Hawaiian Chicken Tacos with Jalapeno Ranch Slaw

Ingredients

• 1.25 lbs boneless skinless chicken thighs
• 2 C pineapple (chopped)
• 1 none jalapeno (minced, remove ribs and seeds)
• 1/2 none red onion (minced)
• 3 clove garlic (minced)
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp salt
• 1 Tbsp sriracha
• 1 Tbsp yellow mustard
• 1/4 C water

Ingredients

• 1/2 C mayonnaise
• 1/4 C olive oil
• 1/4 C water
• 1 Tbsp white vinegar
• 1 none jalapeno (remove ribs and seeds)
• 1 clove garlic
• 1 tsp dried dill (or about 1/4 C fresh dill)
• 1/4 C fresh parsley
• 1/4 C fresh chives (or sub 1/2 tsp onion powder)
• 1/2 tsp salt
• none black pepper (to taste)

Ingredients

• none cabbage (for slaw)
• none tortillas

Instructions

1. Preheat the oven to 475 degrees (broil setting).
2. 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.
3. Transfer shredded chicken to a baking sheet lined with foil. Broil for 10-15 minutes until browned.
4. Pulse jalapeño ranch ingredients in a food processor until smooth. Toss some of the dressing with finely shredded cabbage to make a slaw.
5. Serve chicken in warm tortillas with slaw and an extra drizzle of jalapeño ranch, slices of avocado, extra pineapple, cilantro, red onion, etc.