Pineapple Chicken Tacos

These Instant Pot Pineapple Chicken Tacos are sweet, smoky, a little spicy, and perfectly tender with a crispy broiled finish. Made with juicy pineapple and chipotle pepper they’re a quick and flavorful twist on taco night.

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Instant Pot Pineapple Chicken Tacos

This tacos are the perfect solution to when you need a new idea for taco. Super flavorful from sweet pineapple and spicy chipotle the best part is also extremely easy to make. Perfect for a weeknight because you can just dump everything into the pressure cooker!

While a lot of pressure cooker and slow cooker recipes might have the chicken come out a little soggy, this recipe solves that issue by transferring the shredded chicken and other ingredients to a sheet pan and doing a quick broil in the oven to make these chicken tacos perfectly tender but also crispy and not soggy.

This makes a great weeknight meal but also works well for meal prep and the leftover chicken can be frozen to eat at another time as well. So many reasons to make this next time for taco tuesday!

Ingredients

• Chicken Breasts – You will want around 2 pounds, this can be two large chicken breasts or 3 small/medium chicken breasts.
• Yellow Onion – For flavor, dice this up and you are ready to go.
• Garlic – For flavor, mince and add to the pressure cooker.
• Chipotle Pepper in Adobo Sauce – This comes in small cans, you will want to get a spoon and only take one pepper out. I recommend freezing the remaining pepper and adobe sauce to use at another time.
• Pineapple Chunks – This recipe uses canned pineapple and the juice in the can for ease. Make sure you include the juice from the can into the instant pot. If you are wanting to use fresh pineapple instead make sure that you add 1 cup of water instead of 1/4 cup.
• Taco Seasoning – This can be bought at the store or homemade. Here is a great Taco Seasoning Recipe if you need one.
• Oregano – Sometimes taco seasoning will have some oregano in it but we are looking to add a little bit more for flavor.
• Kosher Salt – I prefer to cook with kosher salt because it dissolves better onto food. If you don’t have kosher salt use sea salt.
• Tortillas and Garnishes – Serve this with flour tortillas or corn tortillas, warm is best. Serve with your favorite taco toppings, although I have to admit these tacos are pretty good without too many toppings but some good toppings would include avocado, sour cream, fresh cilantro, pickled onions, or fresh lime juice.

Instructions for Pineapple Chicken Tacos

Add the chicken, onion, garlic, chipotle pepper, pineapple chunks with juice, water, taco seasoning, oregano, and salt to the bowl of your Instant Pot. Stir to combine.

Seal the lid, set the valve to “Sealing,” and cook on Manual/Pressure Cook for 8 minutes.

Once the cooking time is up, do a Quick Release by carefully turning the valve to “Venting.” Open the lid once the steam has fully released.

Transfer the cooked chicken to a cutting board and shred it with two forks.

Set your oven to broil on HIGH. Use a slotted spoon to scoop out the pineapple, onion, and garlic from the Instant Pot and mix it with the shredded chicken on a sheet pan. Spread everything into a single layer.

Place the sheet pan on the middle rack of your oven and broil for 5–8 minutes, until the edges start to brown and crisp up. Note that broil settings can vary a lot on different ovens so keep an eye on it so it doesn’t get too dark.

Warm up some tortillas. Spoon the chicken and pineapple in to the tortillas and top with your favorite garnishes like avocado, sour cream, fresh cilantro, pickled onions, or a squeeze of lime.

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