Hawaiian Chicken Tacos with Pineapple Salsa

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients

• 2 lbs chicken breast or thighs

• 4 cloves garlic, chopped

• 2 shallots, chopped

• 1/3 cup pickled ginger

• 2 tsp chili powder

• 1/3 cup soy sauce or tamari

• 1-3 tbsp sriracha

• 3 cups fresh pineapple chunks

• 1/2 cup fresh cilantro, chopped

• 1-2 jalapenos

• warm tortillas, shredded lettuce, and avocado for serving

Jalapeno Basil Ranch

• 1/2 cup sour cream or plain Greek yogurt

• 1/3 cup mayo

• 2 tsp lemon juice

• 2 tsp Worcestershire

• 1 cup fresh basil

• 1/2 cup fresh cilantro

• 1/4 cup chopped fresh chives

• salt and black pepper

Instructions

1. Combine the chicken, garlic, shallots, ginger, chili powder tamari, sriracha, and 2 cups of pineapple in an instant pot. Cook 10 minutes on high pressure.

2. Preheat the broiler to high. When finished cooking, shred the meat and toss with the sauce. Spoon the chicken and sauce onto a greased baking sheet. Add the jalapeños. Broil for 10-15 minutes, until charring, watch closely.

3. Meanwhile, toss 1 cup of pineapple with the cilantro.

4. To make the Jalapeño Ranch. Combine all ingredients in a blender. Add 1 roasted jalapeño, seeded if desired. Blend until creamy. Season with salt.

5. Stuff the chicken and pineapple chunks into charred tortillas. Serve with ranch.

OVEN

1. Preheat the oven to 425°. In a baking dish, mix the chicken, garlic, shallots, ginger, chili powder, tamari, sriracha, and 2 cups of pineapple. Roast for 30 minutes, until tender and falling apart. Finish as directed above through step 2.

CROCKPOT

1. In the crockpot, combine the chicken, garlic, shallots, ginger, chili powder tamari, sriracha, and 2 cups of pineapple. Cover and cook on LOW for 3-4 hours or on HIGH for 2 hours. Finish as directed above through step 2.