Description
Spicy Pineapple Chicken Tacos with Jalapeño Basil Ranch combine caramelized shredded chicken, sweet pineapple, fresh cabbage, avocado, and a creamy herb ranch for a bold, tropical-inspired dinner.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs
- 4 garlic cloves, chopped
- 2 shallots, chopped
- 1/3 cup chopped pickled ginger
- 2 teaspoons chili powder
- 1/3 cup soy sauce or tamari
- 1 to 3 tablespoons hot chili sauce
- 3 cups fresh pineapple chunks, divided
- 1/2 cup chopped fresh cilantro
- 2 fresh jalapeños, sliced
- 8–12 small flour or corn tortillas, warmed
- 1 1/2 cups shredded purple cabbage
- 1 ripe avocado, sliced
- Extra fresh jalapeño slices
- 1/2 cup sour cream or plain Greek yogurt
- 1/3 cup mayonnaise
- 2 teaspoons fresh lemon juice
- 2 teaspoons Worcestershire sauce
- 1 cup fresh basil leaves
- 1/2 cup fresh cilantro
- 1/4 cup chopped fresh chives
- 1 roasted jalapeño
- Salt and black pepper to taste
Instructions
- Place chicken, garlic, shallots, pickled ginger, chili powder, soy sauce, hot chili sauce, and 2 cups pineapple in a pressure cooker or pot.
- Cook on high pressure for 10 minutes or simmer covered for 20–25 minutes until tender.
- Shred chicken and return to cooking liquid.
- Preheat broiler to high.
- Spread shredded chicken on a greased baking sheet, top with jalapeños, and broil 8–12 minutes until caramelized.
- Combine remaining pineapple with cilantro.
- Blend ranch ingredients until smooth and season to taste.
- Assemble tacos with chicken, cabbage, pineapple mixture, avocado, jalapeños, and drizzle with ranch.
Notes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Pressure Cooking and Broiling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg