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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.
Jamaican-Inspired Jerk Chicken Tacos with Pineapple Salsa (Instant Pot/Ninja Foodi/Pressure Cooker Recipe!)
Ingredients
Pineapple Salsa:
- 1 cup finely chopped pineapple
- 1/2 cup diced red onion
- 1/2 cup chopped roma tomato
- Chopped cilantro to taste
- Kosher salt to taste
- 2 tbsp lime juice plus more if needed
- 1/4 tsp ground cumin
- 1/4 tbsp smoked paprika
Chicken Tacos:
- Avocado oil for pan
- 1 medium white onion chopped
- Kosher salt to taste
- 1 cup chicken broth *2 cups if making this stovetop and not in a pressure cooker
- 2 tbsp jerk seasoning of your choice
- 2 lb chicken breasts
- Corn tortillas
- Guacamole to taste (homemade or store bought)
- Sliced radishes to taste, for garnish
- 1 recipe pineapple salsa
Equipment
- Instant Pot/Ninja Foodi/Pressure cooker (not necessary but makes it easier)
Directions
Pineapple salsa:
- Combine all ingredients and mix. Adjust seasonings to taste if necessary.
Chicken tacos:
- 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.
Rate & Review
WHAT DID YOU THINK OF THIS RECIPE?