Hawaiian Chicken Tacos with Jalapeño Pineapple Salsa.
Ingredients
- 2 pounds chicken breasts or thighs
- 4 cloves garlic, chopped
- 2 shallots, chopped
- 1/3 cup pickled ginger
- 2 teaspoons chili powder
- 1/3 cup soy sauce or tamari
- 1-3 tablespoons sriracha
- 3 cups fresh pineapple chunks
- 1/2 cup fresh cilantro, chopped
- 1-2 jalapeños
- warm tortillas, shredded lettuce, and avocado for serving
- 1/2 cup sour cream or plain Greek yogurt
- 1/3 cup mayo
- 2 teaspoons lemon juice
- 2 teaspoons Worcestershire
- 1 cup fresh basil
- 1/2 cup fresh cilantro
- 1/4 cup chopped fresh chives
- kosher salt and black pepper
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Instructions
- 1. In the instant pot combine the chicken, garlic, shallots, ginger, chili powder tamari, sriracha, and 2 cups pineapple. Cook 10 minutes on high pressure.
- 2. Preheat the broiler to high. When finished cooking, shred the meat and toss with the sauce. Spoon the chicken and sauce onto a greased baking sheet. Add the jalapeños. Broil 10-15 minutes, until charring, watch closely.
- 3. Meanwhile, toss 1 cup of pineapple with the cilantro.
- 4. To make the Jalapeño Ranch. Combine all ingredients in a blender. Add 1 roasted jalapeño, seeded if desired. Blend until creamy. Season with salt.
- 5. Stuff the chicken and pineapple chunks into charred tortillas. Serve with ranch.
- 1. Preheat the oven to 425°. In a baking dish, mix the chicken, garlic, shallots, ginger, chili powder, tamari, sriracha, and 2 cups pineapple. Roast 30 minutes, until tender and falling apart. Finish as directed above through step 2.
- 1. In the crockpot, combine the chicken, garlic, shallots, ginger, chili powder tamari, sriracha, and 2 cups pineapple. Cover and cook on LOW for 3-4 hours or on HIGH for 2 hours. Finish as directed above through step 2.
Source
Original recipe: View Original