READY IN: 1hr 25mins
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
1tablespoonhot chili sauce (such as sriracha)
1⁄4 cupolive oil
1⁄4 cupsour cream
1jalapeno (remove ribs and seeds for less heat)
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)
2cupscabbage, approximate(for the slaw)
2cupsmonterey jack cheese, shredded
1avocado, sliced thin
Serving Size: 1 (715) g
Servings Per Recipe:4
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 %
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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