot lid and ensure the valve is set to seal. Set the Instant Pot to MANUAL or PRESSURE COOK mode for 8 minutes, then start the cooking process.
- Release Pressure: When cooking completes, perform a QUICK RELEASE by carefully turning the steam valve to vent, allowing the steam to fully escape. Remove the lid once it is safe.
- Preheat Broiler: Set your oven to broil on HIGH heat to prepare for crisping the shredded chicken.
- Shred Chicken: Transfer the cooked chicken breasts to a cutting board and use two forks to shred the meat thoroughly.
- Combine With Vegetables: Using a slotted spoon, extract as much pineapple, chipotle pepper, onion, and garlic from the cooking liquid as possible and add it to the shredded chicken on a sheet pan. Mix all components evenly and spread out into a single layer.
- Crisp Under Broiler: Place the sheet pan on the middle rack of the oven and broil for 5 to 8 minutes, or until the chicken begins to brown and crisp at the edges. Keep a close eye to avoid burning.
- Serve: Serve the pineapple chicken warm inside tortillas with your choice of garnishes such as cilantro, sour cream, avocado, or other favorite taco toppings.
Notes
- Use fresh cilantro and ripe avocado slices for the best garnish experience.
- Keep an eye on the chicken under the broiler to prevent burning once it starts to brown.
- If you prefer less heat, reduce the amount of chipotle pepper or omit altogether.
- This recipe can be doubled, but cooking time in the Instant Pot may need to be adjusted accordingly.
- Enjoy with corn or flour tortillas depending on dietary preference.
