Hi friends! I made a super simple and yummy dish for my family last night and couldn’t wait to share with you all! We enjoyed these tacos for National Margarita Day and I am SO HAPPY that it made enough for delicious leftovers 🙂

Shredded Pineapple Chicken Tacos w/ Poblano Coleslaw

Print Recipe

20-minute Instant Pot Pineapple Chicken Tacos with a fire-roasted poblano coleslaw – Perfect for meal prepping!

Course Main Course

Keyword Chicken tacos, mexican-inspired, pineapple, Tacos

Prep Time 10

Cook Time 20

Ingredients

1 can Fire roasted tomatoes 12 oz. Rotel
6 organic chicken breasts
1 can crushed pineapple Dole
1 T chili powder
1/2 T cumin
1 T olive oil
to taste salt and pepper
1 bag coleslaw Dole
1/2 C fire roasted poblano ranch dressing Private Selection brand
Favorite Tortillas

Instructions

Coat Instant Pot with olive oil. Pat chicken breast dry and place in Instant Pot. Add in tomatoes, pineapple, chili powder, and cumin. Cook on high for 20 minutes and let steam. Combine coleslaw and ranch in a bowl and refrigerate while chicken is cooking. Place chicken and coleslaw on your favorite tortilla! I recommend drinking a margarita too 🙂