This was an absolute 10/10 hit meal. We made this for our bible study group (which includes children and adults) and EVERY single person had a second plate – nuff said. We will definitely be making again!!
What you need
- 2 lb chicken breast fillets
- 5 garlic cloves, freshly minced
- 2 shallots, finely diced
- 1/2 cup pickled ginger
- 2 1/2 tsp chili powder
- 1/3 cup soy sauce
- 1/4 cup sriracha
- 1 tbsp honey
- 2 cups pineapple, cut into 1-inch chunks
- 2 jalapeños, sliced
- creamy jalapeno ranch
Pineapple Salsa
- For the pineapple salsa
- 1 cup pineapple, diced into 1/4-inch pieces
- 1/2 cup fresh cilantro, chopped
- 1 tbsp lime juice
Serving
- Torillas; we used corn and flour
- shredded cabbagesliced jalapenos
- avocados
- crumbled cojita cheese
- lime slices
- cilantro lime rice
What to do
Mince the garlic and finely dice the shallots. In a small bowl, whisk together the soy sauce, sriracha, honey, chili powder, and Worcestershire sauce.
Place the chicken in a pressure cooker or Instant Pot with the garlic, shallots, pickled ginger, and 2 cups of pineapple chunks. Pour the marinade over the top, stir to coat, and cook on High Pressure for 10 minutes.
While the chicken cooks, prepare the salsa by combining the diced pineapple, jalapeños, cilantro, and lime juice. In a separate bowl, mix the sour cream, mayonnaise, lemon juice, half of the fresh herbs, and salt and pepper to make the herb cream.
Release the pressure, remove the chicken, and shred it with two forks. Return the shredded chicken to the pot and toss with the sauce. Spread the mixture onto a baking sheet, top with the sliced jalapeños, and broil on high for 10–15 minutes, stirring halfway through, until lightly charred and caramelized.
Warm the tortillas. Spread each with the herb cream, then layer with shredded lettuce, avocado, and the charred chicken. Top with the jalapeño pineapple salsa, garnish with the remaining fresh herbs if desired, and serve immediately.