Hawaiian Chicken Tacos with Jalapeno Ranch Slaw

Ingredients

• 1 ¼ pounds boneless skinless chicken thighs
• 2 cups pineapple, chopped
• 1 jalapeno, minced, remove ribs and seeds
• ½ red onion, minced
• 3 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 tablespoon sriracha
• 1 tablespoon yellow mustard
• ¼ cups water

Ingredients

• ½ cups mayonnaise
• ¼ cups olive oil
• ¼ cups water
• 1 tablespoon white vinegar
• 1 jalapeno, remove ribs and seeds
• 1 clove garlic
• 1 teaspoon dried dill, or about 1/4 C fresh dill
• ¼ cups fresh parsley
• ¼ cups fresh chives, or sub 1/2 tsp onion powder
• ½ teaspoons salt
•  black pepper, to taste

Ingredients

•  cabbage, for slaw
•  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.