I made these delicious tacos earlier in the summer and knew they’d be perfect for my Emmys viewing party (after copious amounts of guac & chips, natch). This is the best kind of slowcooker (or instant pot) recipe – just add everything in and turn it on. The ranch slaw is also perfect (with or without the jalapeño), and I also like to drizzle a little extra sauce overtop, plus a sprinkle of cilantro if I have it.

Pineapple Chicken Tacos with Jalapeño Ranch Slaw

Source: Pinch of Yum

Ingredients

Pineapple Chicken

• 1lb boneless chicken breasts or thighs
• 2 cups pineapple, chopped (fresh or canned in a pinch)
• 1 jalapeño, minced
• 1/2 red onion, minced
• 3 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp salt
• 1 tbsp yellow mustard
• 1/4 cup water

Jalapeño Ranch Slaw

• 1/2 cup mayo
• 1/4 cup olive oil
• 1/4 cup water
• 1 tbsp white vinegar
• 1 jalapeño
• 1 clove garlic
• 1 tsp dried dill
• 1/2 tsp onion powder
• 1/2 tsp salt
• few grinds black pepper
• one bag coleslaw mix

+ corn tortillas, hot sauce, cilantro, diced red onions or whatever other toppings you like!

Directions

1. For the chicken, add everything to the slowcooker, and cook on low for 4-5 hours. When done, remove the chicken and shred with two forks, then add back to sauce and stir. (For instant pot instructions, click on the recipe link above).
2. For the slaw, blend together all ingredients (except the slaw mix) in a food processor (or with an immersion blender) until smooth. Toss with the slaw mix.
3. Assemble and eat!