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
Would this also work in the crock pot?
Yes! I would put it in for 6-8 hours on low if your chicken is frozen.
So good!! I added cole slaw to instead of revalue taco toppings. Can’t wait to have it for lunch again tomorrow!
All I can say is WOW! Made these tonight with your Mexican Street corn and Cilantro lime-ranch dressing! They were amazing!! My whole family gobbled it up!! Definitely will be making this often! I made mine in a slow cooker,turned out perfect!! My only question is- Do you add the juice of the pineapples in as well?? Thanks so much for the wonderful recipes! I was stuck in a rut with dinners!☺️
I’m so glad everyone liked them! No I did not add the pineapple juice! In the instant pot recipe it calls for water but that is to bring it up to pressure. Thanks for sharing!
Well this is my first try with my instant pot. Am I supposed to have a lot of liquid before it goes in the oven?
No, you’re wanting to crisp it up a little.
This was very good! I did not put it under the broiler and it was fine. Served with diced avocado, shredded iceburg, and your cilantro lime dressing, also fabulous. I rarely add new recipes to my cookbook but this one is a keeper. Thank you!