Shredded Pineapple Chicken Tacos

Shredded Pineapple Chicken Tacos

  • 1/2 cup pineapple juice

  • 1/2 cup stock

  • 1/4 cup soy sauce

  • 1 large shallot

  • 2 cloves garlic

  • 2 Tbs honey

  • 1 tsp. paprika

  • 1 cup cucumber

  • Juice of 1 lime juice

  • kosher salt

  • 1 cup mayonnaise

  • 2 Tbs. sriracha

In a blender mix together the pineapple juice, stock, soy sauce, shallot, honey, and paprika.

INSTANT POT instructions: Place the chicken in an instant pot and cover with pineapple juice mixture. Put the lid on and set to 8 minutes manual cooking. Once done cooking, let pressure release for 10 minutes, then release any extra. Place the chicken in a large bowl and shred with two forks. Remove the cooking liquid and place in a small saute pan and cook over low until reduced by half.

DUTCH OVEN instructions: Place the chicken in an instant pot and cover with pineapple juice mixture. Cover and cook over low for 30 minutes or until chicken is cooked through. Place the chicken in a large bowl and shred with two forks. Cook remaining cooking liquid in the pan over low until reduced by half.

Once chicken is shredded place on a sheet tray and turn on oven broiler. Broil for 2 to 3 minutes or until edges of the chicken become crispy. Toss with cooking liquid and set aside.

Make the slaw by dicing the cucumber and tossing with some lime juice and a pinch of herbs (if you have any soft herbs like cilabtro or basil add them in here)

Make the may by combining the mayonnaise and the sriracha

Serve the tacos by toasting up the tortillas then add a spoonful of the chicken mixture topped with cucumber slaw and a dollop of spicy mayo.

Amanda Frederickson1 Comment