Have you ever made a recipe but didn’t necessarily have all the ingredients so you weren’t really sure if you liked it? That’s what I did with this recipe the first time I made it. I loved it, but knew if I made it the right way I would REALLY love it. Boy, was I right! It was such a fun, easy dinner for the whole family. We had my parents over for dinner and the reason I made it again was because my mom saw me make this recipe on a vlog and wanted to try it for real, so I told her I would make it for her-the right way! LOL. It was a hit, so juicy and tender and the best part-I made it in the Instant Pot so it was quick and easy!
I can already tell this will be a staple in our house because it has a lot of ingredients that I always have on hand. It calls for a jalapeño, but I made it with a half of one (scared it would be too hot for the kids) and it didn’t have any heat at all. Next time I will add the entire jalapeño. My favorite fruit is also pineapple so this one is a slam dunk!!! Such a fun recipe to try! Remember to comment down below and tell me if you liked it!
1.5 lbs. of frozen, skinless, boneless chicken breasts
2 8 oz. cans pineapple tidbits
1 jalapeño, minced (remove ribs and seeds for less heat)
Half of a red onion, minced
1 tsp chilli powder
1 tsp cumin
1 tsp salt
1 Tbsp sriracha
1 Tbsp yellow mustard
1/4 C water
- Place all ingredients in the instant pot. Cook on manual for 2o minutes (1o if chicken is thawed). Release the pressure and shred chicken with a wire whisk.
- While chicken is cooking in the instant pot, preheat oven to 475 degrees. When finished cooking and shredded place chicken on a foil lined cookie sheet and broil for 10-15 minutes until browned.
- Serve chicken in warm tortillas with lettuce and any toppings you’d like.
Cilantro lime dressing found here
Mexican street corn salsa found here