READY IN: 1hr 25mins

INGREDIENTS

  • 2lbsboneless skinless chicken thighs
  • 2cupsfresh pineapple, finely chopped
  • 1jalapeno, minced(remove ribs and seeds for less heat)
  • 12 red onion, minced
  • 3garlic cloves, minced
  • 1teaspoonchili powder
  • 1teaspooncumin
  • 1teaspoonsalt
  • 1tablespoonhot chili sauce (such as sriracha)
  • 1tablespoonyellow mustard
  • 14 cupwater
  • Jalapeno Ranch
  • 12 cupmayonnaise
  • 14 cupolive oil
  • 14 cupsour cream
  • 1tablespoonwhite vinegar
  • 1jalapeno (remove ribs and seeds for less heat)
  • 2garlic cloves
  • 1teaspoondried dill (or about 1/4 cup fresh)
  • 14 cupfresh parsley
  • 14 cupfresh chives
  • 12 teaspoonsalt (to taste)
  • 12 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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