Jamaican-Inspired Jerk Chicken Tacos with Pineapple Salsa (Instant Pot/Ninja Foodi/Pressure Cooker Recipe!)
If you’re looking for a super easy make-ahead weeknight meal that’s pretty hands-off and packed with flavor… LOOK NO FURTHER! These chicken tacos are next level delicious and great for my Ninja Foodi/Instant Pot/pressure cooker lovers out there.
If you don’t have a pressure cooker, you can easily make this on the stove by simmering chicken in the liquid (all info in the recipe below) for about 45 minutes-1 hour until the chicken easily shreds.
Not into pineapple salsa?
Go with a pico de Gallo or a mango salsa here!
What jerk seasoning should I use?
If I were sitting here pretending to be a jerk seasoning expert, I would be blatantly lying to you. The experts who make the seasoning and sell it (typically) know best, so that’s why I used a seasoning that was already made. The one I used was from Cravings by Chrissy Teigen. I already owned her spice sampler, so that’s why I used it, but I must say it’s very very flavorful and I love it in this recipe!!
If you’re looking for a little video demo on how to make this recipe, it’s on my Insta below. 🙂
How long will the chicken and salsa last in the fridge for a make-ahead meal?
The chicken will keep up to 4 days if stored in an air-tight container in the fridge. The salsa will also last for up to 4 days stored in a sealed container.
|1cup finely chopped pineapple|
|1/2cup diced red onion|
|1/2cup chopped roma tomato|
|2tbsp lime juice|
|1/4tsp ground cumin|
|1/4tbsp smoked paprika|
|1 medium white onion|
|1cup chicken broth|
|2tbsp jerk seasoning of your choice|
|2lb chicken breasts|
|1recipe pineapple salsa|
|Instant Pot/Ninja Foodi/Pressure cooker (not necessary but makes it easier)|
Combine all ingredients and mix. Adjust seasonings to taste if necessary.
Add 2 swirls of oil to a pot on medium heat. Sauté the onion for 5-7 minutes until fragrant. Season with a pinch of kosher salt.
Pour the chicken broth into the pot.
Add the chicken and jerk seasoning and mix together until the chicken are fully coated in seasoning and submerged as much as possible.
Pressure cook on high for 20 minutes.
Make the pineapple salsa by combining all of the ingredients and mixing. Adjust seasoning to taste.
Release the pressure, then shred the chicken using 2 forks. Allow the shredded chicken to sit in the liquid for at least 10 minutes to absorb more flavor.
Build the tacos by spreading guacamole first, then adding chicken on top. Top with pineapple salsa and radish slices.
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