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.