READY IN: 1hr 25mins

INGREDIENTS

2lbsboneless skinless chicken thighs

2cupsfresh pineapple, finely chopped

1jalapeno, minced(remove ribs and seeds for less heat)

¹⁄₂ red onion, minced

3garlic cloves, minced

1teaspoonchili powder

1teaspooncumin

1teaspoonsalt

1tablespoonhot chili sauce (such as sriracha)

1tablespoonyellow mustard

¹⁄₄ cupwater

Jalapeno Ranch

¹⁄₂ cupmayonnaise

¹⁄₄ cupolive oil

¹⁄₄ cupsour cream

1tablespoonwhite vinegar

1jalapeno (remove ribs and seeds for less heat)

2garlic cloves

1teaspoondried dill (or about 1/4 cup fresh)

¹⁄₄ cupfresh parsley

¹⁄₄ cupfresh chives

¹⁄₂ teaspoonsalt (to taste)

¹⁄₂ teaspoonblack pepper (to taste)

10tortillas, approximate

Optional topping

2cupscabbage, approximate(for the slaw)

2cupsmonterey jack cheese, shredded

1avocado, sliced thin

NUTRITION INFO

Serving Size: 1 (715) g

Servings Per Recipe:4

Calories: 1329.3

Calories from Fat 575 g 43 %

Total Fat 63.9 g 98 %

Saturated Fat 21 g 105 %

Cholesterol 246.6 mg 82 %

Sodium 2658.5 mg 110 %

Total Carbohydrate112.3 g 37 %

Dietary Fiber 12.1 g 48 %

Sugars 14.9 g 59 %

Protein 76.4 g 152 %

DIRECTIONS

Prep: Preheat the oven to 475 degrees (broil setting).

Instant Pot: Place all chicken ingredients in the Instant Pot. Cook on high pressure for 10 minutes (20 if frozen). Release the pressure and shred chicken directly in pot.

Broil: Transfer shredded chicken to a baking sheet lined with foil. Broil for 10-15 minutes until browned.

Sauce: Pulse jalapeno ranch ingredients in a food processor until smooth. Toss some of the dressing with finely shredded cabbage to make a slaw.

Done: Serve chicken in warm tortillas with slaw and shredded cheese, an extra drizzle of jalapeno ranch, slices of avocado, extra pineapple, cilantro, red onion, etc.

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